I have written about Black Sheep before...but good things like this little cafe stands to be repeated. So when a small group of friends decided to get together for Christmas, we decided to that a revisit to Ratha's little restaurant was in order.
We had Chef Ratha design a special meal...the rib eye, roasted, as I understand slowly. But I am ahead of myself...first the starter...
Very special. Fresh, succulent scallops, cooked to perfection...well, simply...as the shellfish was especially fresh, only a light searing was sufficient. Indeed the scallops were very delicious, but what made the dish special was the ingenious use of a some diced lup cheong (Chinese dried sausages) steamed, and sauteed. And with a leek fondue sauce. Very special and very delicious.
The roasted Angus Rib eye on asparagus with crabmeat-peppercorn béarnaise was the main course...a rather large portion...
The ribeye was slow roasted as a block, weighing some 2+kg, and sliced after roasting and resting into 8 portions. And then seared beautifully before serving. The sauce is magnificent, as was the meat. Truly beautifully well done, and wonderfully tasty. Definitely one of the better tasting ribeyes I have eaten.
And for dessert, Chef Ratha's speciality of a kalua souffle, with the soufle poured on the table.
Another truly magnificent dish. The soufle rose to the occassion...pun intended, and within a thin, slightly elastic skin was the light, almost frothy interior, which went beautifully with the sauce and ice cream.
A magnificent meal, the cooking was quite inspired. The company was superb. And the wine, an interesting shiraz from 2001 by Paracombe was delicious.
We brought our own bottle, and corkage is $15 a bottle, a rather reasonable price, in my view. Brilliant restsurant, highly recommended.
Black Sheep Cafe
Thomson V, B1-30
11 Sin Ming Rd
Black Sheep Cafe