What's New at The Black Swan? | OpenRice 新加坡開飯喇

If you’re in the mood for something fancy, visit The Black Swan as the grand bistro introduces to the menu a slew of classic European dishes that have been tweaked slightly to suit our modern taste buds. Head down with a couple of friends to get the best variety of what The Black Swan has to offer. Start off by ordering from the three sections of the main menu: Raw Bar, Small Plates and Large Plates.

The newest addition to the Raw Bar is The Black Swan Seafood Platter ($98++, pictured), featuring uni, oysters, obsiblue prawns from New Caledonia, Maine lobster and Alaskan King Crab.

Highlights of the Small Plates selection include Chicken Velouté ($18++, pictured), a comforting soup of poached chicken that perfectly showcases the luscious sauce of classical French cuisine.

If there is one dish you must try, it is the Roasted Suckling Pig ($148++, pictured) from the Large Plates. The pork is air-flown from Spain and brined for 24 hours. Afterwards, the meat is marinated with herbs; cooked sous vide for 6 to 8 hours and roasted to perfection. Do note that due to its complex preparation method, an advance order of two days is required.

To end off your dinner in a truly spectacular fashion, order The Black Swan Fireball ($22++, pictured) and get your phones ready for that Instagram-worthy shot. The chocolate sphere is set ablaze with Grand Marnier and slowly melts to reveal a delightfully sinful centre of vanilla ice cream sitting atop berries compote and crunchy chocolate pearls.

Written by Rachel Wong All images courtesy of The Black Swan