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The Ritz Restaurant

The Ritz Restaurant

フランス料理店££££
Green Park, ロンドン
保存
共有
The Ritz Restaurant
8.5/10
97
評価
写真98枚の写真
メニューメニュー
Lunch 9Sunday Lunch 10Pre-Theatre 5Dinner 9Live at the Ritz 9Vegetarian 4Breakfast 6
Arts De La Table‎
Please allow 40 minute preparation time
Please allow 40 minute preparation time
Please allow 40 minute preparation time
Please allow 20 minute preparation time
Leg of Lamb
80
Artichoke barigoule and winter vegetables serves two people
Cote De Boeuf
80
Truffle mash, bone marrow and red wine shallots serves two people
Beef Wellington
80
Wild mushrooms and celeriac puree serves two people
Chocolate Bombe
45
Serves minimum of two people, maximum of 5 people
Menu Surprise‎
To be served for the whole table
Any dietary requirements can be catered for, please ask your waiter for assistance
Menu with Classic Wine Selection
165 per person
Six Seasonal Courses
95
Designed by chef john williams
Giovanni Ferlito Head Sommelier Offers a Choice of Classic or Fine Wines by the Glass
Menu with Fine Wine Selection
195 per person
Three Course‎
Sample menu
Scallop
49
Cauliflower, sea vegetables and champagne sauce
Quail Salad
49
Truffle,‎ roast onion and mushroom
Roast Duck Liver
49
Spiced‎ rhubarb and celeriac
Sea Bass
Broccoli, watercress and oyster mayonnaise
Roast Chicken
Winter vegetables and supreme sauce
Navarin of Lamb
Swede purée, mushroom and black garlic
Exotic Fruit Soufflé
Banana and rum ice cream
British Cheese
6 - 16
Veuve Cliquot, Yellow Label
22
Veuve Cliquot, 2004
32
Chocolate Delice
Coconut and mint
Champagne of the Month
Served by the glass 150ml
Veuve Cliquot, Rose
26
First Courses‎
Veal Sweetbread
24
Parsnip and truffle
Quail Salad
18
Truffle,‎ roast onions and mushroom
Slow Cooked Duck Egg
18
Spinach,‎ black truffle and supreme sauce
Langoustine Ravioli
24
Cauliflower and heritage root vegetables
Native Lobster
32
Beetroot, bergamot and oscietra
Dressed Crab Cocktail
31
Spiced avocado and radish
Roast Scallop
19
Sea vegetables, smoked eel and champagne sauce
Terrine of Goose Liver
24
Quince, marsala and almonds
Main Courses‎
Dover Sole Meuniere
40
Wild mushrooms and champagne sauce
Turbot
46
Chestnut,‎ hazelnut and truffle sauce
Loin of Lamb
38
Herb crust, artichokes and black garlic
Tournedos of Beef
42
Celeriac and perigourdine sauce
Native Lobster
48
Caramelised‎ endive and grapefruit
Bresse Duck
37
Savoy cabbage, duck liver and orange
Venison
47
Red cabbage, apple and juniper
Bresse Chicken
37
Root vegetables and supreme sauce
Desserts‎
Exotic Fruit Souffle
Banana and rum ice cream
Lemon Tart
14
Raspberries and meringue
Chocolate Delice
16
Coconut and mint
Coffee Mousse
16
Marsala ice cream
British Cheese
16
Sauternes and Champagne Mousseline
16
Granny smith
Mont Blanc
16
Chestnut and rum
Hazelnut Semi-Freddo
17
Chocolate and vanilla
Crepes Suzette
36
Serves two people please place your order at the beginning of the meal our maitre d’hotel will be delighted to prepare them at your table
Les Arts De La Table‎
Grouse
40
Traditional garnishes
Sea Bass en Croute
80
Sauce mireille serves two people
Cote De Veau
80
Truffled creamed potatoes and madeira sauce serves two people
Menu Surprise‎
Menu with classic wine selection 155 per person
Menu with fine wine selection 185 per person
To be served for the whole table
Any dietary requirements can be catered for, please ask your waiter for assistance
Six Seasonal Courses
95
Designed by chef john williams
Tobias Brauweiler Head Sommelier
Offers a choice of classic or fine wines by the glass
Three Course‎
Sample menu 59
