We thought we missed out on the Restaurant Week promotion this summer until we realized a few restaurants were extending their special menu til the end of September. But instead of using this opportunity to try something new like we did before, we opted to go back to somewhere we have tried and like this time around.
We have had mixed experience regarding Restaurant Week promotion, where a number of restaurants around town offer special lunch and dinner set menus to customers at a discount, often as a way to entice people to check out places that they have never been, or one that they always wanted to go but never got around to. But I was sold the moment I saw the menu offered at Gough’s on Gough, which featured some of their signature dishes with attractive choices in each of the appetizer, main and dessert courses. And glad we had a few friends who joined us this time on a random Thursday when the restaurant had a table available for such a big group of us.
With my
last visit only a few months ago, I ended up having a similar menu this time – not that I really mind since my last meal there was outstanding. After the bite-sized beef tartare and slices of sour dough bread served with Jersey butter, I started with the lobster salad, with claws of Cornish lobster served salad greens, curry-mango dressing and bits of coconuts. It was refreshing and appetising with that hint of curry flavor in the sauce.
When Beef Wellington was offered as one of the main course choices, it became a no-brainer really since I thought the restaurant serves one of the best in town. And it was right on par of my expectation when it arrived in sharing portion for 2 people. The pastry was perfectly done, fluffy with a slightly crispy crust, and in between the perfectly cooked beef tenderloin and the puff pastry crust was this layer of sautéed mushrooms bringing some extra earthy flavor and texture. The gravy made of the meat jus worked well with the Beef Wellington, but they also offered another serving of gravy, this one mixed with black truffles, for an even richer flavor. On the side was some fries (okay, potato chips just to stick with the British saying), string beans and carrots as side. The carrots, cut in long strips, were extra sweet and I love them.
We went for a full-bodied Shiraz from my favorite "new world" wine region of Stellenbosch on their wine list - big, fruity with ripe berries flavor, a hint of pepper (not as distinct as those from Australia) with a good grip of tannin at the end, and worked well with our meat dishes.
My dessert was something new that I didn’t try before. The warm pineapple cake, baked upside down and served with generous dollop of Cornish clotted cream and bits of fresh pineapples on the side, was comforting. I love pineapple so this suited me well. And the one CYY ordered was delicious too – it was a simple lemon mascarpone mousse served in a glass, with brown sugar crumble and bitter lemon sorbet. I love that tangy lemon flavor.
We were thankful for the time we got to spend with some friends for a casual night out over such delicious treats.
When? September 27 2018
Where? Gough's on Gough, 15 Gough Street, Central, Hong Kong
Menu Highlights? Fillet of Beef Wellington with French Fries and Seasonal Vegetables
Drinks? 2014 Stellenrust Peppergrinder's Shiraz, Stellenbosch, South Africa
Web:
goughsongough.com
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