Restaurant Gordon Ramsay, London, 11/19/15

exterior
exterior

A relatively small place with incredible old school service – like the guest gets a menu without the prices, purse stools and lots of napkin re-folding – it felt like a treat to be there with friendly not waitstaff that anticipated your every need. They have several choices at lunch with a large or Prestige tasting menu, an a la carte menu and a lunch menu.  The last sounded the best to us and was without a doubt the best deal.  They also offered a couple specials of the day, one being the aged parmesan sauce pasta with white truffles, which we added to our 3 course lunch.

table set up
table set up

All the food was very good and beautifully presented but the pasta was truly a memorable dish where it’s like eating something heavenly. We started with an amuse that looked like the usual egg shell thing but turned out to be a really tasty potato dish. After our lunch dessert they brought out the extras which were all worth eating but the peanut butter brittle was divine and guess what? They brought me a second dish of it – that’s the kind of place that makes you want to go back real soon!

table flower
table flower
menu cover
menu cover
menu picture
menu picture
menu 1
menu 1
menu 2
menu 2
Menu Prestige
Menu Prestige
lunch menu
lunch menu
Desset and cheese menu
Dessert and cheese menu
menu
menu
Salted butter presentation
Salted butter presentation
Bread choices: Bacon roll, pretzel roll, sour dough bread
Bread choices: Bacon roll, pretzel roll, sour dough bread
decanting the wine
decanting the wine
wine front
wine front
wine back
wine back
purse stool
purse stool
Amuse bouche: Baked potato, egg, cheese and crispy chives.  Spendid!
Amuse bouche: Baked potato, egg, cheese and crispy chives. Splendid!
IMG_3721
Warm salad of duck with seared duck foie gras, duck confit, beetroot, pickled blackberry, duck egg and elderberry ketchup. All the elements were very tasty as was the sauce. I might have enjoyed more sauce but it was FINE as it was.
Linguini with aged 4 year old parmesan cream sauce
Linguini with aged 4 year old parmesan cream sauce
here comes the Alba white truffles
here comes the Alba white truffles
grate them on the pasta
grate them on the pasta
and added to the pasta to complete the dish
and added to the pasta to complete the dish
Frankie checking out the butter
Frankie checking out the butter
IMG_3765
Poacheed partridge and foie gras with Jerusalem artichokes, wild leeks and game consomme. A wonderful plate with hints of tarragon.
There's almost more foie gras than partridge
There’s almost more foie gras than partridge
None left for Frankie
None left for Frankie
Amazing dessert wine
Amazing dessert wine
Williams pear, waffles, walnuts and goat's milk caramel.  It was delicious!
Williams pear, waffles, walnuts and goat’s milk caramel. It was delicious!
Rose water jellies - they taste like you're eating the smell of a rose
Rose water jellies – they taste like you’re eating the smell of a rose
IMG_3801
Frozen orange and white chocolate balls. A bit of sorbet in the middle – Great!
inside
inside
Peanut butter and chocolate brittle - spectacular!
Peanut butter and chocolate brittle – spectacular!
Frankie chillin'
Frankie chillin’
today's chef and the kitchen
Head chef Matt Abe and the kitchen
more kitchen
more kitchen
dining room filled up
dining room filled up
Manager who's been there 18 years
Maitre d’ Jean-Claude Breton who’s been there 18 years
she liked the fluffy towels and flowers in the bathroom
she liked the fluffy towels and flowers in the bathroom

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