The Restaurant Gordon Ramsay experience

This was my first experience at a Gordon Ramsay restaurant. We were slightly late for our 7.45 pm reservation as I had to painfully walk in heels for fifteen minutes or more from Sloane Square tube station to the restaurant. Upon arrival, we were welcomed by a few smartly dressed waiter and waitress, who politely asked us for our coats before ushering us us to our reserved table.

We had pre-ordered the taster menu, apparently the only one that could accommodate all of us in one sitting. The taster menu composed of an amuse bouche, 3 starters, 1 fish dish and 1 meat dish, cheese or pre-dessert, dessert and petit fours. The food was cooked to perfection with extraordinary technique and pretty decorations. Although the setting was really pretty, it was difficult to get a good picture with the dim lighting.

We started of with amuse bouche, which means an appetiser or per-tidbits in French. I can’t be exactly sure what these are called, so I’ll leave you with these three closeup pictures.

Gordon Ramsay table setting for first starter

The amuse bouche

amuse bouche

amuse bouche 2

amuse bouche 1

Starter

Ricotta infused with mint, pea foam, sliced radish, tomato, rocket oil and violets.

Ricotta infused with mint, pea foam, sliced radish, tomato, rocket oil and violets.

The first Starters was probably the least delicious meal of the whole experience; the Ricotta infused with mint, pea foam, sliced radish, tomato, rocket oil and violets. I love vegetables, but at the very bottom of my list – peas,  right above baked beans.  I finished it regardless, and to no surprise, not as icky as I anticipated.

Unknown

I ate this dish layer by layer, although I realised at the end that it should be cut horizontally so that all the layers could be eaten at once. Unfortunately, I could not find the name of this dish. 😦

Smoked potato and poached hen’s egg ravioli with pak choi, roast chicken jus and leek velouté.

Smoked potato and poached hen’s egg ravioli with pak choi, roast chicken jus and leek velouté.

Main fish dish

Fish something

Yet again, I couldn’t find the name of this dish anywhere, but I really really love the sauce!

Main meat dish

Cotswold lamb and spring vegetable “Navarin,” with wild and new season garlic

Cotswold lamb and spring vegetable “Navarin,” with wild and new season garlic

There were four different parts of the lamb; rack, minced, belly and (i can’t be sure of the last one)… I love lamb! 🙂 MEK MEK MEK.

Pre-dessert

Mango, jasmine and passion fruit soup

Mango, jasmine and passion fruit juice

The mango, jasmine and passion fruit juice is topped with lychee and coconut foam.  I’m starting to enjoy the taste of mango… and the unique part of this cooler is that the straw is made up of glass; we were advised not to bite it as it may break!

Agen prune crème brûlée with Granny Smith apple juice

Agen prune crème brûlée with Granny Smith apple juice

The second pre-dessert is the crème brûlée and freshly squeezed Granny Smith apple juice. The crème brûlé was sweet and smooth, complimented by the slightly sour apple juice.

Dessert

Lemonade parfait with honey, bergamot and sheep’s milk yoghurt sorbet

Petite four

strawberry ice cream in white chocolate

White Chocolate & Strawberry Iced Bonbon (strawberry ice cream in white chocolate)

strawberry ice cream in white chocolate

Dark chocolate ganache and lychee flavored Turkish delights

Dark chocolate ganache and lychee flavored Turkish delights

.

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Us and Clare Smyth

Us and Clare Smyth

To end the night, WL asked if we could see the kitchen – which we could!  We even took pictures with the Head Chef Clare Smyth! How impressive is it to be first female British chef to hold three Michelin stars award!

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