Black Sheep

Ihsan Yavuz

5.0

Chef Jordy Navarra has been giving guests a very unique dining experience in Black Sheep since the past year. The restaurant has been hailed by CNN as one of the best restaurants to have opened last 2014, and they happen to be one of the restaurants in the Phillipines to have garnered this recognation. Chef Jordy had received his culinary experience from Fat Duck in London, one of the most prestigious restaurants of Chef Heston Blumenthall. We dined here during Valentines' Day and it just blew us away. The food was just amazing! The amuse bouche served was a mini macaron shaped crust made with tomato and gabi leaves turned paste. It actually tasted like Bicol Express which was very surprising! The appetizer is a slipper oyster from Aklan which was lightly poached and served with sweet wine. The next dish served was Chicken and Egg. The question of which came first the chicken or the egg is what draws inspiration to this dish. After much debate from Chef Jordy and other people behind this restaurant, the answer ended with a chicken coming first before the egg. Thus, this dish is actually made of chicken balls shaped liked an egg with beer foam. The next dish served, would probably be my favorite it is called Bahay Kubo. It looks like a plant in a pot! Its actually a salad served with all the vegetables from the folk song "Bahay Kubo" the dressing is a bit tangy blending all the vegetables together. The "soil" is made of chopped peanuts and dehydrated and grounded eggplant. The main course we chose is the 28 Day Aged Kitayama Tenderloin with Squid Ink Mashed Potato and deep fried leeks. The tenderloin was lightly seared and torched to give a very nice crust on the outside but tender and juicy inside. There is a small side of beef jus but since the meat is already flavourful you wont be needing it so much. The grand finale is their dessert - its a popcorn and muscovado flavor ice creams (2 flavors) served with liquid nitrogen butterbeer with cinnamon sugar maruya balls. This is really very good and a perfect sweet ending to a wonderful dinner. Since it was Valentines' Day, there was a takehome box of macaron and chocolate truffle given to us. The macaron is made of the 65% dark Malagos chocolate from Davao. The chocolate or cacao is one of the best in the world and the Malagos chocolates are exported all over the world. Chef Jordy uses local produce and what is available during the season which makes his molecular gastronomy degustation menu reasonably priced. The servers are all well rounded with the ingredients used, they are very patient in explaining the food served and how it is to be eaten. The place in general has a wonderful view of The Fort area- trully a great place for a romantic date or to impress a business client.

Mustafa Karabacak

5.0

An intimate ambiance paired with an amazing culinary sophistication and experience....... simply one of my best dinners. We had a Filipino inspired 7 course meal for that evening and each dish has a unique character that brings pleasure to your palate. I was really blown-away by the amazing combination of flavors prepared by Chef Jordy Navarra.