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Presenting an imaginative, minimal-waste menu in tribute to the growers and farmers who pour their hearts into their produce.
Established in 2013, The Black Swan has cemented its position as an institution favoured by the suit-cladded community and a shining Art Deco antithesis to the skyscraper-dense surroundings.
The Black Swan Dining Communal
Now in its sixth year, The Black Swan gets a new lease of life under new Head Chef Alysia Chan. The new menu is an embodiment of Chan’s deep respect for the dedicated growers and farmers who have poured their hearts into produce, and her endeavour to ensure that little goes to waste.
Chan’s fervour for minimising food waste shines in her menu; where broccoli florets take the limelight in the Broccoli & Avocado Salad (only available for set lunch), the sweet yet usually discarded stems are blended with carrot leaves, sun-dried tomatoes and toasted pine nuts to make the vegan-friendly Broccoli & Pine Nut Hummus ($14).
The Black Swan Charred Sugarloaf Cabbage
Beef tallow rendered from steak trimmings are whipped into Beef Fat Butter and served with house-made Sourdough ($8); while excess mother dough, affectionately named ‘Alice’ by the team, is mixed with rosemary and salt, then baked into crackers that provide a subtly tangy juxtaposition to the Steak Tartare ($26) and Cheese Platter ($19/25, selection of 3/5 European cheeses).
The marinarabased Crab & Venus Clam Trofie Pasta ($32) prove's to be a satisfying surprise with its sauce laden with briny shellfish chunks, crisp green asparagus, squid ink pangrattato, all topped with fresh dill for lightness.
The new chophouse selection shies away from the usual suspects to spotlight unorthodox producers and unconventional cuts grilled over Binchō-tan to achieve a perfect crust and smoky flavour.
Highlights include secondary cuts Mishima Reserve Wagyu Ultra Flat Iron MBS 8+ (US, 250g, $60) and Westholme Wagyu Bavette MBS 6-7(AU, 250g, $54). For diners looking to share, the Vintage Beef Porterhouse MBS 3+ (AU, 800g, $152) is a popular cut that uses breeding cattle turned out to pasture for retirement and processed only when they are at least 60 months old - more than twice the age of regular cattle.
The meat then is dry-aged for 30 days, resulting in richer grass-fed flavours with luxurious yellow marbling and superb tenderness.
Chan puts a delightfully fun spin on her desserts to ensure the meal ends on a sugar high. A delicate reimagination of Chan’s favourite candy bar, the Twix Tart ($12) boasts a rich dark chocolate ganache and sea salt caramel filling, cookie crumbs and
chantilly cream.
A nostalgic nod to her early school years in England, the classic Strawberry & Rhubarb Tart ($14) balances the bright fruity acidity with sweet custard, all perched on a crisp puff pastry tart shell.
The Black Swan’s extensive dining experience also includes a lush alfresco garden patio, on top of an exceptional private dining experience in the bank’s former vault. more information here
