Malaysia
Singapore
Thailand
I was quite convinced that the food here would dazzle me, especially since Chef Otto Weibel, one of the most respected veterans in Singapore’s F&B industry, is the man behind Black Marble’s concept. This contemporary Western restaurant serves a wide selection of meats from all over the world like Australia, Japan, and USA.
This steak-and-grill concept place opened its doors at Raffles Holland V mall, right beside Holland Village MRT. The restaurant’s prime location will attract many, not forgetting the great quality retail options in the vicinity like Taste Food Market.
A classic way to begin your meal is a soup in western cuisine, which in Black Marble’s context is their Black Truffle Emulsion (S$15.00). Shaved seasonal black truffle bits are sprinkled over the soup, with puffed wild rice, kale and dash of extra virgin olive oil to seal the deal.
Giving this appetiser a good mix, I went for a spoonful of it. The aromatic black truffles gave the soup a subtle woody flavour coupled with a slight mushroom taste, yet not too cloying for my tastebuds. The puffed wild rice and kale gave it character, with its nutty, chewy-tender texture, and this was just the beginning.
Next up, we had the Baked Brie Cheese (S$16.00) that graced our table. The block of brie cheese looked much alike to a forest in winter, with rosemary planted at the top of it, along with fermented black garlic as well as acacia honey spread evenly out. To pair with it, the toasted baguettes were sliced and laid out neatly, awaiting me to spread the cheese onto it.
To sum it up, brie cheese in the world of cheese is queen. The brie cheese was delightfully rich, buttery, which in turn elevated the baguettes. The fermented black garlic brought in an umami flavour that was countered with the sweet, delicate taste from the acacia honey.
When the Lobster & Scallop Saffron Risotto (S$34.00) was being served, I was immediately charmed when I caught a whiff of the strong parmesan cheese smell from the plate. This dish was packed with many elements; crème fraîche, parmesan cheese, smoked mullet bottarga, chopped chive and lastly, green sweet pea.
The lobster was meaty with a salty-sweet aftertaste, while the scallop was a great addition to the risotto. Buttery with a delicate texture, it was a party in my mouth.
The parmesan cheese and the crème fraîche gave the risotto a creamy consistency, which I enjoyed.
The star of the show, the 45 Days Dry-Aged Bone-In Ribeye (600gm) (S$78), has been painstakingly dry-aged in-house with Himalayan salt through a time-consuming process. Eager to enjoy the fruits of labour ripened with the dry ageing, I went straight for the beef.
The meat’s texture was perfect, with a distinct roasted, nutty taste—a properly dry-aged steak. Every bite just made me want more of it; I was bewitched.
Another dish for fellow meatatarians (yes, it’s a real word!) out there, is the Grain-fed Lamb Rack (350gm) (S$38). The pronounced strong flavour was welcome, as was its tenderness and juiciness. For those who detest gamey tones in their meat, I think this was not too gamey in taste, so do give this a go.
To end your meal with on a sweet note, get the Burnt Banana & Buttermilk Waffle (S$12). Plated beautifully are chargrilled bananas, torched with brown sugar, peanut butter ice cream, chocolate fizzy and crispy crumb.
The chargrilled bananas are plantains, a member of the banana family. Biting into the plantains, it was definitely starchier and way less sweet than regular bananas. This was great in balancing out the other sugary elements of the dessert.
The brown sugar added a strong edge to the plantains, and together with the peanut butter ice cream, added a cool sweet touch to the dessert. The chocolate fizzy and crispy crumbs gave a crunchy touch to the dessert, wrapping up the meal gracefully.
For those who are willing to splurge on quality grilled meats, this is the place to go to. In addition, the restaurant’s seating of 48 at the main dining area, as well as seven bar seats, is ideal for holding private parties or gatherings.
Expected Damage: S$30 – S$90 per pax
