Coming to The Black Swan is always an experience. I remember coming here with friends last year and we were totally bowled over by the art deco interiors that gave off a 1920’s “Great Gatsby” vibe. It’s one of the rare gems – both in visual and gastronomic terms – in the otherwise staid environment of the Raffles Place area.
The Black Swan’s location is no less apt. Housed in a historic building that also happens to date back from that era, this restaurant has been noted and recognised since it first opened some two years ago. It was hailed as Best New Restaurant of the Year 2014 by Singapore Tatler. When I recently heard that they had relaunched their menu, I just knew that another visit was overdue.
For this visit, we started off with Baked Bone Marrow Crostini with Bread ($18++). It was a great though sinful way to start the dinner. The marrow itself was succulent and was complemented by the crunchy Crostini which had been charred in all the right places.
The Black Swan Seafood Platter ($148++) came next. It had just about all of my favourite seafood items in one dish. Maine lobsters, obsiblue prawns from New Caledonia, Alaskan King Crab and of course, my favourite oysters served as wonderful teasers to the dishes that came after.
A wonderful contrast to the bone marrow and seafood platter, the Chicken Veloute’s ($18++) a hearty broth made from poached chicken. The soup was rich and creamy without being too heavy on the tummy.
Up next was the Steak Tartare ($26++) which I enjoyed tremendously. I had it during a previous visit to the restaurant when it was served slightly cooked. The new version was steak tartare in its truest form, raw and came topped with an egg that was equally raw. Those not used to eating raw meat may be taken aback by this dish but it was something I totally enjoyed. The 365-days grain fed beef was tender and the raw egg only served to create a slight tang in the taste and gave a slippery texture to the steak tartare when those small cubes entered my mouth.
The Black Swan, with its art deco interiors and dim mood lighting is probably the last place I’d expect to find salads but ironically, the Alaskan Snow Crab Salad ($24++) turned out to be one of my favourite dishes of the night. Everyone else on the table seemed to agree as the dish was gobbled up within one round of serving that I had secretly wished they’d serve more. The salad came with a generous amount of Alaskan Snow Crab as well as avocado, grapefruit and oranges which really enhanced the taste along with hints of citrus vinaigrette. For those preferring something light, this salad is one refreshing option.
The Roasted Suckling Pig ($148++) was as much a delight to the tastebuds as it was visually exciting. Done up in Spanish or “lechon” style with the pork actually airflown from Spain, the skin was crispy while the meat was tender and juicy due to the 24-hour brining that it underwent before roasting. If you’re planning on getting this dish, remember to reserve it at least two days in advance.
Aside from the staples, The Black Swan also showcases a limited number of dishes which change by the day. During my visit, I had the Tournedo Rossini ($50++), another highlight of the night. The dish consists of a 150 gram chunk of tenderloin paired with seared foie gras. Both were excellent. I’m usually skeptical on how my beef is prepared. I’ve had one too many encounters of medium rare beef cooked all too well. The tenderloin at The Black Swan was done just right despite its thickness, with just the right amount of moisture. As if the beef wasn’t enough, the melt-in-your mouth foie gras was flawlessly seared.
The Lobster Thermidor ($65++) on the other hand was dependably good. There were no bells and whistles here, just lobster thermidor in its truest form with Mornay sauce and melted Gruyere cheese.
We ended the meal with two desserts, the Dark Chocolate Dome ($16++) and The Black Swan Fireball ($22++). Preparing the Fireball was an intriguing sight as much as it was a delight to eat later on. After the server flamed the Fireball, the chocolate sphere melted and bursted with a combination of sweet, bitter and a faint alcoholic taste after integrating with the vanilla ice cream, crunchy pearls and berries compote.
The current Happy Hour Menu is available from 5-8pm from Mondays to Fridays, with the offer of $21++ for a glass of champagne and a pair of freshly-shucked oysters. Coming up in December, the Happy Hour Menu will be replaced with a $2++ menu for oysters, and $11++ for selected beer, wine and house-pours!
The Black Swan is located at 19 Cecil Street, Singapore 049704. Tel: +65 81813305. It is open Mon-Fri: 1130am – 1030pm and Sat: 5pm – 1030pm
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