Black Marble, a steak and grill concept by respected culinary veteran Chef Otto Weibel, is set to take you on a gastronomical journey with its brand-new menu mainstays! Tuck into a spellbinding repertoire of steak, seafood, and sweets at this cozy, farm-to-table restaurant. All the dishes are made with high-quality ingredients at the peak of their freshness.
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| Tuna Tartare |
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| Salted Crab Cake |
Begin with a trio of appetizers: Tuna Tartare, Salted Crab Cake, and Spanish Octopus Leg. The Tuna Tartare (S$20++) is made with raw, fresh tuna chopped into delightful morsels. An Asian blend of ginger, shallot, chili, and lime juice is then added to accentuate its clean, pronounced taste. For an invigorating crunch, the fish is garnished with Japanese wakame. Next is the Salted Crab Cake (S$20++). Black Marble’s rendition is a marriage of cauliflower, water chestnut, potato, and chunks of crab meat. The accompanying avocado, daikon, salad, and wasabi spicy mayo complement the crab cake impeccably. For the Spanish Octopus Leg (S$28++), the starring ingredient is braised over low heat in a homemade cilantro stock until the flesh is super tender. Before it is served, it is char-grilled and paired with a smoky cumin dressing.
The indulgence continues with two new grilled specialties. The 140 Day Thick Skirt (300gm) (S$38++) is a showstopper. A long cut along the ribs that is prized for its rich flavor, the skirt is seasoned with smoked paprika, olive, salt, and pepper then grilled to perfection. Equally enticing is the King Prawn (330gm) (S$48++). The wild-caught prawn promises to be a real treat with its succulent and fleshy meat.
There are three new mainstays to discover under the Chef’s Signature section. A light and healthier choice, the Barramundi with Couscous Salad (S$30++) features pan-seared fish, which is served with red bell pepper, coriander, red onion, chickpea, and lemon herb dressing. The classic Surf and Turf (S$58++) sees the always-welcomed combination of lobster and steak. Angus beef mignon and Maine lobster tail are featured here, served with aioli and pan jus. Finally, the Fettuccine Pasta Carbonara (S$28++) is served with salmon trout and confit egg. Relish the creamy texture and savory punch of this dish!
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| Chocolate Lava Cake (S$14++) |
Cap off the session with Chocolate Lava Cake (S$14++), whose sponge cake melts in the mouth. The oozing chocolate lava is sweet and gooey. Finely chopped dates are embedded within the moist sponge cake of the Sticky Date Pudding (S$14++). Pour the butterscotch sauce over the warm cake to up the taste factor!
Black Marble’s new items will be available from April 2021 onwards.
The executive chef brings expertise to the table
Black Marble is helmed by Chef Desmond Lee, who assumes the title of Executive Chef. The chef started his amazing career at the age of 22 and is passionate about the culinary arts and contributing to Singapore’s F&B scene. His belief in simplicity and showcasing the natural flavors of the freshest ingredients has shaped his culinary style and direction. His impressive career includes helming the kitchens of some of Singapore's most decorated restaurants including NOX – Dine in the Dark, award-winning French restaurant Le Saint Julien, multiple recipients of the World Gourmet Summit Awards of Excellence Ember, and other highly acclaimed restaurants like Braise and Private Affairs. Also, he has had the honor of working at British celebrity chef Gordon Ramsay's first solo and three-Michelin-starred Restaurant Gordon Ramsay" in Chelsea, London.
Dine-in a modern, contemporary setting
Step into the cozy restaurant and be greeted by the lush interiors swathed in deep, earthy hues with brick and tan accents. At Black Marble, keen attention is paid to warm, friendly service for an extraordinary dining experience. In view of the present COVID-19 situation, the restaurant is fully sanitized and disinfected with safety measures in place.
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