Grand finale at Gordon Grill

SINGAPORE - Gordon Grill brings its 50th anniversary celebrations to a close with lunch and dinner menus by executive chef Gan Swee Lai and his team showcasing both traditional and contemporary cuisine.

For a three- or four-course lunch, choose from dishes such as Scottish salmon confit with pickled radish, sea vegetables and horseradish snow; slow-cooked organic egg with mushroom ketchup and country bacon; and signature sherry trifle. For dinner, a seven-course degustation includes highlights such as toro tataki with marinated king crab, avocado and tomato dressing; Australian wagyu beef Rossini with Perigueux sauce; and apple tarte tatin with caramelised almonds and lemon curd ice cream.Where: Goodwood Park Hotel, 22 Scotts RoadMRT: OrchardWhen: July 30Price: Lunch: $50++ a person for three courses, $60++ for four courses; dinner: $188++ a person for seven courses, including a glass of wine and a flute of champagneTel: 6730-1744Info:

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