07 Oct 2014
See the full review with pictures here:
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!