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Most new Sydney restaurant openings come with a prestigious CBD location, in a dining precinct or along the coast. But that was never in Dany Karam’s vision for his latest project.
Magma by Dany Karam opened in Canley Vale in November 2025 with feeling, fire and family at the forefront. Fully owned and operated by Karam, Magma is an ode to his childhood days of Sunday barbecues at home, when his family would open their doors to relatives and friends to enjoy a meal together. Karam’s mother would be found cooking her favourite dishes on the charcoal grill and it is this exact atmosphere he looked to recreate with Magma, greeting all guests with open arms into his own “home”.
And the typical restaurant precinct was never going to deliver that same feeling.
Karam, who grew up in Western Sydney and built his reputation as a top fire and grill chef at BLACK Bar & Grill at The Star, believed that his local community needed more elevated dining destinations as it continues to grow, diversify and demand more variety. Since the opening just over seven months ago, his vision has come to life with Magma now a destination for celebrations, date nights, and family dinners for his local community, city foodies and tourists.
But the accolades aren’t just from the community. Magma has since been ranked 14th in Australia and 61st in the world in the prestigious World’s 101 Best Steak Restaurants Program — making it the finest steak restaurant in Western Sydney, and one of the most decorated in the country.
“This project took four years — to say I am proud to bring my home community these dining experiences is an understatement. I speak to my community daily, and I know people are seeking more elevated concepts. We have added to an already thriving local culinary scene with something new,” said Karam.
Set in the new lifestyle precinct, Cabravale in Cabramatta, the scale of Karam’s ambition at Magma is immediate. The fire-charged culinary destination boasts a multi-million-dollar kitchen fronted by executive chef Sebastian Geray.
The impressive open-flame charcoal grill grounds the space, while a dry-ageing room known as Dany’s Butchery overlooks an impressive six-metre-high ceiling in the dining area, seating 140 diners, and an additional 16 in a private space.
The Magma menu
Drawing from Karam’s Lebanese heritage, the menu fuses charcoal-fired cuisine and premium Australian produce with refined Lebanese and Japanese influences elevated by culinary theatrics.
“I want to bring a city experience to our local area. My team is dedicated to creating and delivering a standard of dining that knocks people over.” — Dany Karam
Menu highlights include the must-order Blackmore Wagyu Trio; Abrolhos Island scallops with Valencia orange and crispy shallot sauce; Queensland spanner crab poached in olive oil with dashi cream, coriander and brioche; semolina gnocchi with exotic mushrooms, brown butter and sage. But it’s not all steak and fire. The crème brûlée with Valrhona white chocolate, tropical sorbet and brown butter tuile has been a highlight for local diners.
The Dany details
From the on-site butchery — where whole wagyu carcasses are delivered from long-standing partner David Blackmore’s world-renowned farm in north-east Victoria to prepare and dry-age on site — to the hand-selected network of top-tier supplies, the finer details are what elevate the Magma experience. Karam works with Australian producers, choosing suppliers for their integrity as much as their quality. Appellation Oysters, Luxe Caviar, leading fish suppliers, boutique local farms, Simon Johnson cheeses — every element on the plate has a provenance story Karam can tell.
The food experience isn’t without an equally top-shelf wine and cocktails list. From the whisky bar that demands attention with lined black marble tops and copper trim, to the floor-to-ceiling wine cabinet for more than 500 carefully selected bottles. Sip the signature Magma Martini complete with seaweed, sake and house-made pickles or the Acai Sour.
Magma, and beyond
Each season, Magma deepens its ties to the region, from partnerships with MindRise, a Blue Mountains mushroom producer, to local truffles in winter. This June, a Sunday roast menu launches: whole Blackmore Wagyu beef fillet, carved tableside, a ritual that echoes those childhood Sundays. Later in the year, Primitivo, a casual Italian sibling, will open in the same precinct, continuing Karam’s vision of building something lasting for his community.
Cabravale Club Resort is Australia’s first truly integrated Club Resort – a reimagined destination built on 100 years of community, connection and care. Located in Cabramatta in the heart of Western Sydney, the Resort combines a premium Novotel hotel, Solaire Pool and Lounge, signature restaurants, reimagined entertainment, and Cabravale Event and Conference Centre. Driven by its values of service, inclusivity and innovation, Cabravale Club Resort is designed as a place for everyone to connect, celebrate and unwind, while proudly honouring the Club’s veteran heritage and century-long contribution to the community.
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