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Gordon Ramsay official website - See our exquisite range of michelin star restaurants for fine dining in london and beyond.

Navigation menu list for the main sections in this web site: Ambience; Menus; Chefs; Private dining; Chef's table; Find us; Reservations

Navigation menu list for the current section of this web site: Set lunch; A la carte; Menu Prestige; Wine list highlights

A la carte

An a la carte menu: Starters
Soft boiled organic egg, buttered Cambridgeshire asparagus, brioche crumbs and wild mushrooms; Lasagne of rabbit, Wiltshire crayfish and ceps, gem lettuce and tomatoes; Seared and marinated loin of English Rose veal, confit foie gras, coleslaw and crusty bread; Chilled cucumber consommé, tomato, olive and basil salad, Virgin Mary sorbet; Ravioli of native lobster and salmon, lemongrass and coconut bisque; Salad of Norwegian king crab and Cornish mackerel, peppered cucumber and Jersey royals; Marinated breasts of quail in honey and soy, vinaigrette of green beans, aioli and quail crisps; Roasted Scottish scallops, panch phoran shallots, sweetcorn velouté; Spring onion and broad bean risotto, with pata negra and ceps; Ballottine of Loch Duart salmon, avocado purée, marinated tomatoes and a chilled langoustine bisque; Main courses
Steamed Menai Straits bass, Oscietra caviar sauce, cucumber, samphire and apple; Hastings Dover sole with a tarragon scallop mousse, pea, broad bean and lettuce fricassée; Longford estate trout, sautéed squid with chilli, crudités of vegetables and a coriander velouté; Braised Gigha island halibut, anchovy brandade, summer vegetables and tomato consommé; Cornish John Dory and new Caledonia prawns, beetroot fondant, wild mushroom persillade,
thyme velouté; Cannon of Cumbrian lamb and confit shoulder, French beans with almonds and shallots,
dauphinois potatoes

An a la carte menu, continued: Main courses continued
Fillet of Beef Wellington for two, truffled potato purée, spring vegetables (£8.00 supplement per person); Suffolk pork belly, fillet and cheek, glazed carrots, spiced apple purée, calvados jus; Roasted rack of English Rose veal, smoked potato purée, artichoke relish, sauce Robert; Poached label Anglaise chicken with broccoli, anchovies and Jersey royals; Desserts
Cold Valrhona chocolate fondant, banana and passion fruit sorbet; Rhubarb and bitter chocolate parfait, strawberry and ginger salad; New season English strawberry bavarois, olive oil and black pepper ice cream; Sablé Breton with pistachio cream, black cherry sorbet and basil; Lemon tart, elderflower ice cream; Saffron crème brûlée, lemon and lime sorbet,
roasted mango; Caramelised apple tarte Tatin, salted pecan praline ice cream (for two people); Selection of ice creams and sorbets; A selection of French and British cheeses served from the trolley Should you wish to have cheese as an additional course following dessert, there will be a £12.00 supplement; Three courses for £70.00; Coffee and chocolates £5.00; Should you wish to have cheese as an additional course following dessert, there will be a £12.00 supplement; Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.; A discretionary 12.5% gratuity will be added to your bill.