Black Sheep Cafe would be closing again at the end of this month.
The restaurant carries a lot of fond memories for myself and my friends.
I remember celebrating birthdays, end of semesters and ORD since its Mayo Street day.
We decided to go back for lunch after getting word of Black Sheep Cafe's possible closure
The lunch started off well with warm, crusty bread and butter.
Next, followed by a Baked Brie with Pistachio paired with a lightly dressed salad with Balsamic Vinegar and pomelo and orange slices. This never gets old. Loved the creamy, smoky brie paired with the fruits.
A really good plate of Cheeky Pork on Sauteed Greens & Pear with Orange Chili Glaze. The pork cheeks were tender, juicy and has a delicately crispy caramelized crust which goes superbly well with the orange glaze with a hint of spiciness.
The Lamb Shank with Lemon & Thyme, which used to be called "Black Sheep Shank" is one of the classics we will always go for. The meat falls off the bone easily, a testimony of how tender it is. It went very well with the mashed potato.
Lastly, we have the must-have classic, the Duck Confit on Apple Roesti with Mango Relish. It was this dish that got us hooked on Black Sheep Cafe in our first visit.
We finished our meal with a indulgent Chocolate Boudini: a very rich chocolate dessert with grilled bananas and rum & raisin ice cream.
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