Media Tasting at Black Marble
Black Marble is backed by Chef Otto Weibel, one of the most respected veterans of Singapore’s F&B industry, who is known culinary competition chief judge, president mentor, and food consultant. What can you expect from Black Marble? Western contemporary cuisine, specialise in char-grilled items with fine selection of meats from Australia, Japan, and USA. You might not see Chef Otto Weibel but Black Marble’s head chef Jay Siaw who specialises in char grilled and holding over 16 years of culinary experience. Don’t forget to try all the sauces and jus as a true scratch sauce comes with a lot of hard work from the kitchen.
The bodies of the seasonal shaved black truffles exude a scent reminiscent of earthy mushroom. I love this black truffle emulsion, the flavour was so robust, earthy and intense. It is topped with puffed wild rice, kale and a dash of extra virgin olive oil. Surprisingly, the puffed wild rice maintained it’s crunchiness and doesn’t get soggy.
Black Truffle Emulsion at S$15.
I can’t hide my love for this baked brie cheese. Comes with a nice smoky taste, a hint of flowery, natural sweetness from acacia honey and fermented black garlic with perfect lava cheese flow. It is served with toasted baguette.
Baked Brie Cheese at S$16.
Huge bone-in ribeye that can be sliced and shared with the whole family! The first cut revealed a beautiful rich marbled beef with intense flavour and tenderness.
45 Days Dry-aged Angus Bone-in Ribeye (600gm) at S$78.
The presentation of lamb rack is alluring with the beautiful sear marks. I’ve tried the lamb without any sauce and it had a gamey flavour to it. However, the amazing homemade chimichurri mint sauce had covered almost 99% of the gamey flavour. Also, not to miss the amazing smooth and silky mashed potato as an add on.
Grain-fed Lamb Rack (350gm) at S$38.
Luxe up your dinner with this magnificent seafood platter with Boston lobster tail, Tasmanian mussels, U6 tiger prawn, octopus, salmon trout. The seafood is well-rendered, tender lobster tail, melt in the mouth salmon trout, smoky octopus and crunchy tiger prawn. Also served with tomato cocktail sauce, hollandaise and seasonal vegetable.
From The Sea at S$88.
The star of this lobster and scallop risotto was the creamy saffron sauce. The saffron lends a subtle sweet and savoury component to the risotto, which compliments to the seafood toppings.
Lobster & Scallop Saffron Risotto at S$34.
Do not underestimate these harmless fries! They’re simply addictive and one of the best fries that I had so far! Foodies who are a fan of thick-cut fries will love this. Perfect soft mash inside and crispy on the outside and topped with grated parmesan cheese and chive. It tasted as good as it is, no sauce required for me. However, if you would like to add some flavours to the fries. It is served green yuzu mayo.
24-hour Brine Hand-cut Fries at S$8.
Do not panic if you receive a plate of “black” banana dessert. Rest assure, they’re not overripe and is edible! The banana is chargrilled, torched with brown sugar and topped with peanut butter ice cream, crispy crumb, chocolate fizzy. The chargrilled process actually brings out the best banana flavour and texture, sweeter and softer.
Burnt Banana & Buttermilk Waffle at S$12.
*Service charge(10%) and GST(7%) applicable.
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