Whatshot
Gordon's cooked in Good Steakhouse Tradition
Gordon's cooked in Good Steakhouse Tradition
Contemplate fresh chicken and prawn combos served with chips and fresh vegetable side dishes accompanied by Gordon's trio of sauces; lemon butter, garlic butter and a hint of peri peri. Their Eisbein is cooked to mouth-watering perfection and the salads are crisp and tasty, enhanced by Gordon's secret salad dressings.
There is a selection of steaks, seafood and chicken dishes with some enticing combos. Our waiter described the specials so well were all salivating before he finished his list. Their prawns are a speciality and their prices are very competitive. Gordons is a no frills, wholesome steakhouse style restaurant that offers generous portions and good service.
Dot Vermeulen is the hostess with the mostess, welcoming her patrons as though they were her houseguests arriving for dinner. Chef Christy Ruthnam hails from Verulam and has been creating wholesome dishes for over thirty years, the last ten were at the Mount Edgecombe Country Club. Chef Christy is a long distance runner with a golf handicap of 6, he practices yoga four times a week.
My food is suitable for every palate.Christy tells The Bugle, At Gordon's I serve the best steakhouse menu and from the comments of our patrons I know they love my food. I love coming out and meeting people and finding out from them how they enjoyed, not just my dishes but also the venue. If you are looking for something special, Christy will go out of his way to make it for you.
Gordon's also offers a long relaxed bar with two pool tables, tall cool draughts, great music and a smoker's corner. Totally separate from the restaurant, giving Gordon's almost a split personality. Pop in for a quick sundowner any night, seven days a week, or book a table for an informal steakhouse dinner. The restaurant is open from 11:30am to 10pm and the Bar stays open till late. Their value for money steakhouse menu items are available as take aways. Call them on 031 561 2739 for more information.