The Star is set to sparkle this spring with one-off dining experiences, chef showcases and live entertainment. The Star Spectacular will turn some of the harbourside venue's favourite dining spots into a stage for magic and theatrics. Check out what's happening at Black Bar & Grill, Balla, Sokyo, Fat Noodle, Harvest Buffet and Pizzaperta.
Head to this glitzy lounge bar for an exclusive whisky party on Wednesday October 11. Work your way through three different whisky cocktails, which will showcase the amber spirit. Follow it up with food including roving canapé plates and four different snack stations. The evening will be soundtracked by a live jazz band and DJs all night long.
This collaboration between Scott Pickett from Melbourne’s Estelle Bistro and Black Bar & Grill's executive chef Dany Karam will present a modern four course grill menu with a touch of old-school nostalgia on Wednesday October 25. Tickets to this one-night-only dining event are $185.
Devised by executive chef Dany Karam the Black Magic menu will showcase spring produce, with each dish centred around black ingredients, like squid ink, poppy seeds, black garlic and pepper. The bar will also be shaking up special cocktails and dishing out special snacks. Knock back oysters with cucumber, crème fraîche and caviar; chargrilled lobster tail with wakame butter; and crab croquettes with tarragon and black garlic mayonnaise.
Every weekday Balla will host a premium seafood lunch with one course for $30, two courses $40 and three courses $50. Feast on spanner crab bruschetta with cherry tomato and basil, wood grilled calamari with chickpeas, parsley and garlic oil, tagliatelle with swordfish ragu and vanilla pannacotta with blood orange syrup.
Every Thursday evening throughout spring The Star's ultimate seafood buffet will be extended. Enjoy prawns, oysters, crabs, fish, sushi and much more. Cap off your dinner at the huge dessert station, where you will find three decadent chocolate fountains. There will also be a roving entertainment troupe and discounts on the buffet.