Gray Whale Restaurant has a wide range of dishes, covering multiple levels of ingredients, such as the main dish steak has Australian Wagyu M1-M8 grade selection, no matter what grade of Western food diners want to taste, here can be satisfied.
When the restaurant first opened, it attracted a lot of attention with its "Wellington steak". Known as the "hardest steak" to make, the authentic Wellington steak consists of three layers: filet mignon, mushroom sauce and puff pastry: the steak is pink in color, the mushroom sauce is dry and rich, the outer puff pastry is crispy and complete, and most importantly, the three ingredients need to be tightly connected without gaps. Although Gray Whale makes Wellington steak the restaurant's staple, the actual production is not very good. The steak is too done, the puff pastry is loose, and the gap between the ingredients is wide, so it is recommended that early tasters should lower their expectations first. As the outer puff pastry needs to be made in advance, a reservation for Wellington steak must be made at least one day in advance.
The Australian M3 Wagyu T-bone is made from beef tenderloin, which has a richer tenderness on the bone edge than ordinary rib-eye steak, and the house-made garlic vanilla juice and Tibetan mustard sauce are also improved to cater to the taste of Wuhan. The freshness of Giraldo oysters is good, and in many food articles, French Girardo oysters are known as "noble seafood", although the real price is far from being so exaggerated, but Girardo oysters are indeed a favorite meal for many gourmets. The Gray Whale's Girardo oyster meat is plump and tender, and you can feel the rich smell of sea water before sucking it, and the faint sweet aroma is also worth savoring. Overall, most of the dishes are maintained at a level of flawlessness, and although they are not eye-catching, they are not out of order.
The gray whale is mainly gray and black, and there is a clear glass lampshade hanging above each table, and the dining area is neat and bright. The service staff is smiling and polite, and will introduce simple dishes when ordering, but there is a shortage of manpower, and the speed of serving and removing dishes will be significantly reduced during peak hours.