Three Course‎
Artichoke Veloute
Truffle‎ and duck oyster
Salmon
Avocado‎ and grapefruit sabayon
Heirloom Tomato
Lobster and basil
Three Course‎
John Dory
Cauliflower, lemon and squid
Pigeon Breast
Lovage, apple and pomme anna
Traditional Roast Sirloin and Rib of Beef
Three Course‎
Exotic Soufflé
Banana and rum ice cream
British Cheese
6 - 16
Selection from trolley
Caramelised Pineapple
Coconut and yoghurt sorbet
First Courses‎
Salad of Quail
22
Celeriac and ceps
Artichoke Veloute
18
Truffle and duck oyster
Terrine of Goose Liver
23
Sauternes and peaches
Var Salmon
24
Avocado and grapefruit sabayon
Heirloom Tomato
22
Lobster and basil
Dressed Crab Roll
22
Avocado‎ and charentais melon
Veal Sweetbread
22
Parsnip‎ and truffle
Langoustine
24
Courgette flower and spiced carrot
Main Courses‎
John Dory
40
Smoked aubergine, lovage and jus gras
Turbot
40
Ceps,‎ celeriac and brown butter sauce
Loin of Lamb
37
Herb crust, artichoke and smoked garlic
Grouse
39
Celeriac, walnut and salted grapes
Native Lobster
40
Carrot fondant, ginger and lime
Tournedos of Beef
38
Ox‎ cheek and celeriac
Roast Veal Fillet
39
Calves head, carrot and girolles
Bresse Duck
38
Beetroot, cabbage and verjus
Desserts‎
Exotic Souffle
14
Banana and rum ice cream
Honey Parfait
15
Grapefruit and buttermilk sorbet
Hazelnut Semi-Freddo
14
Chocolate and vanilla
Lemon Mousse
15
Blueberry and meringue
British Cheese
16
Selection from trolley
Caramelised Pineapple
15
Coconut and yoghurt sorbet
Champagne Cheesecake
15
Elderflower and raspberries
Vanilla Brulee
14
Pear and date
Crepes Suzette
36
Serves two people please place your order at the beginning of the meal our maitre d’hotel will be delighted to prepare them at your table
Sample menu 59 per person
Sea Scallop
Pickled apple and smoked eel
Heirloom Tomato
Lobster and basil
Mackerel
Quince, golden beetroot and nasturtium
John Dory
Squash and coco beans
Slow Cooked Veal Breast
Broccoli,‎ carrot and madeira
Fillet of Beef
Celeriac, duck liver and truffle
Banana Souffle
Malt ice cream
Praline Mousse
White‎ chocolate and muscovado sugar ice cream
Arts De La Table‎
Please allow 40 minute preparation time
Please allow 40 minute preparation time
Please allow 40 minute preparation time
Please allow 20 minute preparation time
Leg of Lamb
80
Artichoke barigoule and winter vegetables serves two people
Cote De Boeuf
80
Truffle mash, bone marrow and red wine shallots serves two people
Beef Wellington
80
Wild mushrooms and celeriac puree serves two people
Chocolate Bombe
45
Serves minimum of two people, maximum of 5 people
Menu Surprise‎
To be served for the whole table
Any dietary requirements can be catered for, please ask your waiter for assistance
Menu with Classic Wine Selection
165 per person
Six Seasonal Courses
95
Designed by chef john williams
Giovanni Ferlito Head Sommelier Offers a Choice of Classic or Fine Wines by the Glass
Menu with Fine Wine Selection
195 per person
Three Course‎
Sample menu 49
Scallop
Cauliflower, sea vegetables and champagne sauce
Quail Salad
Truffle,‎ roast onion and mushroom
Roast Duck Liver
Spiced‎ rhubarb and celeriac
Sea Bass
Broccoli, watercress and oyster mayonnaise
Roast Chicken
Winter vegetables and supreme sauce
Navarin of Lamb
Swede puree, mushroom and black garlic
Exotic Fruit Soufflé
Banana and rum ice cream
British Cheese
6 - 16
Veuve Cliquot, Yellow Label
22
Veuve Cliquot, 2004
32
Chocolate Delice
Coconut and mint
Champagne of the Month
Served by the glass 150ml
Veuve Cliquot, Rose
26
First Courses‎
Veal Sweetbread
24
Parsnip and truffle
Quail Salad
18
Truffle,‎ roast onions and mushroom
Slow Cooked Duck Egg
