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Back to Restaurant Gordon Ramsay
(68 Royal Hospital Road, Chelsea, London, SW3 4HP )
Menu for Restaurant Gordon Ramsay
| Sample a la carte | |
| - Ravioli of lobster, langoustine and salmon poached in a light bisque with a lemongrass and chervil velouté - Slow braised pied de cochon pressed then pan fried with ham knuckle, poached quail’s egg and hollandaise sauce - Carpaccio of organic salmon and swordfish with marinated white radish, sweetcorn salad and brioche - Pan fried Scottish sea scallops with a millefeuille of potato, parmesan velouté and truffle smarties - Sautéed foie gras with roasted lamb sweetbreads, Cabernet Sauvignon vinegar and almond velouté - Salad of Scottish lobster tail with marinated octopus, roasted watermelon, baby squid and a creamed shellfish sauce (Supplement £10.00) - Pressed foie gras with sun dried tomatoes, aged balsamic vinegar, tapenade bruschetta and crudités salad - Fillet of red mullet with cod, spring onion and pearl barley risotto, sweetcorn and thyme velouté |
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| - Roasted fillet of line caught halibut with buttered summer vegetables, lavender tagliolini and a light pea sauce - Pan fried fillets of John Dory with Cromer crab, caviar, crushed new potatoes and a basil vinaigrette - Chargrilled monkfish tail with confit duck, red and yellow peppers, flat parsley and red wine sauce - Pan fried line caught sea bass with roasted baby violet artichokes, borlotti beans and a cep velouté - Oven roasted pigeon from Bresse with grilled polenta, crispy lardons, grelot onions, baby golden beetroot and date sauce - Best end of Cornish lamb with confit shoulder, provençale vegetables, baby spinach, black olives and basil lamb jus - Seared then poached Northumberland beef fillet with savoy cabbage, pomme purée, truffle and summer vegetable consommé - Roasted breast of Gressingham duck with new season peas, honey glazed baby onions, chicory tart and Madeira sauce |
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| - Granny Smith parfait with honeycomb, bitter chocolate and Champagne foam - Caramelised tarte Tatin of apples with vanilla ice cream (for two) - Marinated pineapple ravioli with mango and raspberries - Toffee soufflé with banana ice cream - Assiette de l’Aubergine (for two) - A selection of seasonal melon or - Sorbets and ice creams - Bitter chocolate cylinder with coffee granité and ginger mousse - Selection of cheeses from the trolley ~ - Coffee and chocolates (£5.00) |
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| Three courses £85.00 A 12.5% discretionary service charge will be added to your bill |
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| Tasting menu | |
| - Pressed foie gras with sun dried tomatoes and aged balsamic vinegar * * * * - Pan fried sea scallops with octopus and parmesan sauce * * * * - Braised halibut fillet with lavender tagliolini and pea velouté **** |
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| - Cannon of Cornish lamb with confit shoulder, ratatouille and thyme jus or - Seared then poached Northumberland beef fillet with truffle and summer vegetable consommé |
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| - Selection of cheeses from the trolley (Supplement £8.00) or - Pre dessert * * * * - Peach and apricot soup with Amaretto cream * * * * - Granny Smith parfait with honeycomb and chocolate brownie |
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| £110.00 per person | |
| Set lunch menu | |
| - Coriander pappardelle with baby clams, mussels, sautéed gem lettuce and chive velouté - Pressed foie gras with Sauternes and camomile reduction, pickled garlic, grilled focaccia - Yellow fin tuna, swordfish and roasted cep tartar with caviar, basil purée, spring onions, cep vinaigrette (Supplement £6.00) |
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| - Fillet of Royal daurade with salsify, sweetcorn, baby girolles and thyme velouté - Pork three ways, sautéed, confit cheeks, traditional black pudding, with artichokes, mushrooms, spinach and Madeira sauce - Grilled rump of new season lamb with creamed courgettes, baby carrots, onions and marjoram jus |
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| - Gariguette strawberries with basil, sesame tuiles and sorbet - Gianduja chocolate parfait with passion fruit and guava coulis - Sablé Breton with pistachio parfait and raspberry sauce - Selection of cheeses from the trolley (Supplement £8.00) |
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| Three courses £ 40.00 | |
