FOOD & DRINK
Turbot Veronique , Champagne and Caviar Beurre Blanc is based on Escoffier ’ s Sole Veronique . Confit turbot adds a modern touch , allowing the fish to shine , alongside contemporary additions of sea herbs and verjus gel .
Aberdeen Angus Shortrib , Artichokes , Alliums , Sauce Bordelaise uses Escoffier ’ s Bordelaise sauce , which is the classic , bone marrow-enriched accompaniment to grilled red meat . The dish is served with artichoke purée , pickled smoked baby onions and a panko breadcrumb crust .
Blood Orange Parfait , Chocolate and Cardamon is based on a traditional Escoffier parfait , with the addition of blood orange gel , confit blood orange skin , and a dark chocolate sauce infused with black and green cardamom .
“ The finest ingredients are sourced from all corners of the world , and the tasting menu may change from day to day to ensure the best produce we can find is always featured ,” says James Sharp .
Restaurant 1890 perfectly complements the existing Gordon Ramsay restaurants at The Savoy , including the glorious Savoy Grill , which was taken over by Gordon Ramsay in 2003 , and the recently opened River Restaurant , offering one of the finest fish and seafood menus in London .
The exclusive tasting menu is priced at £ 110 per person , with two levels of wine pairings available at £ 90 or £ 210 .
Restaurant 1890 is open Wednesday to Saturday with two dinner sittings , at 6.30 pm and 7.30 pm .
Contact Details : Restaurant 1890 by Gordon Ramsay The Savoy Strand , London WC2R 0EU
Tel : 02074990124 Email : Restaurant1890 @ gordonramsay . com
Issue 51 2022 The Art of Luxury
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