SquareMeal Review of
The Ritz Restaurant
The Ritz dining room is from another age, its customers are from 2017, and it now boasts a Michelin star. Executive chef John Williams has been squaring the circle since 2004, serving dishes that sit well in the highly ornate neoclassical dining room and pleasing guests whose expectations have never been higher. Impeccable sourcing (and impeccable saucing) does it, along with a thread of restraint that allows ingredients to shine through clearly. To start, tomato ‘elixir’ with crayfish and Parmesan is typical, or you could keep it French by ordering artichoke royale with autumn vegetables and black walnut. Mains could be fillet of veal with wild mushrooms and smoked bone marrow or turbot with leeks, caviar and Champagne sauce, while crêpes Suzette are alive, kicking and titivated tableside – perfect if you feel like “splashing out on something special”. Alternatively, try the excellent-value fixed-price lunch with something serious from the aristocratic wine list. As befits the Ritz experience, service can’t be faulted.
For afternoon tea bookings, please book here: The Palm Court at The Ritz Hotel (afternoon tea)