Restaurant Gordon Ramsay

Restaurant Gordon Ramsay
  • Contact: 68 Royal Hospital Road, London, SW3 4HP
  • Tel: 0207-352-4441
  • Opening hours:
    Tuesday to Saturday
    Lunch 12pm-2:15pm
    Dinner 6:30pm-9:45pm

Menu:

Starters

Ravioli
(lobster, langoustine, salmon, sorrel)
Scallops from the Isle of Skye
(Ajo Blanco, Verjus, olive oil)
Native
(pumpkin, citrus, shiso)
Roast veal sweetbread
(Jerusalem artichoke, pickled walnut, pommery mustard)
Pressed foie gras
(quince, walnut, smoked duck)

Main Courses

Cornish turbot
(celeriac, hazelnut, jus gras)
John Dory
(carrot, fennel, cockles, vadouvan)
Guinea fowl blanquette
(wild mushroom, alliums, thyme)
Cumbrian Blue Grey
(leek, pickles, black garlic)
Roast pigeon
(beetroot, pickled blackberries, buckwheat)

Lunch Menu

Cured Sea trout
(carrot, fennel, smoked creme fraiche, oxalis)
Organic Spelt
(girolles, black garlic, smoked Montgomery cheddar)
Cote de Porc
(pickled walnuts, turnips, Pommery mustard)
Cornish Cod
(brassicas, finger lime, seaweed beurre blanc)
Walnut Whip
(brown butter, pear, Pedro Ximez)
Custard tart
(clementine, fennel pollen, grapefruit)

Menu Prestige

Pressed foie gras
(quince, walnut, smoked duck)
Ravioli
(lobster, langoustine, salmon, sorrel)
Cornish turbot
(celeriac, hazelnut, jus gras)
Cumbrian Blue Grey
(leek, pickles, black garlic)
Roast pigeon
(beetroot, pickled blackberries, buckwheat)
Selection of cheeses from the trolley
(supplement)
Soup
(pineapple, coconut, kaffir lime)
Sorbet
(champagne, grape, rose)
Grand Cru 75% chocolate
(coffee, madeira, cocoa nibs)

Seasonal Inspiration Menu

Deviled Cornish crab
(Granny smith apple, oxalis, dill)
Roast veal sweetbread
(Jerusalem artichoke, pickled walnut, pommery mustard)
Smoked eel
(white onion, Oscietra caviar, watercress)
Fallow deer
(pumpkin, sprouts, pontack, smoked bone marrow)
Vacherin mont d'or
(dill, pickles, mustard, white truffle)
Sorbet
(sorrel, mascarpone)
Walnut whip
(brown butter, pear, Pedro Ximez)

Vegetarian Menu

Heirloom carrot
(fennel, Sauternes, saffron)
Charred Brassicas
(finger lime, vadouvan)
Hen's egg
(celeriac, hazelnut, vin jaune)
Organic Spelt
(girolles, rocket, black garlick)

Desserts

Clementine parfait
(marigold, hazelnut, oxalis)
Mont Blanc
(smoked chestnut, buckwheat, buttermilk)
Caramelised apple Tarte Tatin
(Tahitian vanilla ice cream - for two, please order in advance)
Banoffee Souffle
(salted caramel ice cream)
Grand Cru 75% chocolate
(coffee, madeira, cocoa nibs)

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