Black Marble Steakhouse, Godfather of Steaks
By Reservation Only
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With a sheer genius like Chef Otto Weibel helming the restaurant there comes no ounce of doubt about the excellent food served at the tables of Black Marble. The grilled specialties here are the showstoppers be it the Wagyu Striploin, Grain-fed Lamb Rack or the Norwegian Salmon served with a choice of tasty homemade sauces. Amongst the sides we love their Creamy Cheese Baby Spinach, 24-hour Brine Hand-cut Fries and Balsamic Roasted Carrots. Do try the signatures like Lobster and Scallop Saffron Risotto and Wagyu Beef Burger made with toasted brioche buns.
It’s all about the steak at Black Marble, founded by Chef Otto Weibel! The grills at this fine-dining restaurant are par none, as Head Chef Jay Siaw specializes in char-grilled cuisine and believes in keeping things simple. Everything is made from scratch, and the portions here are generous! Popular dishes on the menu include their 30-day dry-aged T-bone steak, and an A4 Japanese Kagoshima Wagyu sirloin!
For meat lovers, the 45 Days Dry-aged Angus Bone-in Ribeye (600gm) ($78) is an awesome option. The large portion, tender beef steak - which is served to share is grilled to your likeness, and is best enjoyed with either one of the chimichurri mint sauce or classic red wine jus, or just go solo and have it all on its own.
Black Marble is an all-day restaurant inspired by the career and vision of chef Otto Weibel, one of the respected veterans in Singapore F&B industry.
At the tender age of 13, Chef Otto dreamt of seeing the world through the eyes of a Chef, started his culinary journey by whipping up home-cooked meals in his kitchen for his friends after school.
Having honed his techniques over the years, he eventually saw himself working with some of the biggest names in the hotel industry. Then at the age of 70 years young, saw the fruits of his labour with Otto’s Deli Fresh.
Chef Jay Siaw the newly appointed new Head Chef of Black Marble started off his career at Swissotel, under the tutelage of Chef Otto Weibel, when he was just 20 years old. With more than 16 years of culinary experience under his belt, let us welcome Chef Jay to the Otto’s Deli Fresh family.
Chef Jay’s specializes in the art of char-grilled cuisines, taking pride in his tenet, Chef Jay firmly believes that a good western cooking style lies in its simplicity. Let us follow Chef Jay & his team and be taken for on epicurean journey that’s bound to excited our senses.
For just ($88) try the selection platter of Boston lobster tails, Tasmanian mussels, tiger prawns, salmon trout and more, grilled and presented to your table.
Black Marble is an all-day restaurant inspired by the career and vision of chef Otto Weibel, one of the respected veterans in Singapore F&B industry.
At the tender age of 13, Chef Otto dreamt of seeing the world through the eyes of a Chef, started his culinary journey by whipping up home-cooked meals in his kitchen for his friends after school.
Having honed his techniques over the years, he eventually saw himself working with some of the biggest names in the hotel industry. Then at the age of 70 years young, saw the fruits of his labour with Otto’s Deli Fresh.
Chef Jay Siaw the newly appointed new Head Chef of Black Marble started off his career at Swissotel, under the tutelage of Chef Otto Weibel, when he was just 20 years old. With more than 16 years of culinary experience under his belt, let us welcome Chef Jay to the Otto’s Deli Fresh family.
Chef Jay’s specializes in the art of char-grilled cuisines, taking pride in his tenet, Chef Jay firmly believes that a good western cooking style lies in its simplicity. Let us follow Chef Jay & his team and be taken for on epicurean journey that’s bound to excited our senses.
For just ($88) try the selection platter of Boston lobster tails, Tasmanian mussels, tiger prawns, salmon trout and more, grilled and presented to your table.
