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2013-08-13
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What is not to love about oysters? Briny, creamy/crunchy pending your preference, just a squeeze of lemon juice is enough for them to go down a treat~Normally going to The Sheraton means a visit to Celestial Court for dim sum or Morton's for steaks and lamb chops, but this time it was for a night of oysters at their Oyster and Wine Bar~ Situated on the 18th floor, it is right at the end of the long space that also encompasses the Sky Lounge as well. The ambiance is more like that of a casual fin
Normally going to The Sheraton means a visit to Celestial Court for dim sum or Morton's for steaks and lamb chops, but this time it was for a night of oysters at their Oyster and Wine Bar~ Situated on the 18th floor, it is right at the end of the long space that also encompasses the Sky Lounge as well. The ambiance is more like that of a casual fine dining restaurant, exuding a relaxed nature where diners sit at white table clothed tables with the pleasant views of the Harbour as the backdrop.
Oysters are of course their specialty, but rather than listing all the different types they have on the main menu, diners are asked to go to the oyster counter where each of the available varieties are shucked and labelled to make it easier to choose. Oysters from France, USA, Canada, Korea and Japan were present, a total of 16 with one type of clam. Unfortunately my favourites of Fin de Claire and Gillardeau were not available, but that gave us the opportunity to try other varieties.
Both of us prefer smaller sized oysters which make for much easier eating than some of the monsters we saw that night. Needing to bite into a raw oyster several times is really not that appealing to me, unless cooked which is another story entirely.We had a total of 9 each with a mix of nationalities. The mild and creamy St. Michel and small, sweet Kumamoto were the highlights for me
Once we had finished with our briny mollusks, our appetisers started arriving.The crab cakes were separated into two portions, a hefty sized ball full of white crab meat pan-fried to golden. Paired with the tart sauce drizzled on top, this was quite good.
Appearance-wise the scallop carpaccio was more than pleasant. Sliced thicker than normal, the snow white scallops were topped with rocket leaves and salmon roe, all finished with a screw of black pepper. Unfortunately it looked much better than it tasted. It was not chilled enough and the scallops did not taste overly fresh, with an evident fishiness lingering in the mouth.
Their special of grilled aubergine was a generous serving scattered with chunks of sharp feta cheese. We were not particularly taken with the eggplant as it tasted a little odd and despite the grill marks, there was no hint of smokiness in the flavour.
Our main dish of African Mozambique prawns with risoni pasta was disappointing in both portion size and taste. A meager serving of three prawns in a tomato-based sauce with a couple of handfuls of pasta... The prawns were not the freshest with a slight mushy quality to the flesh and they had not been de-veined properly. The only saving grace was probably the risoni, at least it was al dente.
I really wanted chips that evening so we ordered that as a side along with white asparagus and hollandaise sauce. The chips were so good! You may think its nothing special, but it was fried at the perfect temperature where each fry was golden and crunchy~ The asparagus was decent, fleshy and juicy, but they lacked their natural flavour.
We had other plans for dessert so we did not order any here, but our meal ended with sticks of almond puff pastry. A little sticky, but what's not to love about puff pastry
Did I enjoy the Oyster wine & bar? I would not say it was extremely special as I am sure that I can have fresh oysters elsewhere that serve better quality hot dishes at the same time, but if you have never been, it does not hurt to try.
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