“Our goal is to capture the flavor spectrum of our people in one meal, one sitting. To fully understand what is good and comfortable but to push the limits of our skills and give everyone a unique experience.” — Chef Jordy Navarra,Black Sheep Restaurant
1 whole egg
20g black carbon powder
125g grilled lamb bones 200g peeled tomato 100g cashew nuts
2g cardamom seed 5g coriander powder 5g turmeric
5g cinnamon stick 5g cloves
100ml rice wine vinegar 16g white sugar
50ml pickling liquid
5g Cashew nuts,peeled
1 whole tuna roe
Mix and dissolve black carbon powder in milk.Add in 50ml water and 1 whole egg.Mix salt and flour together and add the rest of the ingredients.Knead the dough for 10 minutes until the dough is firm.Cover the dough in cling film and rest in the chiller for 30 mins.Roll the dough to 1/8 inch thick, on a flat surface.Poke small holes using a fork all over the dough and cut small 2inch x 1 inch rectangles.Deep fry dough at 190 ̊c for 10 seconds.Dehydrate the chips at 60 ̊c overnight.
Boil cashew nuts for 10 minutes until tender, drain and puree.In a pan toast cinnamon and cardamom until fragrant; add in tomatoes and reduce until sweet.Sauté garlic and ginger in a separate pan, add all the remaining spices.Add grilled bones and the reduced tomato mixture and simmer for 1 hour.Mix in the cashew puree, butter, cream, salt and sugar into the pot and simmer for another 5 minutes.Strain and cooldown.
Combine everything in a mixing bowl, whisk until salt and sugar are dissolved.Store until ready to use.
Thinly slice cucumber and remove seeds, and cut into fine brunoise.Store in a container and cover in pickling liquid overnight before use.
Roast cashew nuts in the oven at 180 ̊c for 5 minutes until lightly brown.Cool completely and store.
Wash tuna roe over running water and pat until dry.In a container cover the tuna roe completely with salt; cover in cling film and chill overnight.Remove from salt and wash over running water for 5 minutes.Dehydrate the tuna roe at 65 ̊c for 2 days.
Quickly sear lamb using a torch until surface is browned.Mince lamb then coat with kabayawa juice and let it stand for 5 minutes.Add in lamb sauce and season with grated dried tuna roe.Layer 16 pieces of black chips (2 pieces per serving) with lamb tartare mixture.Top with pickled cucmber and 2 pieces of cashew nuts.Finish with grated dried tuna roe and grated kabayawa zest.
W Fifth Avenue
2nd and 5th
Bonifacio Global City, Taguigblacksheepbgc.com