Oyster Bar – No Pearls in this Oyster

23 03 2011

Day 1 of Restaurant Week. It should have been awesome, with the supposed incentive of dining more cheaply at selected restaurants offering a prix fixe menu. Yet, our luncheon at Oyster Bar proved to be awfully disappointing.

Oyster Bar is a “European fine-dining Seafood Bar” or so they claim. While I do not discount its status as a European Seafood Bar, I found the service and food to have fallen short of fine-dining standards. Overlooking Marina Bay Sands, I guess it caters more as a bar than a restaurant for the post-dinner crowd, where I believe the night ambience would be a whole lot more romantic.

Weekday set lunches here normally costs $44++, which is way overpriced if you ask me given what’s available on the set menu. For Restaurant Week, a 3-Course set lunch is priced at a slight discount at $40++.

We started off our meal with a Pair of Freshly Shucked Oysters each, paired with a homemade Champagne Vinaigrette with fresh raspberries. No doubt the oysters were fresh but it was much too briny for me because I love to be able to taste the subtle sweetness of fresh oysters without my tongue shriveling up like a snail exposed to salt. Anyway, for affordable oysters, I’d still have to give my vote to Greenwood Fish Market where freshly shucked oysters go at $1 a pop on Tuesdays (with any main course ordered).

For mains, the Baked Snapper Fillet was appalling. Not sure if they were trying to infuse a Mediterranean style but it failed, not to mention the snapper was way overcooked.

The Slowed-cooked Duck Thigh nestled on Truffled Mash Potatoes & Orange Confit accompanied by Brie Baked Oysters fared slightly better, but I would still consider it below par, given the few other Confit de Canards I have tried in Singapore. My main grouse was that it was rather soggy (hence not crisp) and extremely salty, though eating it with mash did help to tone down the saltiness…somewhat. As for the Brie baked oysters, I would say that the there wasn’t much symphony, with the flavours of brie and oyster each wanting to stand out on its own.

For desserts, the Lemon Tart whilst generous in portion, was cringingly sour and the pastry lacked butteriness and flakiness.

Likewise, the Raspberry Creme Brulee didn’t pass muster. The consistency was far too dense and eggy instead of light and airy.

Food wasn’t the only concern today. Despite having only 4 other customers who I saw in the entire restaurant, my glass was left unfilled for the longest time. Furthermore I found the high bar chairs of Oyster Bar to be rather uncomfortable for a meal.

Bon Appetit!

OYSTER BAR

70 COLLYER QUAY, #01-01 CUSTOMS HOUSE

TEL: +65 6534 5534

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