18
Spinach,‎ black truffle and supreme sauce
Langoustine Ravioli
24
Cauliflower and heritage root vegetables
Native Lobster
32
Beetroot, bergamot and oscietra
Dressed Crab Cocktail
31
Spiced avocado and radish
Roast Scallop
19
Sea vegetables, smoked eel and champagne sauce
Terrine of Goose Liver
24
Quince, marsala and almonds
Main Courses‎
Dover Sole Meuniere
40
Wild mushrooms and champagne sauce
Turbot
46
Chestnut,‎ hazelnut and truffle sauce
Loin of Lamb
38
Herb crust, artichokes and black garlic
Tournedos of Beef
42
Celeriac and perigourdine sauce
Native Lobster
48
Caramelised‎ endive and grapefruit
Bresse Duck
37
Savoy cabbage, duck liver and orange
Venison
47
Red cabbage, apple and juniper
Bresse Chicken
37
Root vegetables and supreme sauce
Desserts‎
Exotic Fruit Souffle
17
Banana and rum ice cream
Lemon Tart
14
Raspberries and meringue
Chocolate Delice
16
Coconut and mint
Coffee Mousse
16
Marsala ice cream
British Cheese
16
Sauternes and Champagne Mousseline
16
Granny smith
Mont Blanc
16
Chestnut and rum
Hazelnut Semi-Freddo
17
Chocolate and vanilla
Crepes Suzette
36
Serves two people please place your order at the beginning of the meal our maitre d’hotel will be delighted to prepare them at your table
Arts De La Table‎
Please allow 40 minute preparation time
Please allow 40 minute preparation time
Please allow 40 minute preparation time
Please allow 20 minute preparation time
Leg of Lamb
80
Artichoke barigoule and winter vegetables serves two people
Cote De Boeuf
80
Truffle mash, bone marrow and red wine shallots serves two people
Beef Wellington
80
Wild mushrooms and celeriac puree serves two people
Chocolate Bombe
45
Serves minimum of two people, maximum of 5 people
Menu Surprise‎
To be served for the whole table
Any dietary requirements can be catered for, please ask your waiter for assistance
Menu with Classic Wine Selection
165 per person
Six Seasonal Courses
95
Designed by chef john williams
Giovanni Ferlito Head Sommelier Offers a Choice of Classic or Fine Wines by the Glass
Menu with Fine Wine Selection
195 per person
Three Course‎
Sample menu 49
Scallop
Cauliflower, sea vegetables and champagne sauce
Quail Salad
Truffle,‎ roast onion and mushroom
Roast Duck Liver
Spiced‎ rhubarb and celeriac
Sea Bass
Broccoli, watercress and oyster mayonnaise
Roast Chicken
Winter vegetables and supreme sauce
Navarin of Lamb
Swede purée, mushroom and black garlic
Exotic Fruit Soufflé
Banana and rum ice cream
British Cheese
6 - 16
Veuve Cliquot, Yellow Label
22
Veuve Cliquot, 2004
32
Chocolate Delice
Coconut and mint
Champagne of the Month
Served by the glass 150ml
Veuve Cliquot, Rosé
26
First Courses‎
Veal Sweetbread
24
Parsnip and truffle
Quail Salad
18
Truffle,‎ roast onions and mushroom
Slow Cooked Duck Egg
18
Spinach,‎ black truffle and supreme sauce
Langoustine Ravioli
24
Cauliflower and heritage root vegetables
Native Lobster
32
Beetroot, bergamot and oscietra
Dressed Crab Cocktail
31
Spiced avocado and radish
Roast Scallop
19
Sea vegetables, smoked eel and champagne sauce
Terrine of Goose Liver
24
Quince, marsala and almonds
Main Courses‎
Dover Sole Meuniere
40
Wild mushrooms and champagne sauce
Turbot
46
Chestnut,‎ hazelnut and truffle sauce
Loin of Lamb
38
Herb crust, artichokes and black garlic
Tournedos of Beef
42
Celeriac and perigourdine sauce
Native Lobster
48
Caramelised‎ endive and grapefruit
Bresse Duck
37
Savoy cabbage, duck liver and orange
Venison
47
Red cabbage, apple and juniper
Bresse Chicken
37
Root vegetables and supreme sauce
Desserts‎
Exotic Fruit Souffle
17
Banana and rum ice cream
Lemon Tart
14
Raspberries and meringue
