For all its swanky architecture, The Black Swan is surprisingly affordable with its chophouse classics. Its caesar salad is glorious: umami-rich anchovies and poached egg, contrasted with sweet caramelised bacon, nicely paired with sourdough thickly smeared with whipped beef fat butter. Noteworthy too is the charcuterie platter entirely composed of house-cured items, and the sturdy, juicy burger laden with mature cheddar, streaky bacon and more. Unique offerings include eclectic secondary cuts like Mishima Reserve wagyu flat iron, and vintage beef, dry aged with a pronounced grassfed beefy character. To end, have the chocolatey bourbonspiked Black Swan Fireball and the strawberry rhubarb tart.