Time­less duo

Epicure - - EPICURE NEWS -

Gor­don Grill, look­ing much more con­tem­po­rary than its 55-year-old his­tory sug­gests, re­vis­its the stal­wart Surf & Turf din­ing ex­pe­ri­ence for a lim­ited time.

The four-course menu be­gins with well-ex­e­cuted chilled lan­gous­tine and pro­sciutto and a hearty chicken con­sommé, fol­lowed by three op­tions each in the surf and turf cat­e­gories. Hokkaido scal­lops, fish of the day or Maine lob­ster are sim­ply grilled to show­case their fresh­ness. The choice gets harder be­tween Vic­to­ria Farm Aus­tralian lamb chops, free-range Ibérico pork col­lar and U.S. Snake River Farms Wagyu flat iron steak. The par­tic­u­lar cut of beef en­sures that it ar­rives ten­der, while the mild flavour of lamb will de­light even picky eaters. The lighter than ex­pected rasp­berry cheese­cake with a berry com­pote brings it all to a sat­is­fac­tory end. Till 14 Oc­to­ber, week­day lunch ($68) and daily din­ner ($88). Good­wood Park Ho­tel, 22 Scotts Road. Tel: 6730 1744

Gor­don Grill

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