Black Sheep

Murat B.

5.0

I had one of my best dinners here. All the courses were impeccably designed and prepared. Each dish had a character of its own, and I like how we kept guessing its components. Black Sheep is truly a novelty.

Jam Mancenido

5.0

Great food and really creative presentation. Tried their degustation which presented Filipino food with a twist. They didnt scrimp on their ingredients or flavoring at all. I loved their version of sinigang and their Bahay Kubo Salad. The waiters were very attentive too, and the chef even sent out a personalized note/letter.

Bunga Ramadani

5.0

If you're looking to really impress and mark that occasion, it has to be Black Sheep. Personalized menus, messages on the wall, and a thank you note from the maitre d. Their degustation is nothing like you would have seen. Favorite dishes in their degustation is the Chicken and Egg, and their Bahay-Kubo salad (exactly like the nursery rhyme). If you're in a group of 6 ask for the Private VIP area that sits in a birds nest above the dining floor. Otherwise the booths closest to the bar has the best views of town.

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.

Yvonne Wong

5.0

My favorite restaurant in BGC! Great selection of wines and cocktail drinks. Good service. Perfect ambiance. Used to go here whenever I have a long day, enjoy the view and have a glass or two of wine. This is my hidden secret happy place ????

Bobby Willyanto

4.0

Been wanting to go to this destination resto for some time. Finally got the opportunity on Saturday late evening, even though it was only for drinks. Quite a large, high-ceiling establishment at the penthouse of W Building. There's a spiral stairway going up from where we could hear the DJ play.Started with some house recommended cocktails -one was a kiwi mixed with Tanqueray gin, another a strawberry mojito and the 3rd a lemongrass vodka concoction. As happens most of the time, these were light on liquor content and tasted more like fruit juices. Moved on to trying Hibiki Japanese whiskey on the rocks. Some of our group had beer -hoegarden and a German beer.For snacks we had the Kityama beef short ribs with thrice - cooked fries and the prawn tempura. Both the dishes were good. The short ribs came with a sweetish BBQ sauce. Melt in the mouth beef! The fries with garlic aioli dip was also good. The prawn tempura came with a dip garnished with prawn head flakes. Quite an interesting and unique taste. Wish we could have more finger food, but they only had 3 to choose from Have to wait till next time to taste Chef Jordy's famed dishes

Vicky Occe

5.0

Creative themed menu- my favorite is the bahay kubo - appears like a plain soil in a pot when served- but i was really surprised that it has all of the vegetables in the bahay kubo song and the taste is very well crafted because the "soil" is the ground peanut that blends deliciously with the veggies! A very smart concept!

