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Jaw-dropping to enter, difficult to leave, the Ritz
dining room deserves all the superlatives that are routinely directed at it. Long-serving executive chef John Williams is tasked with diverting the guests' attention away from the "magnificent" neoclassical opulence, singing sopranos and the rare sight of men dining in jacket and tie, but he manages it with all the high-end ingredients you'd expect – plus a light, though necessarily conservative, touch. Avoid the agony of choice with the six-course menu 'surprise', perhaps pick something zesty from the carte (lobster with caramelised endive and grapefruit, for example) or make a beeline for the old-fashioned culinary flourishes probably considered too labour-intensive elsewhere – the beef Wellington with wild mushrooms and celeriac purée for two, an exotic fruit soufflé with banana and rum ice cream or crêpes Suzette prepared close to your gilded chair. Wine is from a list that's famously fabulous, but not wildly accessible.
The Ritz Restaurant can be found inside The Ritz, It’s a truly captivating experience, and the moment you enter into the historic dining room you can’t help but be overwhelmed by its enchantment. As you glance to the ceiling you are captured by powder blue frescos of cloud filled skies, the windows are adorned with theatrical drapes and an army of period chandeliers provide the lighting.Our evening began with a pre-dinner cocktail at The Rivoli Bar where we sampled their renowned ‘Ritz 100’, and as the name partly suggests this cocktail has been served there for 100 years, it’s complete with Gold infused Grey...
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