When it comes to having steak, there are several steakhouses or restaurants that came to our mind. But do you know that there is a steakhouse located in Goodwood Park Hotel? The restaurant that is established in 1963 has recently launched a new ‘Surf & Turf’ menu for diners experience the best of the both worlds! Available for a limited period from now to 30 June 2019 during lunch on weekdays and dinner all week, you can enjoy premium cuts of Australian meat served along with Japanese seafood. Oh yes, you really don’t want to miss this!
I know I am going to be judged when I say this. But more than half the time, I feel that a restaurant that makes good bread tend to serve good food!! Yes, the complimentary bread at Gordon Grill is superb. The bread is so soft that I swear it springs back when you press your finger into it and they smell really good too! But try not to have too many a serving as you would not want to miss the highlights of the meal.
One of the choice for appetiser is the Chilled Japanese King Crab, Australian Crispy Prosciutto, Heirloom Tomatoes and Yuzu Pineapple Gazpacho. King crab legs are steamed whole before it is deshelled and tossed with housemade mayonnaise to retain its natural sweetness. With other components such as the crispy Prosciutto crisp, poached fresh heirloom cherry tomatoes from France and the yuzu pineapple gazpacho added different depth of flavours to the dish to whet your appetite for the feast ahead.
For those with the love for egg and daikon, you can try the Sous Vide Organic Egg, Red Prawn, Spinach, Daikon and Seaweed Broth. This Japanese- inspired soup is made with chicken bones, leek, onion, ginger, and garlic that are cooked for 4 to 5 hours before adding the seaweed during the last 20 to 30 mins and lastly bonito flakes are stirred in before it is served. Hence, while the broth is light, one can taste the natural sweetness of the ingredients used.
There are several choices available for Japanese ‘Surf’ which include Hamachi Fillet with Red Capsicum Cream, Grilled Tiger Prawn with Caper-Kalamata Salsa and the Hokkaido Scallop with Parmesan Herb Gratin and a White Wine-Butter Sauce. But among them, my favourite was the Hokkaido Scallop as I like it that the scallop is really fresh and the Gratin paired with the White wine butter sauce was really flavoursome.
Besides Beef Tenderloin with Red Wine Jus, diners can choose from Pork Jowl with smoked Pork Sauce or Lamb Chop served with Green Peppercorn Jus for the The Australian ‘Turf’. While the pork jowl was tender and moist,the beef tenderloin was succulent, the Lamb Chop was the hot favourite of the night. Seasoned with salt and pepper, the lamb chop was grilled to medium doneness and the Green peppercorn jus added a hint of spiciness to the dish while cutting away the gaminess.
Ending the night on a sweet note, we had Mirabelle Plum Mousse Génoise served with Chocolate Ice Cream and Berry Ragout. As you cut the Mirabelle Plum Mousse Génoise, a layer of mirabelle plum purée encased within mirabelle plum mousse is revealed under the Italian sponge cake base.
‘Surf & Turf’ at Gordon Grill (13 May to 30 June 2019)
3-Course Set Lunch at $78++ per person, available from Mondays to Fridays
• Appetiser or Soup; Main Course; Dessert
4-Course Set Dinner at $98++ per person, available from Mondays to Sundays
• Appetiser; Soup; Main Course; Dessert