Daily: 12:00 - 14:30
Daily: 19:00 - 22:30
Located at Goodwood Park Hotel, Gordon Grill is a fine dining restaurant that serves Western cuisine. Guests can have the visual experience of Gordon Grill's distinctive meat trolley service, which serves the restaurant 's specialty beef steak.
See the full review with pictures here: http://pickledpeas.wordpress.com/2014/10/07/lunch-at-gordon-grill-goodwood-park-hotel/ How the lunch menu here works is this: for each section of the menu, you essentially order a sampler platter. Like for the soup section, you get to choose 3 cups of soup of different flavours, and in the appetizer section, you get to choose 3 different appetizers. All of them are small, so you get to try nearly everything without being too full. The entree section comes singly of course. The chilled angel hair pasta with caviar is amazing, but requires good sourcing of course so not really quite replicable in the home kitchen. I got the poached langoustine which comes with a sweet citrusy dressing. Very delicate textured and always makes me feel like I should have chosen 3 langoustines haha. The seared hokkaido scallop draped with pancetta is amazing. For the soup samplers, I had the mushroom cappuccino soup which is really thick and smooth (not quite the grainy sort) with slivers of truffle in it. The French onion soup is good although I think they could have put a little more cheese on the baguette floating on top. The lobster bisque has a strong sherry flavour. I liked this but would have preferred it with more cream (i.e. american style, not the singaporean 'hay mee' style lobster bisque) SL had the quail confit with foie gras which she liked a lot, but said there was too much foie gras haha! They served the quail with two slices of foie gras, and by 'slices' I really mean 'slabs'. Is there such a thing as too much foie gras? Apparently there is, and you can achieve that happy nirvana at Gordon Grill. I had the steak. Well done (pooh to all you puritans out there, I like my steak brown.) It was still juicy, but of course not as much as if they had served it rare. I liked it a lot! Especially the potato puree and caramelized carrots/parsnips it came with. The one dessert I liked out of everything was the "profiterole" with kahlua ice cream - doesn't look like a profiterole in any way but so good. It turns out the chocolatiest dessert wins again! Kahlua ice cream is amazing, and you can get it from the daily scoop. It's so much more complex than regular coffee ice cream once you put that alcohol in it. You can also sort of approximate it by adding kahlua to vanilla affogato style. Clearly if one wants to go for the Gordon Grill lunch one should arrive with an empty stomach!
Gordon's grill is an institution and is a must visit for everyone who lives in Singapore
Menu: Nothing spectular, the menu was a little uninspired. Perfect Steaks but nothing else to shout about
Ambiance: Great, refined and not obtrusive
Service: Elegant and fast
Amazing! This is what I would summarize my very first brunch at Gordon Grill. I felt very welcome the moment I stepped in. The restaurant manager took the effort to explain the menu and offerrf recommendations. Not many restaurant managers took the effort to do so.
I had Hokkaido scallops with mushrooms, Iberico Jabugo and morel jus. The sear was good and perfectly cooked. It was transparent in the middle, giving a very good texture and maintaining the natural sweetness of the scallops. The flavourful iberico ham just works so well with the scallops. The mushroom and morel jus addrf a woody taste to the already delicious dish, what a perfect way excite your palate.
The 2nd dish was Lobster bisque scented with Napoleon brandy. The texture of the soup is very well executed in my opinion, neither too thick nor thin. The natural flavour of the lobster just makes you wanting for more and more. It comes with lobster bits to add some crunch to the smoothness of the soup.
3rd dish is Mixed grill of lamb chop, pork, jumbo quail and country bacon. Nothing phenomenal about the pork, bacon and quail. But the lamb chop is cooked perfectly to my request, medium rare. Brown on the outside, pink on the inside and well seasoned. I wish i could exchange the rest for another lamb chop.
I ended with Gordon Grill signature dessert, Sherry trifle. The taste was well balanced and texture was good with the well use of bread and nuts. There was another sweet item on the top which added some sweetness that paired well with the sherry.
The quantity was good, quality was better obviously. I am looking forward to the next visit. The beef main course looks too good to be missed. Enjoy guys.