Gordon Grill’s Surf and Turf promotion from 13 May to 30 June features premium Australian meat and Japanese seafood.

Step into Gordon Grill at Goodwood Park Hotel and you feel like you’ve stepped back in time. The steakhouse was established in 1963 and has retained its old-world charm throughout the years. If you come for their weekend roast lunch for instance, you’d get to savour meats such as slow-roasted U.S. prime beef rib eye on the wagon with Yorkshire pudding, carved and served tableside.

Japanese chilled king crab appetiser - Gordon Grill's Surf and Turf Menu 2019

Chilled Japanese king crab appetiser

From 13 May to 30 June, the kitchen switches it up a little by bringing back last year’s Surf and Turf menu (three-course lunch at $78 and four-course dinner at $98), available for lunch on weekdays and for dinner daily. This year, only premium Australian meat and Japanese seafood feature.

A four-course dinner starts with an appetiser of chilled Japanese king crab, Australian prosciutto, heirloom tomatoes and yuzu pineapple gazpacho. The fine balance of ingredients in this tightly woven construction ensures that each bite is light and refreshing. Next comes butterflied aka ebi or red shrimp, balanced gracefully atop a sous vide organic egg, spinach, daikon and seaweed broth—a warming dish that’s even better enjoyed on a rainy day.

Scallops and beef tenderloin appetiser - Gordon Grill Surf and Turf menu 2019

Scallops and beef tenderloin

For the main course, one chooses a dish each from ‘Surf’ and ‘Turf’. Under Surf, opt for Hokkaido scallop with parmesan herb gratin and white wine butter sauce; grilled tiger prawn with caper-kalamata salsa; or the hamachi fillet with red capsicum cream. For Turf, there’s the beef tenderloin with red wine jus; pork jowl with smoked pork sauce; or lamb chop with green peppercorn jus to choose from. Each is accompanied with a choice of either roasted potatoes or seaweed rice, with green asparagus and pearl onions.

We went for the Hokkaido scallop, a delightful morsel melding the sweetness of the scallop with the savouriness of the parmesan herb gratin. The juicy and well-seasoned beef tenderloin we had alongside was equally delicious, while a Mirabelle plum mousse genoise with chocolate ice cream and berry ragout made a suitably light ending to the meal.

For reservations, email gordon_grill@goodwoodparkhotel.com or call 6730 1744.

Goodwood Park Hotel, 22 Scotts Road. Tel: 6730 1744

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