The Black Sheep Cafe

I have a penchant for selecting restaurants or dining spots that are modest and almost boutique-like. They bring about a different dining experience and tends to be bubbling with character, which may exhibit or showcase the personality behind it and creates the ambience that personifies the style of the cuisine. Having a hole-in-the-wall location is optional.

Hence I was glad that J suggested checking out the French food at The Black Sheep Cafe for our customary birthday celebrations. Patrons are literally surrounded by sheeps in the forms of paintings and figurines. Bah.

Trusting the recommendation of the opportune wait staff, who was clever enough to keep them coming and us spending, we started our meal with a unique appetizer - Baked Brie Cheese. It was melty goodness, but the fruit compote, though a fresh touch, was strangely served in a slightly frozen state that left our mouths in a numbing state. 




Your typical Caesar Salad, but jazzed up with Grilled Prawns 

The Duck Confit was fantastic, proven by its lasting memory in my heart and mind - probably the best I have ever eaten. The skin crisped up to a glorious, golden-brown colour and the succulent flesh made this a great dish. The Mango Relish by the side provided a tangy contrast and threw in an added dimension.

I had a bite of Alv's Lamb Shank, which was fork-tender, soft and comforting. But G and I remained devoted to our new love, Duck Confit. Can I declare this as a must-order here?  


One word - winner.




We ended the meal by indulging in a Flourless Chocolate Tart and a somewhat over-zealous risen Souffle. The former was more of a chocolate fondant than a tart, but we still appreciated the lava-like warm chocolate when sliced in. The latter came with a cloud-like texture but was so saccharine that our sweet tooth (or teeth) hurts. Thank goodness, we had the common sense to share.

The Black Sheep Cafe does away with the stuffy decorum and the fastidious nature of fine dining. Instead it chooses to focus on a small selection of dishes and aims to do them well. That is going back to basics for you.

For me, I'm just going back for the Duck Confit.