Gordon Grill Festive Lunch

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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.

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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.

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Our waiter brought out these cute little chairs for us to put our handbags.

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We came for the tasting menu option where food is served in small tasting portions (with the exception of the main course). But in December, the Big-on-small Lunch menu is replaced with a 3 or 4 course festive lunch menu, which cost $58++ and $68++ respectively. I will blog about the Big-on-small lunch menu soon.

The food was splendid, hearty and comforting. I could not fault anything!

Warm bread basket plain bread rolls, foccacia and rye bread.

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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.

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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.

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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!

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Jerusalem artichoke soup with smoked duck and peppery-honey croutons was smooth and possess sweet and nutty flavor.

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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.

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Australia Lamb Chops with stewed cocoa beans and Black Olive Jus. Meat was cooked perfectly medium rare and didn’t have a gamy taste.

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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.

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Round off the meal with a piping hot cup of Goodwood blend coffee, or choose from a selection of fine teas to accompany your dessert.

Mango ‘Pain d’epice’ with Grand Marnier-scented orange sorbet and pear rhubarb compote. Mango mousse layered with a French cake made from rye flour, honey and spices went well with the slightly alcoholic orange sorbet.

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Kaffir lime Crème brulee with lemon curd ice cream. A beautiful twist to the popular dessert, which we find refreshing.  Crème brulee is well burnt on the top, giving a nice crunch of burnt sugar.

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Granny Smith Apple Tart with caramelized nuts and vanilla ice cream was superb too!

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Gordon Grill is a quiet respite to escape from the crowds and enjoy a relaxing meal with loved ones. It’s also a lovely place for special occasions. This Christmas, I am pleasantly surprised to see that festive set lunch prices have not increased.

This year, Gordon Grill Festive Lunch menu is available daily from 1st December to 23rd December, 26th Dec to 31st Dec and 1st Jan 2014. It cost $58++ for 3 courses and $68++ for 4 courses (includes 2 starters). Please note that menu may change subjected to availability.

Appetizer Selection
Cold Angel Hair Pasta, Farm Caviar, Sakura Ebi, White Truffle Vinaigrette
Salmon Trout Confit, Aburgine puree, potatoes and smoked herb oil
Marinated King Crab, avocado, Granny Smith Jelly and Virgin Mary Sorbet
Roast Duck “Foie Gras” and parfait, Pear and Arugula financier
Slow-cooked organic egg, braised onion and cabonara foam
Hokkaido Scallops, Iberico Jabugo, asparagus and Morel Vinaigrette
Rich Mushroom Consomme, Pork tortellini and winter vegetables
Delightful lobster bisque perfumed with congnac

Main Course Selection
Roast Turkey, Chestnut ballotine, winter vegetables, Giblet Sauce
Braised Iberico Pork Shoulder, tomatoes, chorizo and olive sauce
US black Angus Beef fillet, braised short rib in rich borlelaise sauce
Australian Lamb Chops, stewed cocoa beans and natural jus
Fresh catch fillet, Mediterranean vegetables, fresh herb sauce
NZ venision loin, celeriac, marron glaze and poivrade sauce

Dessert Selection
Yuzu Cream Brulee with apple sorbet
Poached red wine Pear tart with Hazelnut Ice cream
Chocolate and Lemon Curd Parfait, wild berries and Nut meringue
White chocolate mousse, Kahlua Profiteroles and Latte Ice cream

Goodwood blend Coffee or Fine Tea selection

For folks who do not wish to overeat at buffets during the festive celebrations, do consider Gordon Grill’s festive lunch 🙂 Reservation strongly recommended.

Gordon Grill
22 Scotts Road
Goodwood Park Hotel
Singapore 228221
67301744
Website

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