My friends working in the Shenton Way area have been raving about
this new restaurant which they also frequent for drinks. The restaurant shares
the same name with a movie that came out in 2010.
Those that know me know that I am a big fan of Ember, helmed by
Chef Sebastian Ng. When I heard he was consulting for a new restaurant, The
Black Swan (TBS), I was eager to try it. It didn’t take long for me to get wind
that the place had opened since it was a new hang out joint for my fine food
and alcohol loving banker friends. I was planning to bring my family to The
Black Swan for our weekly Sunday family dinner but alas it is closed on
Sundays. Finally I found the opportunity (and motivation) to check it out in
early October before my army reservist.
As you walk in, you will find yourself transported back to the
1930s.The frosted spherical lights, striking art deco fittings and stunning
u-shape bar all contribute to the pitch perfect period feel. The menu features
a fresh take on American and European bistro classics. As I was deciding what
to eat, a familiar face, Sherri, came to take my order. About 16 years ago, I
worked at Planet Hollywood and Sherri was the lead waitress then. Smartly
dressed in a suit, she is the Assistant Manager at TBS and needless to say the
service that night was impeccable.
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| Katama Bay Oysters |
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| Char-grilled beef tartare |
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| The baked bone marrow served on an open bone |
We started with half a dozen Katama Bay Oysters. The oysters had a
briny flavor with a salty, creamy roundness and was served with champagne
mignonette. The char-grilled beef tartare featured hand chopped US beef
tenderloin, nashi pear and toasted sesame and served with grilled bread. I
thought the quick searing of the meat made this tartare unique and tasty. The
baked bone marrow served on an open bone was also unique as the pieces were
chopped up into pieces that resembled one of my favourite dishes, Chai Tow
Kway. The marrow mixed with chilli and kombu (Japanese kelp) tasted good
however I did not quite like the texture done this way. I couldn’t spread it on
the bread it came with and it felt like I was eating pieces of fat. Yes I know
it is just bad but since I was going to be exercising the next two weeks, who
cares?!
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| Truffled egg and bacon confit |
My favourite appetizer has got to be the truffled egg and bacon
confit. Served on an open face eggshell with a foamy top, the combination of
truffle, runny egg and bits of bacon with some toasted bread was absolutely
divine.
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| 36 hour braised duck leg confit |
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| 400 day grain-fed Australian Wagyu ribeye steak |
For the mains, we went with the 36 hour braised duck leg confit.
The crispy skin duck leg was relatively moist inside and my only complain was
that it was rather small. It was served atop sliced baked potatoes with bacon
bits and mustard sauce which was made with the braising liquid of the duck. We
saved the monster for last; a 16-18 oz 400 day grain-fed Australian Wagyu
ribeye steak. It came with béarnaise sauce but you really don’t need the sauce.
The well seasoned meat was tender, sweet and cooked perfectly to medium. The
accompanying potato wedges were nicely crisp on the outside. There was a bulb
of roasted garlic on the plate and seeing that I was ending my day, I took the
opportunity to gobble a few pieces with the meat.
At the end of the meal, Sherri took us to see the private room
downstairs which used to be the bank vault. The thick vault door is left intact
which makes the room look extra private and safe. Overall we really enjoyed our
meal at The Black Swan. Next time I have to go for the cocktails and The Black
Swan burger which is inspired by the Malaysian Ramly burger.
~ Andre Huber
Executive Director
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