This May, Gordon Grill presents their 'Surf & Turf' menu with a focus on premium cuts of Australian meats and Japanese seafood, as diners get to experience the best offerings of both worlds. Available for a limited period from 13 May to 30 June 2019 for lunch on weekdays and dinner all week, diners get to enjoy a 3-course Set Lunch at $78 per person, and 4-course Set Dinner at $98 per person.
Chilled Japanese King Crab 4/5
Begin the evening with a light appetiser from Gordon Grill which presents a refreshing combination of chilled Japanese King Crab, with heirloom tomatoes, Australian crispy prosciutto and yuzu pineapple gazpacho. The shredded kind crab meat has a subtle sweetness and complemented well with the yuzu pineapple gazpacho which added hints of sweet and tanginess to the dish as well.
Red Prawn Soup 4.5/5
Next comes the Japanese-inspired soup which features a tender, juicy Red Prawn sitting atop daikon in an umami seaweed broth with spinach and sous vide organic egg. The red prawn from Japan is butterflied and lightly seasoned before being grilled briefly under the salamander to achieve that soft, plump consistency. While the daikon contributes a subtle sweetness to the dish, as it was simmered in chicken broth till tender. Sous vide at 62ºC for 90 minutes, break into the egg for the golden yolk goodness to mix into the broth for a more creamy mouthfeel. But what impressed us was the seaweed broth which was brewed using chicken bones, leek, onion, ginger, and garlic for hours before adding kombu into it.
Hokkaido Scallop 4.2/5, Beef Tenderloin 4.2/5
Moving on the main course, diners are offered a variety of meat and seafood combinations to choose from, served with a side of either roasted potatoes or seaweed rice, together with green asparagus and pearl onion.
Diners get to choose among 3 options from the 'Surf' menu, which include a luxurious, buttery Hamachi Fillet with red capsicum cream, Grilled Tiger Prawn with caper-kalamata salsa and the Hokkaido Scallop with parmesan herb gratin and white wine butter sauce. I went for the Hokkaido Scallop option from the 'Surf' menu. The pan-seared scallop is lightly seasoned, oven baked with gratin in a large palm-sized shell. It boasts juicy plumpness, while the addition of herb gratin and white wine butter sauce added an umami flavour to the fresh scallop to elevate its flavours.
The 'Turf' menu delights even the most discerning of diners with a choice of the Beef Tenderloin with red wine jus, Pork Jowl with smoked pork sauce and Lamp Chop served with green peppercorn jus. I opted for the Beef Tenderloin which features a tender cut with a slightly charred crust and juicy centre and lightly seasoned with just salt and pepper to bring out its natural flavours. It comes with red wine jus to add depth to the flavours and complete the fantastic steak experience.
Mirabelle Plum Mousse Gennoise 4/5
Lastly, end the meal on a high note with the Mirabelle Plum Mousse Gennoise served with chocolate ice cream and berry ragout. Mirabelle plum jelly, made with mirabelle plum puree, is encased within mirabelle plum mousse, set on a base of genoise, an Italian sponge cake. The highlight would be the smooth, creamy chocolate ice cream with bits of crunchy chocolate embedded within. The bittersweetness marries the tanginess from the plum mousse and berry ragout well.
Surf & Turf’ at Gordon Grill (13 May to 30 June 2019)
• 3-Course Set Lunch (Appetiser or Soup; Main Course; Dessert) at $78++ per person
• 4-Course Set Dinner (Appetiser; Soup; Main Course; Dessert) at $98++ per person
Served with Goodwood blended coffee or fine tea selection
Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.
Goodwood Park Hotel
22 Scotts Road
Tel: +65 67301744
Nearest MRT: Orchard (NS Line)
Daily: 12pm - 230pm, 7pm - 1030pm
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road to destination. Journey time about 12 minutes. [Map]