What began as a crazy idea to make early-week dining more exciting has grown into one of Black Sheep’s most-loved traditions. Plated launched five years ago as a curated menu of restaurant signatures offered every Monday and Tuesday in select restaurants across the Black Sheep world, making it easier for guests to discover new favourites at incredible value. Designed to take the guesswork out of dining, Plated has evolved into a standing invitation to explore the stories behind each of our restaurants, one dish at a time. It remains a cornerstone of our hospitality and one of our most compelling offerings.
“Plated lets us share the real Ho Lee Fook experience without the Friday-night waitlist,” says Chef ArChan Chan of Ho Lee Fook. “Guests come to try our dishes, but they leave talking about the conversation at the next table and the energy in the room. That is the magic we wanted to bottle—and Plated does exactly that.”
To mark the fifth anniversary, and for the first time ever, restaurants across the entire Black Sheep portfolio will offer a special-edition Plated menu throughout August. Each menu is a love letter to the restaurant it comes from, showcasing greatest hits at celebratory pricing. This is our way of saying “thank you” to the regulars who have made Plated what it is — and a gentle nudge to those who have yet to experience it for themselves.
Dishes featured in this special edition include some of the most beloved signatures from across the group: from the globally loved Spicy Rigatoni Vodka at Carbone to the vibrant Spaghetti Bronte made with Sicilian pistachio pesto at Osteria Marzia, the slow-cooked Murgh Makhanwala, our version of butter chicken, at Prince and the Peacock and the signature General Pico Black Angus tenderloin at Buenos Aires Polo Club, flame-grilled and served with chimichurri. These menus offer a rare chance to revisit the dishes that have defined Black Sheep’s culinary journey, all under one shared celebration.
Chef Palash Mitra recalls a favourite Plated memory: “One rainy Tuesday at Prince and the Peacock a guest tasted our Murgh Makhanwala and let out a laugh of pure surprise; something about the flavour reminded him of his grandmother’s cooking. Moments like that prove great dining experiences do not care what day of the week it is.”
Over the years, Plated has become a ritual for our guests, a moment to reconnect over food, discover new flavours, and experience the depth and diversity of the Black Sheep world in an approachable, generous format. It is an ongoing expression of our belief that great dining does not need to be saved for special occasions. As we look ahead to the next five years, Plated will continue to evolve, bringing more stories to the table and more guests into the fold — one plate at a time.
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