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The Black Swan

344 Wishlisted
~$70/pax
The Black Swan is a stunning Art Deco grand bistro and bar inspired by a beautifully restored 1930s building. Paying tribute to the anachronistic nature of the space, The Black Swan’s menu revisits time-honoured chophouse classics and aims to transport diners to the full flavors of the glorious past.

19 Cecil Street
Singapore 049704

(open in Google Maps)

Wednesday:
11:30am - 11:30pm

Thursday:
11:30am - 11:30pm

Friday:
11:30am - 11:30pm

Saturday:
05:30pm - 11:00pm

Sunday:
Closed

Monday:
11:30am - 11:00pm

Tuesday:
11:30am - 11:00pm

View Address & Details

Reviews

From the Burpple community

Had their lunch which they offer a set lunch of 3 courses at the price of about $45? I would say it's of reasonable price.
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My partner ordered the set lunch. Appetiser, he got the Caesar salad which I think was really good. With the touch of the onsen egg, it added more smooth and creamy texture to the salad. The lettuce was fresh and the Caesar dressing was good. The main course was a Chicken 'Kiev', a Russian style stuffed chicken? I believe the stuffing was uni butter inside the fried chicken breast. I didn't like it as much but I like the batter of the fried chicken. It was served with baby spinach and water melon radish - very interesting! Dessert was a choco tart and one can never go wrong with it. It was really creamy, thick and tasty
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I didn't order the set lunch but I got the Duck Confit from their lunch ala carte menu. First time trying Duck Confit and it blew my mind. Didn't know it will taste this good, even with the lentils! I don't normally eat beans or lentils but these lentils were cooked so good and tasty, I finished it up. Duck has a crispy skin and tender meat inside, well cooked. Slightly salty though.
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The restaurant has a really warm and comfortable setting with stunning decor. Service was good and overall, I'd give this a 8/10? Thank you for the food. I might come back for more (:

The Hokkaido Scallops (~$26)!!! So plump and JUICY AND TENDER, I definitely recommend this one 🤤🤤 The scallops separated well in a bite, and the almond tuille added a nutty sweetness to the saltier popcorn purée!

Ig @goodfomood

Slightly on the small side and not as flavourful as I’d have liked it to be, but the Grilled Maine Lobster (~$60) was a sight for sore eyes. The bright red sauce by the side added a tangy flavour to the lobster, saving it from being too bland 😋 What filled me up was actually the barley and corn risotto though, thick and mushy. .

Ig @goodfomood

1 Like

Steak and Frites : Butcher’s selection honestly wasn’t that great — definitely on the smaller side and a tad too chewy. Double fried shoestring fries were addictive though 😛

Ig @goodfomood

1 Like

Crushing on the looks of this converted Colonial building with its huge double doors, high ceiling, deep teal-coloured walls completed with gold and bronze furnishings. Elegant and inviting without being overbearing.
Meet Chef @alysiareynechan’s recommendation (also right now, my favourite dish on the menu), the super juicy Roasted Hokkaido Pork Loin with Vanilla Cauliflower Purée, Raisin & Pinenut Agrodolce and a Fennel Nashi Pear Salad.
At first I was skeptical on the addition of vanilla to the purée, but it added an extra dimension of creaminess to the dish, especially when you have it with the raisins and vinegary mustard seeds. Damn, that’s delicious.
Can’t wait to be back!
Only available during dinner.

38bucks/serve
#FTrecommends

3 Likes

H O S T E D
A couple of weeks have passed since I attended the tasting at The Black Swan (thanks @bydanieleng for the invitation) but this indecently good Twix Tart by new Head Chef Alysia Chan is still stuck on my mind. There is something about it that has EVEREEEETHING right on the button.
For starters, she does not stinge on the voluptuous chantilly cream. That in my books, already makes it a winner. I really love how it gives each bite of the buttery, crunchy pastry lined with sea salt caramel and filled with almost-solid, cool dark chocolate ganache, cookie crumble and juicy cherries a pillow of softness to ride on.
I guess when a chef creates a dessert based on her favourite candy bar, the force of inspiration is strong.

3 Likes
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