Known for its tantalising steaks and gorgeous Art Deco-style furbishing, The Black Swan has recently revamped its menu under Head Chef Alysia Chan and Bar Supervisor Joanna Lee.
Established in 2013, you would probably have seen shots of The Black Swan‘s gorgeous 1920s-style interior and read reviews of its scrumptious chophouse offerings and classic cocktails. With Head Chef Alysia Chan and Bar Supervisor Joanna Lee, the restaurant is now embarking on a new F&B direction with a new menu that shows Chef Aly’s endeavour to ensure that little goes to waste, while Bar Supervisor and ROKA alumnus Joanna puts a creative and modern twist on various classic cocktails.
Start off your meal with the Housemade Sourdough with Beef Fat Butter ($8) – made with Chef Aly’s very own sourdough starter, which is named ‘Alice’ after Alice Waters, vice president of Slow Food International, and is about six years old and 100% Singaporean! Crusty on the outside and soft and delightfully tangy on the inside, you’ll need to stop yourself from reaching for slice after slice, especially paired with the flavourful beef fat butter – made of a beef fat, butter and anchovy blend.
Or get the Broccoli & Pine Nut Hummus with Polenta Chips ($14), made from broccoli stems which are usually discarded of (the florets were the only bits used for The Black Swan’s lunch Broccoli & Avocado salad), as well as carrot leaves, sundried tomatoes, garlic, olive oil, chilli flakes and toasted pine nuts; blended to a hummus-like consistency. Pair them with the addictively-crunchy and gluten-free polenta chips which are double-fried for crispiness.
Chef Aly’s keen interest in butchery and experiences at meat-centric institutions, has also resulted in her experimentation with unconventional cuts and house-made charcuterie: do try the Charcuterie Platter ($38) that includes Chef’s house-made guanciale, lardo & ‘nduja, marinated olives, cornichons, wholegrain mustard, ciabatta – wonderful for sharing with glasses of wines!
Of course, being a chophouse, the highlights would be the steaks! We recommend the melt-in-your-mouth-tender Mishima Reserve Wagyu Ultra Flat Iron MBS 8+ (US) ($60, 250g), as well as the signature Vintage Beef Ribeye MBS 3+ (AU) ($60, 300g), with meat that is dry-aged for 30 days and has gorgeous yellow marbling and rich flavour.
If you’re not too much of a steak fan, the Grilled Maine Lobster ($60) is a luxurious and equally delectable main: juicy and smokey, paired with piquant romesco and hearty black barley and corn risotto. The Charred Sugarloaf Cabbage ($24), with its smokey flavours and crunchy texture is a hearty main that is vegetarian-friendly too!
Pair your meal with tipples from Bar Supervisor Joanna’s creative concoctions: we enjoyed the refreshing Gin & Yuzu Martini ($21), with a base of G’vine Gin and delicious citrusy notes of orange, yuzu and maraschino, as well as the pretty Cecil Sour ($19), where Beefeater gin and Monkey 47 Sloe gin are paired with a house-made mixed berry shrub, Chambord, egg white, spritz of lavender tincture, dehydrated raspberry powder.
Finish off your meal with the tropical Roasted Pineapple ($12), where said fruit is drizzled with rum caramel and topped with a not-to-be-missed brown butter ice cream. Chocolate-lovers will enjoy the Twix Tart ($12), a rich dark chocolate ganache and sea salt caramel-filled tart topped with chantilly cream.
The Black Swan
19 Cecil St, Singapore 049704
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