Contemporary$$
New chef Dwayne Bourke has raised the ambition and execution of the cooking at the ever-friendly Black Sheep. Bistro classics shine, such as an earthy beetroot souffle with goat’s cheese and walnuts, or top-notch roast chicken with herb-flecked gnocchi. A lively jumble of prawns and watermelon reveals a deft touch. By night, crowd-pleasing desserts include tiramisu and creme brulee with passionfruit and mint.
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