Enticed from Melbourne in 2011 with an offer of a prime restaurant space at The Star, Teage Ezard did not mess around.

Decked out with the sort of interiors befitting a fine-diner for casino high rollers, the restaurant laid on the luxury with a menu of rare steak cuts, fine seafood and a wine cellar to make a billionaire blush.

Black by Ezard has stood the test of time, consistently offering quality produce cooked and prepared in a way that few other Sydney restaurants can match; dishes like mussels steamed in a broth of garlic, fennel and saffron.

Or a roast rack of spring lamb with creamy smoked eggplant puree, tomato chutney, salt bush and goats cheese croquettes. Then there’s the steak menu headed up by a one-kilo, 28-day aged grain fed wagyu.

Must eat: The steaks