Keystone Restaurant offers what they term 'progressive' modern European, bringing together cutting edge culinary techniques like sous-vide cooking, spherification, and dehydration, with fresh seasonal produce from Australia, Europe, and the region. The end results are surprising, refreshing, often fascinating, and always, always delicious.
The stone-based theme is carried subtly through the meal, from the black rock-like focaccia buns that were excellent, to the black stone slabs that most of the dishes are served on. Don’t be distracted by the cutlery though, because the food definitely rocks. The Les Landes foie gras was a fascinating interpretation of the ubiquitous entrée, with pan-seared foie gras served in a dashi broth, paired with the more traditional foie gras mit-cuit with a touch of yuzu concentrate and seaweed. It was a fascinating combination of flavours and textures, and set the tone for a meal that proved both thought-provoking and palate-tingling. (May 2012)