Jill Mench Kumar

4.0

October 9 is such a significant date for all of us. During the week, there would be countless papers and homework that are needed to be passed, final examinations and orals we have to take and so on and so forth. But the major reason why this particular date is important, it’s our Mom’s birthday.Yearly, we would just celebrate in the house or celebrate it with her friends and because of our busy schedules; we can only buy a cake and give her flowers on her special occasion.This year, we, my siblings and I, wanted to make her birthday extra special. We wanted to make her feel that despite all of our activities, we still have time for her. It was hard for my siblings and I to think of a gift thinking that she has everything. So, one of my brothers thought that you cannot buy memories nor experiences unlike any material things so treating her in a fancy restaurant that she hasn’t eaten before would be a great idea. Ergo, that became the plan! :)Our mom thought that we would just have a mini celebration at home since two of my siblings had a test on the following day so when I texted her on her birthday, she was so surprised about the reservation I made. she had to cancel everything she ordered in different restaurants! Good thing it was still early when I told her that she hasn’t picked any of them up yet. Whew!We didn’t plan on telling her where we were eating as a part of our surprise and even if she did asked us, we just kept on saying, “basta”. I mean how will that be called a surprise, right?Arriving at the venue, my siblings and I were giddy but at the same time felt nervous on the outcome of that night. Of course, we were hoping that the food would be amazing and everything will just be perfect just so to make our mom happy.When we stepped out of the elevator, there she realized where we were eating since there was already a big sign. There were not much people dining so it felt like my siblings and I reserved the entire place ;)Before entering the restaurant, the façade looked a bit bright but as we went in, the place was dim creating a sophisticated and chic look. I appreciate open kitchen as one can see what’s going on with the operations. They also have a wide selections of liquors and cocktails in their bar.Before anything else, I would like to apologize for the quality of some pictures as some may not be shot as nicely as how it was presented due to the lightings of the restaurant.When I saw the menu, I panicked a bit thinking that they might have made a mistake even though I was clear it was my mom’s birthday. Turns out, everyone had their own personalized menu which was really, really nice of them. I love how much they value their customers and anything personalized would always catch my eye.Complimentary Amuse BoucheThe petite white bun-looking finger food comes with coconut milk and tomato meringue (the white part) and has a filling of pork and chili paste with squid ink, ginger and green mango. The concept is that of a Bicol Express so expect it to have a hint of spiciness. It should be eaten once served since the white part melts quickly.The middle one comes with lamb from Bukidnon and dried raw tuna from GenSan with pickled cucumber and homemade flat bread. On its side is a Cabayawa, a local lemon from Butuan City.I couldn’t wait to start our meal, as I was so excited to see and taste the gastronomical and sensational dishes the restaurant had to offer us!“Kwatro Kantos” – street foodThe one in the bottle is a palate cleanser that may be used throughout the 7-course meal. The fresh calamansi is preserved for three months, combined with gin, which resulted to a sweet and salty taste.Inside the two eggshells are chicken fillet balls marinated with soy garlic, glazed in dark beer and mandarin orange topped with salmon raw with salmon. The stick on the side that came along with it is a small quail egg and chicken skin with citrus powder.The complexity of this appetizer results into only one comment for me: MARVELOUS!Today’s Catch – sea and riverA sea grouper aged for five days and served with seaweed kamias and guava. It has a mild flavor and is associated with sinigang na bayabas, as stated by Jobert, our personal waiter.Goto – sea and riversThis dull-looking dish may surprise you by its taste. A sweet cauliflower congee with truffle and spread around it is its sauce, made with cauliflower cream and crab fat. Even with its light flavor, I could still remember how it tasted like and I consider this as one of my favorites among other dishes served.“Bahay Kubo” Salad – garden“Are you guys eating raw plants and soil?!”, you might say. I, myself, was surprised to see this in front of me but it became my favorite among the rest. The title of the dish is named after a Filipino song because all of the vegetables mentioned in the song is incorporated into this dish. The soil-looking part of the dish is a dehydrated eggplant with peanuts; the taste is similar to that of the ones put in the fresh lumpia. The mustasa was pickled while the pumpkin was sautéed and pureed. The restaurant’s creativity could really be seen in this dish, not only the skills and ideas they were able to put together but also, they provided the lyrics of the song, “Bahay Kubo”.Kitayama Smoked Beef Brisket, bone marrow with Heirloom rice – farmMy brother’s favorite. The beef is a mixed-breed that came from Bukidnon. 75% Wagyu and 25% Australian Brahman beef and is cooked for 4 ½ hours. The smoked bone marrow came from Batuan while the heirloom rice came from Cordillera.The beef was indeed tender but better mixed with the sauce as it gives more flavor to the beef. All I can say about the heirloom rice is that it’s spectacular! I don’t normally eat rice but this I was able to finish!Wood Sorrel A sorbet kind of dish just to clean one’s palate. Despite the acid and sour taste, it was still unique.Mango Napoleon – sweetsThe concept is an imitation of a biscuit-like dessert in the Visayas region hence; they came up with a mango napoleon layered with mango films and a ganache on top. The viscous part on the plate is made up of spiced mango honeycomb and ginger. Edible flowers were also used as part of the plate presentation.For dessert, we had two choices, as recommended by Jobert, I picked this over the other.Banana Tart – sweetsMy brother was the only one who ordered this and it appears like he showed us what we were missing out. People have been amazed with the liquid nitrogen creation. No wonder, the restaurant included the ingredient in one of their desserts. The banana tart is a hot dessert dish composed of banana almonds inside the tart. The one beside it is where the magic happens. Jobert prepared my brother’s dessert in front of us by mixing the edible chemical to the butter beer, where they used a Cerveza Negra and voila! An ice cream is made.I prefer this over the Mango Napoleon since I always like a contrast with my food and this one is a combination of both hot and cold. The butter beer was surprisingly good!Thinking that the 7-course meal ended there, we were surprised to know that there is still a last one, compliments from the restaurant.A variety of sweets: white truffle polvoron with hazelnut, dulce de leche where the caramel inside is coated with dark chocolate, Bignay (local berries) and Malagos (local chocolate) macarons from Davao.The drink, on the side, appeared to be vodka with coffee and should be paired with the sweets. The drink was good, something out of the ordinary with a strong taste of the coffee matching the toothsome munchies.Our dinner was truly a satisfying, once-in-a-lifetime experience. It’s no secret that the degustacion is expensive but I am glad to report that the quality didn’t suffer and they were able to whip up incredible and spectacular dishes for us. Truly an experience I wouldn’t forget.Thank you Jobert, our personal waiter, for being so patient with all of my questions and for attending to our needs.And it was a pleasure to meet you Chef Jordy Navara, it was truly an honor to have been able to try your wonderful creations! :)I’ll surely be back for more soon (if someone treats me)!

Murat B.

1.0

One fine evening I went to black sheep, a highly recommended place..I ordered Japanese whiskey and they served me black label.. How nice is that!! Later that charged me 1500P for it