The current menu, straight off the coals
Spring season, written around what arrived this week: dry-aged beef, day-boat seafood, native seasonings and a cellar that does the dishes justice.
Where dinner grew up
Tap a marker to meet the producer. Everything on the menu comes from farms and fisheries we can name.
Riverina Station, NSW
Single-station beef supplier since 2017. Pasture-fed, dry-aged on site for 35 days.
Beef · 380km
The pairing matrix
Four hundred bottles, mostly Australian. Filter by style and the matrix shows what our sommelier pours with each dish family.
Margaret River chardonnay
Pairs with: charred prawns, whole fish
AUD 24 / 110
Aged Hunter semillon
Pairs with: oysters, crudo, flathead
AUD 18 / 85
Barossa shiraz, back vintage
Pairs with: rib-eye, tomahawk, marrow
AUD 28 / 140
Yarra Valley pinot noir
Pairs with: octopus, striploin, tartare
AUD 22 / 105
Tasmanian sparkling
Pairs with: oysters, celebrations
AUD 20 / 95
Old vine grenache, McLaren Vale
Pairs with: rib-eye, aged cheeses
AUD 26 / 125
Clare Valley riesling
Pairs with: kingfish, yuzu dishes
AUD 17 / 78
Vintage champagne
Pairs with: the pass, milestone nights
AUD 45 / 260
The 4am section
Pastry arrives before dawn. Hover the grid and the textures get close enough to smell: lamination, crust and crumb from the morning's bake.
Bake schedule
- Viennoiserie06:30
- Sourdough09:00
- Dessert prep14:00
Take away
Morning viennoiserie and loaves sell at the counter from 07:00 until gone. Ask at the bar.
The signature
The smoked chocolate sphere is torched at the pass so the smoke releases when the shell opens.
Spring turns to summer in
The menu rewrites itself at the summer solstice. This is when the new page goes live.
Arriving
Summer stone fruit, tomatoes, new-season lamb
Peaking now
Asparagus, broad beans, spring citrus
Leaving
Truffle, winter citrus, braising cuts
The vegetable side of the fire
The Josper does not only cook meat. A dedicated plant menu runs through the same coals: whole roasted celeriac, charred brassicas, smoked mushrooms and a vegan tasting arc that changes with the season.
Mornings at BLACK
Weekend brunch runs 09:00 to 13:00 with the coals still warm from the night before. The mosaic below is the current morning list.
Fire eggs
Baked in the Josper, smoked tomato · AUD 22
Hotcakes
Ricotta, native honey, wattleseed · AUD 19
Steak & eggs
Flat iron, fried eggs, chimichurri · AUD 32
Brunch board
For two: pastries, eggs, bacon, fruit · AUD 48
Sat & Sun 09:00 – 13:00 · Walk-ins at the bar, bookings for tables
Tell us your mood
Drag the sliders toward what you feel like eating and the chef suggests where on the menu to start.
Terms from the menu
Half the questions at the table are vocabulary. Search the glossary or hover a card for the story behind the word.
Josper
A closed Spanish charcoal oven that grills and smokes at up to 400 degrees.
Dry-aged
Beef rested weeks in a controlled cabinet so enzymes tenderise and flavour concentrates.
Lemon myrtle
Australian native leaf with intense citrus oils, used fresh and dried.
Finger lime
Native citrus whose juice sits in tiny pearls, called citrus caviar.
Wattleseed
Roasted acacia seed with coffee and hazelnut notes, ground for desserts.
Pepperberry
Tasmanian native berry, hotter and more complex than black pepper.
Crudo
Raw fish dressed simply, letting the quality of the morning's catch carry the dish.
Braise
Slow cooking in liquid until tough cuts surrender. Winter menu territory.
Build your own pour
Three choices and the bar team builds it at your table. Preview the combination below, then order it when you sit down.
Pick a base spirit
Choose the mood
The garnish
Show the bar team your choices or let them surprise you. Custom pours run AUD 24-28.
Learn to build it yourselfThe room's playlist
Vinyl on the wall, soul in the speakers. The dining room runs a curated playlist built from our house collection; tap the record to preview the vibe.
Dinner service
Soul, jazz and slow grooves, 17:30 to 21:00
After dark
Deeper cuts for the bar and the lounge, till close