BLACK Bar & Grill

It's a fair bet you'll find a steakhouse in a casino complex, but there are plenty of choices here for those wanting to go beyond grass-fed angus and nine-plus wagyu. The menu is a collaborative effort by Teage Ezard of Melbourne's Ezard and Gingerboy and experienced Las Vegas executive chef Michael Tripp. Veteran restaurant manager Craig Hemmings completes the trifecta in this slick venue with big-city allure and water views. Chilled gazpacho is picture-pretty with grapes, dates and tiny violets on an almond-scented savoury creme caramel in almond 'milk', and spanner crab shines amid the contrasting flavours of nectarine, endive, peanut caramel and passionfruit meringue. Corn-fed chicken with parmesan custard, broccoli-stuffed agnolotti and roasted jus has built-in comfort factor, while the trio of wagyu rump cap, flat iron and striploin from the wood-burning grill is a steak-lover's dream. Pick the pineapple upside-down cake with sorbet for dessert and you can't lose.