The BLACK journal
Menu stories, producer profiles, wine notes and the thinking behind the coals — written by the people who run them.
What 35 days of dry-aging does to a rib-eye
Dry-aging is the most patient thing the kitchen does. What happens inside the cabinet, why thirty-five days is the number, and how it changes what lands on your plate.
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The cellar
Pairing wine with fire-cooked seafood
Char changes the pairing maths — what the sommelier pours against smoke.
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The Star
One night at The Star, planned properly
Dinner, the lounge and the floor — the timing that makes the evening work.
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Kitchen notes
Why our menu changes with the solstice
Four menus a year, rewritten on the season — how the cycle actually works.
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The bar
What Sydney is drinking in 2026
Clarified batches, savoury martinis and the zero-proof programs that grew up.
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The Star
Eating well between hands: a poker-night dinner guide
What to order when the tournament clock is part of the evening.
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Planning
How to plan a private dinner that actually works
Room, menu and budget decisions in the order that saves the most grief.
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Ingredients
A field guide to Australian beef cuts
Rib-eye, striploin, flat iron and the cuts regulars learn to love.
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Pastry
What our pastry section actually does
The 4am section, the smoked sphere and why dessert runs through fire too.
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Events
Hosting events inside a casino: what changes
Licensing, access and the advantages nobody mentions first.
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