Back once again to my favourite UK restaurant , the London Ritz. My preferred 12.30 arrival on Sunday lunchtime is normally perfectly timed just as the curtain opens for the show. Sat on the same “nosey” table every visit with a welcome glass of chilled bubbly to set the scene. In the background the Pianist tinkles away and never forgets my two memorable tunes whilst I’m enjoying the fabulous food , bless her.
A stunning looking restaurant , Classic fine dining , skilled chefs that can actually cook , friendly staff with smiling faces and a lovely feeling of being made to feel so very special. For me the London Ritz has totally captured everything important to me for a dining experience second to none. …. Absolutely faultless.
I`ve babbled on over and over about the food and service here in quite a few previous blog posts so I`ll skip straight to our Sunday lunch menu. Thanks to Executive chef John Williams and head Pastry Chef ( and the best in the business ) Lewis Wilson for making our visit so special ……as always.
A few little traditional Ritz favourites to start off our lunch.
Artichoke Royale with Autumn Vegetables and Walnuts.
Sauteed Goose Liver with Mango , Gingerbread and Tonka Bean.
Langoustine , Cauliflower and Pickled Onion.
Agnolotti , White Truffle and Caramelised Onion. Apparently one of the Italian Chefs in the kitchen had cooked this to his family recipe and just to top it all off , a White `Alba` Truffle magically appeared. The scent soon filled the air and had a few heads turning in our direction.
Turbot with Oscietra Caviar , Leek and Champagne sauce. Sunday lunch just Oozed quality and luxury ingredients.
Fillet of Veal with Wild Mushrooms and Smoked Bone Marrow. Now this is my kind of food and cooking style , classic to the core . This dish was rich in the extreme and demonstrated quality cooking skills in old school Veal reductions and cream sauces…..Absolute perfection.
Now we hand over to the Ritz head Pastry Chef Lewis Wilson. Todays selection of 4 desserts wasn`t Chefs usual offerings as he`s normally much more classic. Nevertheless I`m always game to offer myself as a Guinea Pig and Chef is more than welcome to abuse my stomach with whatever he chooses.
Lemon and Caraway
Chocolate and Sesame.
Mint
Honey and Mandarin – Don’t ask me how Chef done those swirls as I haven`t got a clue.
Oh and yes , the missus was extremely happy with the pampering she got. She actually went up 2 dress sizes after all that food and wine.
To view more photos from our lunch then please CLICK HERE.
Cumbriafoodie 