The Ritz Restaurant – Again.

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.

The Ritz , London

A few little traditional Ritz favourites to start off our lunch.

The Ritz , London

Artichoke Royale with Autumn Vegetables and Walnuts.

The Ritz , London

The Ritz , London

Sauteed Goose Liver with Mango , Gingerbread and Tonka Bean.

The Ritz , London                                                                                                                                  

       Langoustine , Cauliflower and Pickled Onion.The Ritz , London

The Ritz , London

The Ritz , London

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.

The Ritz , LondonThe Ritz , LondonWhoops , looks like someone set the Truffle shaver slightly on the generous side. I certainly wasn`t going to complain about that. 

The Ritz , London

Turbot with Oscietra Caviar , Leek and Champagne sauce. Sunday lunch just Oozed quality and luxury ingredients.

The Ritz , London

The Ritz , London

The Ritz , London

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.

The Ritz , London

The Ritz , London

The Ritz , London

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

The Ritz , London

The Ritz , London

Chocolate and Sesame.

The Ritz , London

The Ritz , London

Mint

The Ritz , London

The Ritz , London

Honey and Mandarin – Don’t ask me how Chef done those swirls as I haven`t got a clue.

The Ritz , London The Ritz , London The Ritz , London

Some classic Ritz Petits fours along with some strange looking Marshmallow lollipops to finish off an amazing lunch.

The Ritz , London

The Ritz , London

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.

The Ritz , London

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