Suffolk House October 2013 Menu by Chef Gordon Robertson!!! (Part 2)
….Continue from Part 1
Below are the 4 choices of the Main Course:
Salmon and Scallop, Caviar, Cucumber, Wasabi Beurre Blanc
Duck Breast, Watercress Pesto, Red Cabbage Marmalade, Pommes Puree
Honestly, the four dishes above are up to standard, no matter in taste or in the quality of the ingredients. I am so glad to have this chance to try them all. The outlook of the food are really awesome! They taste exactly as delicious as they look. All I can conclude is that the chef truly is an artistic and detail-oriented person, in order to create such wonderful cuisine for tonight.
The Strawberry Soup is similar to nothing that I had tried before. It is to be taken together with the egg tart.
The Banana Ice Cream alone is very unique and tastes yummy. From my point of view, the Chocolate Creameuse is so creamy and intensely rich in chocolate. I find myself totally indulge in it. However, it would be better if the white chocolate on top is less sweet in taste.
Coffee Or Tea
You can choose from these two.
As a coffee lover, of course I prefer coffee over tea. When the waitress serves these drinks, that means that the fine dining is going to end soon.
This fantastic butter fudge is so amazing when it is taken together with coffee. Now you see it, now you don’t! haha… believe it or not, it melts in my mouth within seconds! It reminds me of something that I eat during my childhood time, but unfortunately I just can’t recall what it is.
Born in Scotland, he was bitten very early by the ‘travel bug’ starting in Nigeria, Africa where his father was working. From there, he went to Kuwait, and then to Hong Kong where he spent his formative years at high school.
His professional career began with training in Switzerland at the acclaimed Les Roches before working in kitchens from Milan, Brussels and Paris to Puerto Rico and St Barts in the Caribbean. He returned to his ‘homeland’ Hong Kong in 1996 for the lead up to its repatriation with China where his skills were honed in pastry and multi site management including the famous French maison, Fauchon.
Despite later settling in London, England, it was not long before he was off to Beirut, Lebanon where he helped establish the now respected Casper & Gambini Group, which now has busy outlets throughout the Middle East.
After working for a few years back in London for the most respected contract catering companies such as Allison Price, Chester Boyd, Compass and Sodexho, Gordon took on the responsibility of Head Chef at the Royal Albert Hall where he oversaw the 3 restaurants, 17 bars, 160 private boxes, 12 function rooms and organised the banqueting for up to 2300 people.
Gordon left his post at The Admirable Crichton, the world’s best event and party caterer, working in the British Palaces, many heritage sites in England, as well as overseas jobs in St Tropez, Venice, Athens, Davos, Canada and Rio to lead the team at Suffolk House bringing with him a wealth of international experience as well as his own eclectic interpretation of classic cuisine. He is looking forward to offering a modern British themed menu as well as developing for corporate and wedding functions to make Suffolk House a culinary destination.
Today is the birthday of the lady staff who works quite some years with the restaurant. Everyone wishes her “Happy Birthday!” I appreciate her responsible and diligence in doing her duty while she can just take leave today and enjoy her birthday with her family.
***RM55 for the entire series of exquisite cuisine is really worthwhile. The ambience of the restaurant and the essence of the experienced chef are the combination that you can’t find anywhere else in Penang. What are you waiting for? Don’t hesitate anymore, bring your love one and family to this lovely place to enjoy your fine dining. ^_^
Suffolk House Restaurant
Lunch: 12:00 pm-2:30 pm
HIgh Tea: 2:30 pm-6:00 pm
Dinner: 7:00 pm-10:30 pm
250, Jalan Air Itam,