Gordon Grill

Having heard so much about the complete overhaul of Gordon Grill, we found it strange that the restaurant did not have its own entrance—the reception is at the end of a small bar.

The Gordon Grill is a very pale restaurant—its choice of cream walls, wood panels, chairs and even the uniforms of the wait staff made for bland visual impact. However, service and attention to details remain—as soon as we were seated, tiny little chairs appeared for our bags! Our fellow diners were mature tourists, families with teenage children, and groups of friends.

Every item on the menu sounded scrumptious, and to make up our minds we relied on a very professional and experienced waiter’s recommendations. From our first bite of black truffle pasta with cream, we knew we were going to clean up every morsel of that dish and probably all the others. We wolfed down the soup trio: Rich lobster bisque, mushroom soup brimming with mushrooms, and rich chicken consommé. All of us had Gordon Grill’s specialty for mains—beef from the trolley. The 250-day aged grain-fed Australian strip loin was perfect; and the tenderloin was impressive.

Both of these were outdone, however, with the most expensive steak we’ve ever had, the Australian Wagyu strip loin.

We balanced our guilty meat feast with side dishes of sautéed Portobello mushrooms and sautéed spinach. Groaning with over-indulgence, we soldiered on with a combination of delicate coconut, strong espresso and mild classic vanilla crème brulee and the restaurant’s famed sherry trifle, which although packed with fresh fruit, was not moist enough.

Now full to bursting point, we rolled over to the small bar for a quick after dinner drink, but were soon jolted back to reality when we were presented with the bill.