For pictures and full review, pls visit:http://madamechewy.com/2013/11/28/gordon-grill-festive-lunch/
For my review of Big-on-Small set lunch:http://madamechewy.com/2014/03/26/gordon-grill-big-on-small-lunch/Check out my blog post as there is a word limit on hungrygowhere
Last Christmas, W M and I celebrated with a fine dining festive set lunch at Gordon Grill located in the iconic Goodwood Park hotel. At the bottom of this post, I’ll be sharing the prices and menu for Christmas 2013, which is similar to the dishes served in 2012.
Opened in 1963, Gordon Grill has established a reputation for serving excellent steaks and great service. The décor is simple, yet classy with perfectly ironed crisp white table linens and warm lighting. Service is formal; well-mannered staff dressed smartly provide butler-style service, catering to each diner’s discerning needs with personalized attention.
The food was splendid, hearty and comforting. I could not fault anything!
Warm bread basket plain bread rolls, foccacia and rye bread.Hokkaido scallops with Jamon Iberico, green asparagus and Black Truffle jus
. The scallops were thick and juicy while the cured ham has a unique taste, partly created by the aroma of sweet acorns that the pigs feed on. For the uninitiated, Jamon Iberico is produced mostly in Spain, from black Iberian pigs that graze under Encina oak trees. The sweet acorns give the pigs’ fat a rich, cream, melt-in-your-mouth texture. The meat undergoes salt curing and 3 years of aging, giving rise to a taste which lingers in the mouth, just like fine wine.Duo of Duck Foie Gras: roasted and parfait, with caramelized Granny Smith and Raspberry ice
. I am not a fan of foie gras so I didn’t try this. W loved it very much though.Cold Angel Hair Pasta with Sakura ebi, King Crab and White Truffle Vinaigrette
. Pasta infused with truffle oil is always a winner! Topped with succulent crab meat, caviar and crunchy sakura ebi, this appetizer is delicacy!Jerusalem artichoke soup with smoked duck and peppery-honey croutons
was smooth and possess sweet and nutty flavor.Mushroom consommé with egg confit and winter vegetables
. You have to mix it well before eating this; the egg tones down the intense flavor of the rich broth.Australia Lamb Chops with stewed cocoa beans and Black Olive Jus
. Meat was cooked perfectly medium rare and didn’t have a gamy taste.US Black Angus beef filet with braised cheek in Bordelaise sauce and Yukon mash
. Steak was juicy, well-seasoned and full-flavored while the mash potatoes was addictive, so we were glad that the portion was generous. This was M’s main, but W and I kept helping ourselves to her mash potatoes, haha! Yukon Gold potatoes have rich buttery flavor and a moist creamy texture, which makes exceptionally good mash potatoes.