Some friends had said that the steaks at Cap'n Gregg's were better than Hemingway's beef tenderloin. I said OK, I'll give them a try. So, this weekend, while in Sabang working on my Rescue Diving certification, I tried their steak. I had the 250g Australian porter house. The critique follows:
1) It's not a porterhouse cut. Porterhouse includes at least a part of the t-bone and the tenderloin. This had neither, as far as I could tell.
2) The steak had that 'seasoned' flavor that you get in cheap steakhouses. The seasoning is usually used to cover up the taste of the meat tenderizer they've used on the cheap cut of meat they sell.
3) The consistency was of tenderized steak...much like a Western Sizzler or Ponderosa in the States used to be.
4) The salad bar was OK, but minimal.
Ok 250 grams of meat plus salad bar for 500p ($11.50) isnt so expensive....but it isn't as good as Hemingway's.
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