Happy hour oysters (30 per cent off usual price; Mondays to Fridays, 5 to 7.30pm) to start, and then the melt-in-your-mouth baked bone marrow with chilli and konbu crostini ($18), The Black Swan Burger (90 per cent chuck, 10 per cent fat , served with a sunny-side-up egg and bacon on the side, $26) and light, modern and fashionable coconut creme caramel ($14). The kitchen team is made up of a chefs from the kitchens of the Lo & Behold group (White Rabbit, Tanjong Beach Club), and the consulting chef is Sebastian Ng of Ember. What to drink: We like the strong, twist-on-Old-Fashioned Cecil Sour (15 year old single malt, vanilla, mandarin peel, and egg whites, served with salted dark chocolate, $19) – one of six signature cocktails done by beverage manager Kamil Foltan (formerly Zetter Townhouse, London) and team.
I spent $30 per person.
Must tries: the black swan burger, Baked Bone Marrow with Chili and Konbu Crostini
- I also recommend this place for:
- After Work, Anniversary, Girls Night Out, Nice Deco, Night Out
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