New European classics at The Black Swan
In case you didn’t already know, there’re numerous reasons why we’ve fallen in love with The Black Swan. Baked bone marrow crostini that melts in your mouth, decadent pan-seared foie gras drizzled with yuzu marmalade, monstrous burgers stacked with bacon and sunny side up; we never leave the restaurant without a happy tum. Adding to the culinary experience is its ritzy yet playful ambience – 1920s-inspired New York décor reminiscent of a Great Gatsby flashback. Further pandering to this vintage fantasy is The Black Swan’s new ‘old’ menu, that pays homage to timeless classics from European bistro fare. Curated by Head Chef Benjamin Tan, expect a revamped menu that’s traditional, authentic, and, as always, gastronomically phenomenal.
Off to a good start
First up, start your feast with a starter you can share with your mates. Fresh off its Raw Bar, The Black Swan Seafood Platter ($148++) is a ravishing round-up of seafood selections – including European and American oysters, Japanese uni, obsiblue prawns from New Caledonia, Maine lobster and Alaskan king crab. Otherwise, you can dig into The Black Swan’s highlights from its Small Plates section. Get slurping with the Chicken Velouté ($18++), a velvety French soup made from poached chicken. Or if you’re feeling more adventurous, the Steak Tartare ($26++) will have your tastebuds tingling with tangy coarsely chopped beef (from USDA 365-day grain-fed cows), topped with sunchoke crisps and an oozy raw egg that will make you go “ooo”.
Bring on the big guns
From its Large Plates selection, the latest main attraction is the Roasted Suckling Pig ($148++). Unlocking the full potential of this Spanish mainstay, the air-flown (from Spain, of course) pork is brined for 24 hours to tenderise, marinated with herbs, sous vide for six to eight hours to keep the meat juicy and moist, and finally roasted till its skin is crispy and crackly. While the Roasted Suckling Pig requires a two-day advance order, you can always opt for a swifter entrée, and the Duck Leg Confit ($36++) is one dish that never disappoints. Served with fried quinoa, shallot marmalade and port reduction, the French bistro classic will win you over with its crispy skin and tender meat.
Hitting the sweet spot
For a fitting finale to these tantalising dishes, The Black Swan Fireball ($22++) is one sinful dessert that entices with both flavour and presentation. Served in a chocolate sphere, this flamboyant treat is set ablaze with Grand Marnier (right by your tableside!), melting to reveal a centre of vanilla ice cream resting above berries compote and crunchy chocolate pearls. Too pretty to eat, we know!
Conclude with a toast
And lastly, you’re welcome to drink these all down with premium cocktails from The Black Swan’s Martini Trolley. Concocted by Bar Manager, Gerardo Callipo, the Black Cow is one bevvie made from milk-produced vodka (Black Cow Vodka) and garnished with vermouth-infused cheddar cheese. Alternatively, the Geranium is just as potent, prepared with Geranium Gin and topped with a Scottish oyster leaf. Classy.
Bon appétit!
The Black Swan; 19 Cecil Street; Singapore 049704; p. 8181 3305. Open Mon-Fri 11.30am-10.30pm, Sat 5pm-10.30pm. Closed Sundays.
This article is sponsored by The Black Swan.