Black Sheep is something of a best-kept secret that’s perhaps not so well kept after all. This busy brasserie is known for its daily blackboard menu of interesting dishes using seasonal ingredients.
About Black Sheep Restaurant
The smoked snoek trout with pickled onions, dune lettuce and toast was a winner, with a perfectly creamy texture and delicate, smokey flavour, offset by the crisp lettuce and pickles.
Other starters didn’t pack as big a punch – the mullet escabeche with a corn, chicory and chorizo salad was overpowered by vinegar-heavy dressing. Roast brinjal salad with a yoghurt dressing and caramelised onions was simply lacklustre.
The mains revived things, in particular the fresh, home-made pappardelle topped with a rib-sticking springbok ragù and generous amount of parmesan. Grilled hanger steak had great flavour and was well cooked but was let down by the anaemic thick-cut chips and, again, an overly acidic mustard dressing.
Dessert, a simple almond tart with gooseberry compote and crème fraiche, ended things off on a sweet note.