After an extensive transformation, The Keystone Group’s Gazebo at Pott’s Point has reopened.
Head chef Jason Dean, formally of Gastro Park, has put together a dining menu with contemporary dishes and plates to share.
A Spiced Negroni with Four Pillars Gin ($18) made for a superb aperitif in preparation for a fantastic meal to come.
Carrot & beetroot crisps – Chantilly goats curd, balsamic $6
Ultra crispy crackers packed full of concentrated beetroot and carrot flavour. All together sweet and earthy. The dotting’s of goats curd added a creamy respite to the vibrant appetiser.
Charred beef tartare – shiitake emulsion, roasted kale, peppered radish $18
If you’re a return reader you know that I have a bit of an obsession with tartare. If not I’ll make it simple for you. I’M OBSESSED WITH TARTARE. Now that everyone’s up to speed you can appreciate how much I enjoyed this delectable starter. The beef was fresh and tender, flavoured with a rich shitake emulsion that scaled the meaty flavour up, while the peppery radish added a clean balance.
Tiger prawns – green chilli mayo, coconut, daikon $21
A lovely entree, the prawns were large and juicy, keeping their bite. The green chilli salsa was hot and creamy and dipping the prawn into it and then into the coconut powder reminded me of a de-constructed prawn green curry. Really good.
Cucumber cured kingfish – smoked oyster dressing, apple, lime $19
Fresh slices of kingfish sashimi were bathed in a smokey oyster cream, then topped with crunchy sticks of fresh tart apple. So good we finished our plate and the others tables.(#Gluttons)
Duck breast – beetroot, smoked almond, salted honeycomb $28
Check out this pretty pink breasts! Duck breasts of course of! Cooked sous vide to keep the meat succulent and tender then given a quick grill to crisp up the skin. The savoury meat was paired with some house made salted caramel honeycomb and roasted beetroot wedges. Divine!
Glazed Pork – carrot, coriander, sweet and sour turnips $27
The words “Get some pork on your fork” couldn’t have been more appropriate for this dish, with the pieces cooked in a sticky sweet glaze that matched perfectly with the quaint roasted carrots and crunchy crackling pieces.
Pineapple – coconut, tarragon, balsamic blueberries $14
A really nice little palate cleanser. The glazed pineapple pieces had a fierce fruity flavour and fragrance, permeating throughout the dish. Mixing with the coconut which was reminiscent of a mouthful of a good Piña Colada.
Chocolate – cookie dough parfait, raspberry, yoghurt caramel $15
Yes, you read that correctly. Cookie dough parfait! Silky and smooth with a rich flavour. I particularly liked the choc-raspberry combo on the plate. Not to mention the crunchy honey comb pieces that were to die for.
Overall, a fun and entertaining venue with an intimate bar, fantastic food and lively entertainment.
2 Elizabeth Bay Rd
Elizabeth Bay, NSW 2011
2 Hungry Guys dined as a guest of Gazebo