|Amuse bouche of chilled tomato, radish, |
fresh ricotta, and cucumber
Upon entering, the space was simple yet elegant, and far more bright and airy than his other restaurant, Gordon Ramsay at Claridge's, which we had dined at on our last visit to London. We were easily the youngest diners in the restaurant that particular lunch hour, but we were happy to be seated off to the side with no potential arms deals occurring around us…. No, not kidding you, as our previous experience at the Claridges location kept us entertained all evening as we overheard the conversation on the table behind us, which sounded like an arms deal. Other friends we know have had a similar experience at the Royal Hospital Road location. We opted for the tasting menu, and I started the meal with what was quickly becoming my new vice, a glass of vintage champagne, in this particular case, Charles Heidsieck.
|Pressed foie gras, smoked and confit duck with |
peaches, pickled girolles, beetroot,
peach gelee, walnuts, smoked duck, and
little tiny mushrooms
|Ravioli of lobster, langoustine and salmon |
poached in a light bisque
Isle of Gigha halibut with Atlantic King crab,cauliflower couscous, finger lime and ras el hanout
infused broth (Morrocan spices)
Next was the ravioli of lobster, langoustine and salmon poached in a light bisque with a lemongrass and chervil veloute. The veloute was very creamy, yet light, the ravioli was plump, filled with soft and juicy lobster, complemented by a slightly sweet sauce that seemed to be holding back the veloute.
Suckling Pig of crispy belly,roasted loin, spiced shoulder sausage, chou farci,
with crushed potatoes and spring onions
The roasted pigeon from Bresse with grilled polenta, smoked ventreche (smoked pork belly – similar to pancetta) and date sauce was very tender and moist, with the accompanying date sauce being the perfect pairing. The polenta was incredibly smooth, and the pork belly was nicely smoked and soft without being overly fatty tasting.
|Roasted pigeon from Bresse with grilled polenta, smoked|
ventreche and date sauce
Dessert was a multicourse affair as we’d experienced previously in many other restaurants. A heady selection of cheese was wheeled before us on an impressive looking cart. Instead of trying to pick at random, we asked the server to choose for us. We got a variety including Saint Agur, which was a very creamy goats milk cheese, Edam which was very nutty and a hard cheese, Holburn Blue Cheese and the rest of which I don’t remember. Paired with quince, which turns out to be a cross between an apple and a pair, and an incredibly sweet when turned into a jelly, grapes, bread and crackers.
|Lemonade parfait with honey, bergamot and sheep's|
milk yoghurt sorbet
|White chocolate filled with strawberry|
ice cream made with liquid nitrogen
|Turkish Delight and Chocolate|
After our meal, they gave us a quick tour of the kitchen, which was much larger than many we’d seen in Europe! It was broken into different sections, a section for vegetable prep, and one for meat and fish prep, as well as section off to the side for dessert prep. They said this particular location had been open since September 1, 1998. There were 12 staff in the kitchen, and 25 staff total, with a female executive chef at the helm.
Although a long and pricy lunch, it is well worth going if you enjoy fine dining. The service was spot on and the food was absolutely divine! Although you won’t see celebrity Chef Gordon Ramsay anywhere about, the food is well worth a visit if you have the moola to spare!
More photos at PhotoBucket!
Restaurant Gordon Ramsay
68 Royal Hospital Road
London, UK SW3 4HP
011 020 7352 4441