St Pauli •
15 Mar 2012 • 167 reviews • 14 followers
Pictures/Full Review here
Lunch at Keystone
was a rather impromptu decision when I somehow or rather happened to be in the area after running some errands. I was somewhat fortunate enough to secure seats at the restaurant packed with business executives during a hectic lunch service on a last minute basis. A 3 course executive set lunch was available, priced at $38++ ,
which my dining partner and I opted for, though majority of the entree required supplement charges.
A shot of Lobster Bisque was served shortly after having our orders taken, with compliments from the chef. Delightfully rich with a distinct crustacean flavor and a hint of cognac, the shot of lobster bisque definitely got my palate excited for what was to follow.
The bread served here came across as extremely intriguing and unique, where first impressions led me to think the bread was burnt haha. With some explanation from the service staff, the charcoal color of the bread was actually from the food coloring used in the yeast to make it. Looks can be definitely deceiving as the bread turned out to be heavenly! The charcoal bread turned out to be foccacia bread which was fluffy and airy, topped with an aromatic Parmesan crust, awesome stuff.Togarashi Squid, Mizuna, Black Calamari Crackling, Lemon Thyme Gel
The first appetizer, unexpectedly came in the form of a salad. Overall a rather unique blend of plethora of clean and fresh flavors, where the lemon thyme gel dressing made the salad a rather refreshing one, along with the black calamari crackers that gave the dish a much needed crunch.Foie Gras & Jamon, Spiced Granny Smith, Petit Brioche, White Balsamic Gastrique ($6 Supplement)
In most instances, foie gras as an ingredient would be lusciously rich and abundant in flavor on its own. The combination of Foie Gras and Joselito Iberico definitely is a first, where many would deem it as overkill with two ingredients bursting with flavor. Nonetheless Keystone
got the overall balance spot on, as the duck liver was seared perfectly, while having a lusciously rich melt in your mouth sensation that was absolutely sublime. Slices of Iberico ham was actually wrapped around the foie gras, where the saltiness of the ham required no seasoning at all and really brought out all the natural flavors, genius much! The cubes of granny smith apple had a pleasant cinnamon spice to it, while balsamic gastrique somewhat nerved the richness of the foie gras and jamon in a good way as a counterbalance.Line Caught Tasmanian Snapper, Prawn Calcannon, Lobster Jus, Baby Cress, Iberian Chorizo ($5 Supplement)
A pity the Snapper was a little overcooked as the flakes of meat felt a little dry at times, despite a perfectly crisp skin. Nonetheless the Lobster sauce served alongside complemented the fish perfectly, with a hint of truffle oil for the smoky robust flavor that definitely elevated the dish to a whole new level. The consistency of the polenta served beneath the fish was rather amazing, considering i do not like polenta at all for its grainy texture!US Kurobuta Pork Chop, Bone-in Corn Fed, Angel Hair, Tsukudajima Kelp, Rayo Oil
Most restaurants can execute great beef dishes, but that sadly isn’t the case for pork. Nonetheless the rack of kurobuta pork was grilled to perfection where the meat still had a tinge of pink in the middle. Each and every slice of the pork had the melt in your mouth texture, along with the delectable smokey flavor from the grill that one usually enjoys while having steaks! Having the pork was probably as good as having a steak, if not even better as each and ever bite just got better and better. I actually thought the Angel Hair pasta served at Saveur was excellent, but the one here was phenomenal with the use of Rayo oil. Definitely the best dish of the meal, and also a rather generous lunch portion!Textures Of Chocolate, Pudding, Feullitine, Cryo Red Currents
Sometimes, fancy names often over-hype things and leave you disappointed. The textures of chocolate turned out to be an insanely rich chocolate mousse than was too dense for my liking.Varlhona Genoise, Green Tea Sphere, Yoghurt, Wild Rice Popcorn
The second dessert wasn’t much better when it actually turned out to be a piece of chocolate cake, topped with Popcorn/corn flakes and a scoop of green tea ice cream which was nothing memorable at all.
Final thoughts? An excellent meal let down by very mediocre desserts, especially when the appetizers and entrees were so promising with tops marks for presentation for each and every dish. Nonetheless, Keystone definitely showcases the epitome of fine dining in a posh and classy environment as the participation of Keystone in the Palate Dining programme may just be the compelling factor for a return visit during dinner.