Blaq Restaurant, the acclaimed dining destination at Kyah Hotel in Blackheath, officially reopens this Friday, 1st August, ushering in a bold new era – full of flavour, personality, and purpose. Leading the charge is newly appointed Executive Chef Alejandro Huerta (ex Noma in Copenhagen and Pujol in Mexico City), who brings a touch of urban dining to this regional gem, reimagining it for both Blue Mountains locals and travellers alike. Make a reservation today at www.thekyah.com.au/blaq.
The reopening marks the start of an exciting new era for the restaurant and bar, where refined techniques, global influences, and hyper-local produce will deliver a dining experience unlike anything else in the Blue Mountains. Beyond the food, Blaq’s new look brings colour, energy and creativity to the venue.
Executive Chef Alejandro Huerta, with experience spanning some of the world’s most prestigious kitchens, joined Blaq alongside his wife and accomplished chef Galia Valadez (ex Spain’s Michelin-starred Lillas Pastia and Australia’s No. 92), appointed as Blaq’s Head Pastry Chef. The pair’s new menu is ingredient-led and built around the integrity of single hero ingredients sourced from the region. Along with global influences, subtle references to the couple’s Mexican heritage are thoughtfully woven throughout – specialty chillies and traditional flavours are used in surprising and modern ways.
Huerta said: “We have worked hard to give Blaq a new purpose and vision through its food and overall dining experience. We want to make sure that everyone who comes to Blaq has the best time while eating food that’s delicious and unexpected, in a good way!
“It’s been wonderful getting to know the local producers and suppliers like Mountain Leaf, Earth Rising, Malfoy’s Honey and Mountain Gourmet Produce, and working with them on our new menu,” Huerta adds.
Highlights from the small plates include Whipped Nduja Hash Brown with leeks and chives, while the Tuna on Crispy Wontonwith smoked soy mayo and katsuobushi delivers a punch of umami and is a savoury standout. For a softer touch, the Burrata with Fig Leaf Oil balances sweetness and acidity with figs in honey vinegar, while the Mushroom Toast with XO and Preserved Truffle adds rich, earthy depth.
Among the big plates, designed for sharing, the Fried Chicken with Warrigal Green Curry brings heat and crunch, while the Murray Cod with Borlotti Beans and Dill offers a refined, delicate option. The Pork Belly with Mirabelle Plum Sauce is rich and vibrant, balancing fatty depth with bright, pickled fennel. The Burnt Eggplant with Roasted Pumpkin and Cracked Wheat stands out as a deeply flavourful plant-based dish with smoky, seasonal elements. Mouth watering sides include Chat Potatoes with Duck Fat and Black Garlic Cream, and Brussels Sprouts with Kombu Caramel and Smoked Almonds.
Pastry Chef Galia Valadez’s creative vision for Blaq’s dessert program was inspired by the surrounding landscape and seasonal produce, as well as her modern Mexican roots. Her creations are inventive, flavour-driven desserts that add warmth, texture, and depth to the menu. Highlights include the Banana and Corn Cake with koji and crème fraîche, and an elevated Apple Pie with salted cajeta, a nod to Mexican tradition with a distinct Blaq twist.
Among other impressive talent, the team have brought Australian cocktail connoisseur and Diageo’s World Class Bartender of the Year Australia 2024, Jake Down to the mountains, to expertly craft the cocktail program that complements the food with precision and personality. Taking inspiration from the local environment, Down’s cocktails include Gala Rain, which combines crisp apples, cooling cucumber, green tea, and gin for a refreshing and botanical-forward experience. For something smoky and deeply aromatic, Wollemi Pine layers palo santo, maple, and whisky to evoke campfire warmth and complexity. Meanwhile, Mountain Grapefruit offers a zesty, invigorating mix of grapefruit, lime, and tequila – bright, sharp, and designed to wake up the palate.
Blaq’s multi-award winning wine list is curated by master sommelier Andrés Aragón and expresses the beauty, diversity and terroir of New South Wales wines and its iconic sub-regions. The restaurant’s wine offering highlights new and exciting producers from the state, balanced with older vintages and museum wine from classic NSW regions.
In addition, much thought and care has gone into the venue’s broader drinks offering with new sommelier selected non-alcoholic wines, a refreshed tea offering from Sydney tea specialists T Totaler, and a solid range of delicious booze-free cocktails, beer, cider and soda, from Mischief Brew.
With its fire-lit interiors and modern design sensibility the newly reopened Blaq offers a relaxed yet refined atmosphere that feels at home in the mountains while standing up proudly as a destination for food lovers from across NSW and beyond. The new Blaq is casual but considered, stylish yet welcoming – perfect for long lunches, celebratory dinners, or cosy weekends away. Make a reservation today at www.thekyah.com.au/blaq.