Chocolate Delice
16
Coconut and mint
Coffee Mousse
16
Marsala ice cream
British Cheese
16
Sauternes and Champagne Mousseline
16
Granny smith
Mont Blanc
16
Chestnut and rum
Hazelnut Semi-Freddo
17
Chocolate and vanilla
Crepes Suzette
36
Serves two people please place your order at the beginning of the meal our maitre d’hotel will be delighted to prepare them at your table
Sample
Heirloom Tomato
Parmesan and basil
Heritage Carrots
Goats cheese, herbs and walnuts
Duck Egg
Truffle and pomme souffle
Parmesan Tortellini
Peas, broad beans and mint
Stuffed Courgette Flower
Couscous‎ and preserved lemon dressing
Saute Gnocchi
Sprouting broccoli and cauliflower
Exotic Souffle
Banana and rum ice cream
Ritz Sorbet Selection
Fresh Fruit Platter
Continental Buffet Breakfast‎
35.00
Ritz Blend Coffee, Indian, Chinese or Herbal Infusion Tea
Home-Baked Bread with English Honey, Strawberry Jam and Thick Cut Marmalade
Cereals, Dried Fruits and Nuts
Hard Boiled Duck, Hen and Quail Eggs
York Ham
Freshly Squeezed Fruit Juice
Freshly Baked Croissants, Pain Au Chocolat and Pain Aux Raisins
Fresh Seasonal Fruits
Homemade Yogurts
Scottish Smoked Salmon
Selection of Cheeses
English Breakfast‎
39.00
Inclusive of continental buffet breakfast
Classic Breakfast
Two free range eggs cooked to your preference
Cumberland Sausage or Black Pudding
Omelette
With a choice of fillings
Streaky Bacon or Honey Roast Ham
Grilled Mushrooms and Vine Tomatoes
Healthy Breakfast‎
37.00
Inclusive of continental buffet breakfast
The Ritz Energy Juice
Beetroot, apple, lemon and ginger
Fruit Plate
Organic Porridge
Scottish Smoked Salmon on Sunflower Black Bread with Cottage Cheese
Breakfast Specialities‎
Inclusive of continental buffet breakfast.
Grilled Kippers
37
Poached Smoked Haddock
37
Smoked Haddock Kedgeree
40
Sirloin Steak
52
Fried‎ eggs, mushrooms and tomatoes
American Style Pancakes
37
Maple syrup and fresh berries
Eggs Benedict
40
Poached eggs on toasted English muffins with hollandaise sauce and rashers of crisp bacon or ham
Haddock Monte Carlo
40
Poached haddock served with a champagne sauce and topped with a poached egg and diced tomatoes
Oak Smoked Scottish Salmon
40
Scrambled‎ eggs and chives
Grilled Fillet of Sole
52
Lemon and parsley butter
Grilled Vine Tomatoes
35
Field mushrooms on toasted wholemeal bread
Prestige Breakfast‎
Inclusive of continental buffet breakfast
Naccarii Caviar Breakfast
85
With a choice of omelette or scrambled eggs
Perigord Truffle Breakfast
85
With a choice of omelette or scrambled eggs
Oscietra Caviar Breakfast
165
With a choice of omelette or scrambled eggs

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コンパスのアイコン
The Ritz Restaurant
150 Piccadilly
ロンドン
Greater London
W1J 9BR
イギリス
所在地： The Ritz London
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情報のアイコン
The Ritz Restaurant is open seven days a week for breakfast, lunch and dinner. On Friday and Saturday nights The Ritz Restaurant enjoys 'Live at The Ritz' which features a spectacular four course dinner with dancing to the sounds of Peter O'Donnell and his band.
時計のアイコン
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これらの時間帯でよくチェックインされます：

  • 今日
    • 13:00–22:00
  • 水
    • 9:00–16:00
    • 19:00–21:00
  • 木
    • 9:00–16:00
    • 18:00–22:00
  • 金
    • 8:00–11:00
    • 14:00–20:00
  • 土
    • 9:00–17:00
    • 19:00–23:00
  • 日
    • 10:00–11:00
    • 13:00–21:00
  • 月
    • 9:00–10:00
    • お昼–23:00
電話機のアイコン
+44 20 7493 8181
ワールド・ワイド・ウェブのアイコン
Twitterのアイコン
@theritzlondon
特長
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クレジットカード
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