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2012-03-12
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2 years ago I brought my running team here for a celebration dinner. Despite a really good meal and enjoyable evening, I never came back until tonight. I guess there are just too many options serving similar dishes in this town. Just within the Pemberton alone, there are Bonheur, Fusion, La Parole, each keeping the others on their toes.What I like about Twyst is the slight finesse over the others. The environment is slightly better than say, Bonheur, which is too dark, too noisy for me. The
What I like about Twyst is the slight finesse over the others. The environment is slightly better than say, Bonheur, which is too dark, too noisy for me. The dishes here are always just a touch more refined and delicate.
One caveat: I was really really hungry this evening, which could have amplified the good vibe!
Complimentary hors d'œuvre was served after we sat down: little squares of focaccia with salmon or parma on top. Tasty, not ground-breaking, but prevented me from fainting from hunger.
There are 2 dinner menus to choose from, a standard one and a deluxe one with a better steak or lobster as main course. Mom wanted to try the 10oz steak and the rest of us opted for the standard menu.Starters:
Crab meat au gratin - nice and meaty but not really worth the $60 extra.
Pan-fried foie gras and roasted quail - competent
Pan-seared scallop and crab meat spinach terrine - Dad complained the scallop was not seared, ie. too rare. I think it was fine.
Roasted thin cut short rib and poached egg with blue cheese salad - the short rib tasted of kalbi which was good but it was a bit chewy . The poached egg turned out to be quail egg which I usually liked but this one was first of all not poached but boiled, secondly, it didn't have a rich eggy taste. Overall, I'd give it a 7/10.
2nd course:Lobster bisque with cognac cappucino - delicious! Intense lobster taste with just enough cognac to give it a luxurious feel.
King prawn ravioli with basil beurre and lobster reduction - delicious too! But i'd have preferred to have chunks of prawn meat rather than the prawn mince in the ravioli; the prawn mince was reminiscent of Chinese dim sum which made it a bit odd.
Main:Chargrilled Angus rib eye - good but not great. Beef somewhat lacking in flavour, for me only but not for others.
Twyst Australian lamb duo - slowcooked tenderloin and grilled lamb chops, much better than the beef. The meat was tender and juicy and full of flavour. The best amongst all main courses ordered.
10oz Steak - Not bad, but not as tasty and intense as expected. Also a bit rough.
Seafood stew with capellini - Delicate dish of seafood (king prawn, scallop, oyster, sea bass and salmon with al dente capellini. Thumbs up.
Dessert:Dessert trio consisting of cheese cake, creme brulee, and chocolate parfait - all three were wonderful.
Poached pear - a beautiful tower of poached pear, custard, raspberries. The pear was poached in chardonnay which did not overwhelm the taste of the pear like in similar dishes where red wine was used.
Cheese platter - brie, blue cheese, cheddar. The cheese was good but paled by the side of the poached pear.
Service was attentive and no corkage was always an attraction.Post
