It gave us great pleasure to be back at the amazing Restaurant Gordon Ramsay yesterday. This is a restaurant we’ve been coming to for the last sixteen years and have enjoyed amazing food excellent service and some fabulous wine. So therefore what was in store for us on saturday was no surprise and not hard to see why this establishment has held three michelin stars for over twenty years.

On our arrival we received a warm welcome. Then after a brief chat was escorted to our table in the beautiful setting of the dining room which really does give you that homely feeling. Once seated it was great to see James & Lubna who both were pleased to see us back in the restaurant again. We started with a gin & tonic while Lubna explained the menus to us. These consisted of A la Carte , the Menu Prestige which is the classic tasting menu or the Carte Blanche menu which is created on the day and will be a surprise seven course tasting menu.

While thinking about what to choose we enjoyed a delightful selection of snacks that included a fun idea called chips & dip , goat’s cheese gougeres , whipped smoked lardo tartlette’s , hiramasa kingfish. We then decided that my wife would opt for the Menu Prestige and myself choose the Carte Blanche menu. Then it was time for James to discuss what we’d like to do regarding wine and suggested that because we were having different menus we might like to go by the glass. This appealed to us so we left it to him and to be honest his choices were just perfect.

SNACKS

Next to arrive at the table was a delightful and refreshing cup of tea but not as you know it. This fabulous tomato consommé with herbs was a absolute delight. This was followed by the Malted Sourdough bread & butter.

AMUSE BOUCHE
SOURDOUGH BREAD & BUTTER

MENU PRESTIGE

Let me first start by guiding you through the menu prestige which began with a Spring Salad with smoked duck , hazelnut , herb cream & elderflower. This was followed by my wife’s favourite dish the Ravioli with lobster , langoustine , salmon & lemon to which the verdict was that it tasted amazing as usual. This led her onto the fish course a fantastic Cornish Turbot with courgette , romesco , black olive & basil.

SPRING SALAD
RAVIOLI
CORNISH TURBOT

This led to the main course where she opted for the Herdwick Lamb with young peas , smoked belly & mint. Before dessert came a supplemented Cheese Course with crackers , bread , chutney , grapes & walnuts.

HERDWICK LAMB
CHEESE COURSE

Then to finish came desserts where firstly a delightful palate cleanser of a Sorbet with elderflower & strawberry. This led to the quite rich Pecan Praline Parfait with pedro ximenez & cocoa nib ice cream. This rounded of a fabulous Menu Prestige which my wife thought the flavours in each dish had certainly been enhanced to bring out even more flavours.

SORBET
PECAN PRALINE PARFAIT

CARTE BLANCHE MENU

What was to follow for myself was nothing short of truly outstanding cuisine. This was in fact a menu that was absolutely faultless and without any question the best menu I’ve ever enjoyed at Restaurant Gordon Ramsay so congrats and thanks to chefs Matt & Kim. Please bare with me though regarding the description of each dish because as I said this was a surprise tasting menu.

The menu started with probably the best Crab dish I’ve ever tasted with a mixture of brown & white crab , creme fraiche and a gel which included chamomile. This was followed by the second exquisite dish of Lobster with sour cherry & almonds. The fish course which followed was equally as stunning. A fillet of Sea Bass with caviar , buttermilk & dill made this another fabulous dish.

CRAB
LOBSTER
SEA BASS

What was to follow was probably my dish of the day and no wonder James said with a smile I think you might like it. Well I more than liked it the Dexter Beef was simply out of this world and one of the finest pieces of meat that I’ve ever tasted and together with chargrilled lettuce full of herbs , flowers , onion combined with a heavenly sauce & chickpea chips this really was a dish I’ll remember for a long time. This was followed by a delightful Cheese dish consisting of a Goat’s Cheese , apricot , macadamia nuts & a homemade honey.

DEXTER BEEF
CHICKPEA CHIPS
CHEESE COURSE

It was now time for dessert but not before enjoying a fabulous palate cleanser of Cucumber Sorbet with crushed sorrel ice. I then finished with an amazing strawberry Mille Feuille with vanilla , elderflower & verbena. This brought to an end a truly memorable menu and one I will never forget.

CUCUMBER & SORREL
STRAWBERRY MILLE FEUILLE

We finished with tea , coffee and some fabulous Petit Fours to truly end another amazing dining experience at Restaurant Gordon Ramsay. It goes without saying that I would highly recommend a visit here at least once in your lifetime. The food created by chef Matt Abe and his team was simply stunning. The service led by Lubna was as friendly and professional as it could be. Thanks also to James and his sommeliers for a fabulous selection of wine that matched our food perfectly.

PETIT FOURS

Thank You Matt , Kim , James , Lubna and all the team for an amazing dining experience and look forward to seeing you all again soon.

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