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Posted January 28, 2014 by Jennifer Lam (Jenius) in Occasion
 
 

Champagne Sunday Lunch at Black by Ezard, The Star, Sydney

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You know what’s better than a leisurely long lunch? One with free-flowing French bubbles!

Every Sunday, between 12 noon to 3pm, Sydneysiders can indulge at Black by Ezard and enjoy unlimited Moët & Chandon Brut Imperial NV as part of their Champagne Sunday Lunch menu. The $125 price tag buys you three courses at one of Sydney’s plushest restaurants, plus the promise of a never-ending flute of Champagne! It’s a pretty sweet deal for a special occasion or for those looking to unwind in style.

Free flowing champagne

Champayne Sunday Lunch at Black by Ezard

 True to their word, from the moment we’re seated, our glasses are filled with the uplifting fizz of Moet.

OYSTERS freshly opened, yuzu and wakame jelly, togarashi

Like salt to pepper, marshmallows to hot chocolate, oysters and champagne go hand in hand. Black By Ezard’s oysters ($4 each) are particularly exquisite, topped with yuzu and wakame jelly and a sprinkle of togarashi. Even though I’ve had these before, the bitter sweet fragrance of the jellies still surprise and delight. The combination is lusciously soft on the palate and finishes with a sharp kick from the chilli peppers.

There’s of course also Black’s signature complimentary mini brioche loaf served with a gorgeous soft butter and black volcanic sea salt. We happily welcome the top up – another glass of Moet, another loaf of buttery brioche.

If the meal were to have ended here, I would’ve been completely satisfied.

Black by Ezard brioche

For my starter, I have the Spencer Gulf prawns, sautéed and served with white cheese polenta, compressed watermelon, jalapeno peppers, roast corn salad and a crispy pancetta wafer. Renowned for their superior quality and sheer size, the prawns have a succulent juicy bite. The flavours are intriguing with creamy and zesty elements playing on each other.

PRAWNS sautéed spencer gulf, white cheese polenta, compressed watermelon, jalapeno peppers, roast corn salad, crispy pancetta

The slow cooked pork terrine turns out to be the winning starter. It is breaded, crispy fried, served with garlic and chilli emulsion, pickled shitake mushrooms, and miso sesame wafers. Breaking open the crisp crust, the pork is rich in flavour and is so soft and moist, it just melts in your mouth (excuse the cliche).

PORK slow cooked terrine, breaded, crispy fried, garlic and chilli emulsion, pickled shitake mushrooms, misosesame wafers

We catch glimpses of the Sydney Harbour Bridge as the palm trees sway to the tune of the wind. Although it is a slightly obstructed view, the open windows send a rejuvenating breeze across our table. We feel like a million bucks.

Harbour views at Black by Ezard at The Star

Onto main course, Zen’s herb crusted ocean trout with witlof, black garlic jam, parsley emulsion, parsnip puree, fish crackle and hazelnuts looks absolutely divine. It is a vivid dusty pink, signs it has been perfectly cooked.

 OCEAN TROUT herb crusted witlof, black garlic jam, parsley emulsion, parsnip puree, fish crackle, hazelnuts

My pan roasted duck breast is immaculate in presentation. Thin slivers of pumpkin drape from the duck; there’s pumpkin cream, black figs, honey and Sichuan pepper, and a spiced citrus jus. There’s more cumin than Sichuan pepper, but the dish is otherwise faultless.

DUCK BREAST pan roasted, pumpkin cream, black figs, honey and sichuan pepper, spiced citrus jus

Sides are an additional $10 each and sublimely worth every dollar. The chips with parmesan oil and rosemary salt must be triple-fried because they’re immensely crunchy and just amazing. Equally spectacular is the warm kale salad with brussel sprouts, radish, crispy glutinous rice and aromatic herbs.

STRAWBERRY shortcake, mascarpone and vanilla custard, yoghurt lime sorbet, strawberry consommé

The strawberry shortcake with mascarpone and vanilla custard, yoghurt lime sorbet and strawberry consommé is light and refreshing. Served deconstructed, I love being able to pick at it. The yoghurt lime sorbet has a subtle sour note that lifts the dish.

HONEYCRUNCH clover honey parfait, ginger biscuit, honeycomb and cinnamon

The honeycrunch clover honey parfait, with ginger biscuit, honeycomb and cinnamon is visually exciting and delivers on all flavour notes.

Neverending Moet & Chandon Brut Imperial

Note to self – bring the parents here to impress!

BLACK by Ezard
Level G, Harbourside,
The Star,
80 Pyrmont Street, Pyrmont
Phone: (02) 9657 9109
Web: www.star.com.au/sydney-restaurants/signature-fine-dining/Pages/black.aspx

BLACK by ezard on Urbanspoon

I Ate My Way Through dined as guests of Black By Ezard


Jennifer Lam (Jenius)

 
Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Having grown up in a family where food was always at the centre of all celebrations, family events and milestones, Jen is obsessed with capturing irresistible flavours and stories from myriad cultures. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering people to have good food and invigorating adventures - because life is too short for mediocre meals or dull travel. Her hobbies are breakfast, lunch and dinner. She's globally curious, passionate about female entrepreneurship, is a soy chai latte fanatic, and loves vintage, dressmaking and photography.