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Sizzling Hot Steak and Grill Concept Black Marble, Owned by Renowned Chef Otto Weibel, Doles Out Healthy, Low-carb, Protein-based Surprises

 The creations are by new Head Chef Kenneth Loke 

On a dogged hunt for healthy, low-carb, protein-based meals that pack a lot of flavors? Your search ends at Black Marble, a steak and grill concept by respected culinary veteran Chef Otto Weibel! Newly appointed Head Chef Kenneth Loke has come up with a medley of new dishes that will excite the palate. Available during weekday lunchtime, all the dishes are made with high-quality ingredients at the peak of their freshness. Nourishing and delicious, they will help sustain your energy level throughout the day! The new additional lunch menu will be available from 15 July 2021.

Begin with the Smoked Salmon and Avocado, which is reminiscent of Caesar salad and evokes a taste of summer. Crunchy cos lettuce and smooth guacamole are tossed with hard-boiled egg white. Avocado puree is then used to season the salad — it imbues each leaf with its nutty and buttery note. The Kabocha Pumpkin & Cumin Carrot Soup boasts a delightful sweetness. The Kabocha, or Japanese pumpkin, cumin, and carrots are slow-cooked, and the soup is thereafter topped with toasted pumpkin seeds and garlic crouton, then drizzled with cold-pressed coconut oil for an aromatic lift as well as a local-style twist. 

Grilled Halloumi

Reap the health benefits of consuming dairy protein and grains with the Grilled Halloumi. Accompanying the cheese is a mix of red and white quinoa, bulgur, and kale. The ingredients are then coated with a dressing, whose sweet-sour and earthy note is owed to red wine vinegar, extra virgin olive oil, oregano, and honey. All the aforementioned starters go at S$15++ each. 

Then, get ready for the main courses. For the Pan-seared Fjord Trout (S$25++), a slab of fresh Norwegian trout sits on a lovely cauliflower puree base. Relish the pronounced freshness of the fish! It is served with cauliflower, broccolini, and salsa verde. Exuding a summer-spring vibe, the Grilled French Corn-fed Yellow Chicken Breast (S$25++) is incredibly juicy and tender, all thanks to the sous vide style of cooking. Imported from France, the non-GMO chicken is slow-fed a 100% corn diet. The chicken breast is accompanied by sweet pea barley risotto, which is enlivened with parmesan cheese and olive oil. 

Grass-Fed Beef Tenderloin

Beef lovers must not miss the Grass-Fed Beef Tenderloin (S$35++). The grass-fed beef is chosen for its excellent balance of texture and flavor. It is seasoned with salt and pepper, then grilled to perfection. Then, it is spooned with a luscious black pepper sauce. Sauteed mushroom, carrot, and haricot vert up the indulgence. 

(Clockwise from top left) Bellini, Lime Margarita, Pink Fairy, Strawberry Margarita

Wash the food down with a series of four cocktails, which are specially curated by restaurant manager Patrick Jay. Sweet and heady, the Bellini sees the marriage of prosecco with fresh fruits. For a summery taste, go with the Pink Fairy, a mix of grapefruit, berries, and milk with gin. The Strawberry Margarita is topped off with a fresh strawberry. Finally, the zesty Lime Margarita is bound to invigorate the palate. Each cocktail is priced at S$14++.

Special Promotion – Black Angus Tomahawk & ‘La Rioja’ Red Wine @ S$199++

Black Angus Tomahawk & ‘La Rioja’ Red Wine

From 13 July onwards, Black Marble will be holding a special promotion. Get the Black Angus Tomahawk, one starter, two sides, and a bottle of La Rioja Red Wine at just S$199++! This bundle can feed on two to four pax. 

Kick off the indulgence with the Vine-ripened Tomato Bruschetta. Juicy, sweet tomatoes are arrayed on toast. Choose a total of two sides from the 24-hour Brine Thick Cut Fries or Mashed Potato; and Sauteed Broccolini with Garlic or Sauteed Wild Mushroom options. The mashed potato is made from scratch and entices with its creaminess and buttery note. For the thick-cut fries, each hunk of potato is brined for 24 hours in Black Marble’s homemade brine for flavor development. The brining process ensures that the exterior becomes addictively crispy while the inside remains soft and fluffy. The broccolini or wild mushroom side will help to temper the meat indulgence that is to come. 

Fleshy, well-marbled, and promising a melt-in-the-mouth texture, the Grilled Grain-fed Black Angus Tomahawk is marinated with house seasoning. Each ribeye steak is served with the long bone that extends from the meat — it is a jaw-dropping presentation! Four types of sauces are on the side so you can choose which one to dip the meat into Herb Butter, Red Wine Jus, Umami Truffle Cream, and Moutarde Royale au Cognac Pommery.

Unwind with a bottle of Muga- Rioja Reserva La Rioja 2016, which was assigned an outstanding 94 points by acclaimed wine critic Tim Atkin. This Spanish wine boasts a ruby-red hue with glints of brick red. The playful matching of red and black fruits with sweet spices is further balanced by a smoked aroma from its time in wood. A delicate vanilla pod aroma kicks in with roast coffee nuances. The palate is silky and clean, and the tannins are round and gentle!

Black Marble has welcomed two new chefs to the kitchen team: Head Chef Kenneth Loke and Chef Lawrence Lim. Forty-year-old Chef Kenneth brings 18 years of experience to the table. He began his amazing career at the age of 22. He spent nine years in Equinox of Swissotel The Stamford, and that was where he met Chef Otto Weibel. In 2010, he won the Otto Weibel & Norwegian Seafood Scholarship. Over the years, he has worked in countries such as Sweden and trained under Chef Jonas Lundgren (Bocuse d’Argent 2009). The award-winning chef has participated in numerous competitions such as Bocuse d’Or Malaysia National Selection 2013, where he was crowned the Gold Medal Winner. Representing Malaysia, he became a finalist at the prestigious Bocuse d’Or 2015 on the world stage. Besides his accolades, he also has years of experience opening and helming restaurants both in Singapore and overseas. 

Black Marble’s offerings are available on Foodpanda, GrabFood, and island-wide delivery via https://blackmarble.oddle.me/.