I have always wanted to try Gunther’s and was glad I did. I had the Chef’s seasonal 4 course lunch menu. I had 2 appetisers; signature cold angel hair pasta with truffle and caviar, gratinated onion. For mains I had the grilled half Maine lobster followed by the earl grey almond powder dessert.

I highly recommend the cold angel hair pasta with truffle and caviar. The cold pasta was light and refreshing, truffle oil strong, and the caviar added a nice balance to the flavour profile. Although there was an additional $25 for this, it was well worth it.

The grilled Maine lobster was also very fresh and tasty, and the lobster meat was firm and sweet. The crispy thin strips of potatoes was also a nice touch to added a different textures to the dish.

For dessert I ordered an earl grey pudding, which had a lovely distinct flavour of earl grey without it being overpowering. As I got to the bottom of the pudding there was a surprise find of salted caramel !

Overall I had a very nice lunch. Must tries are the cold angel pasta and the grilled lobster !

I had the chef’s recommendation of braised beef cheek which was tender and flavourful. I also had the crepe’s Suzette which was excellent. I could taste the bitter orange with a strong hint of alcohol. A nice end to the lunch !

Generous portion. Steak was very well seasoned. Had a smoky flavour with nice char from the grill. Definitely recommend the flat iron steak !

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