The Ritz Restaurant
Menu with Prices in the UK

Free-range Clarence Court eggs cooked to order, dry-cured back bacon, grilled Cumberland pork sausage, Portobello mushroom, and roasted vine tomato.

Free-range eggs cooked to preference, herb vegetarian sausages, crisp golden hash brown, grilled Portobello mushrooms, and slow-roasted vine tomatoes.

Two poached Clarence Court eggs on toasted English muffin with honey-glazed Wiltshire ham, blanched green asparagus, and classical hollandaise sauce.

Poached free-range eggs over toasted brioche muffin layered with hand-carved Scottish oak-smoked salmon, tender asparagus, and warm hollandaise.

Fragrant curried basmati rice folded with flaked naturally smoked Scottish haddock, soft-poached egg, fresh parsley, and lemon butter.

Whole fillet of Loch Fyne smoked haddock gently poached in milk and bay leaf, crowned with a soft-poached egg and melted butter.

Oak-smoked Scottish kipper fillets grilled until crisp-skinned and served with parsley maître d'hôtel butter and charred Amalfi lemon.

Stack of warm fluffy buttermilk pancakes garnished with fresh seasonal English berries, whipped vanilla mascarpone, and pure Canadian maple syrup.

Sweet poached Scottish langoustines nestled in an aromatic Champagne and crustacean nage emulsion perfumed with garden bronze fennel.

Hand-picked white and brown Dorset crab dressed in citrus crème fraîche, Granny Smith apple julienne, and a generous quenelle of Imperial caviar.

Pan-roasted British quail glazed in golden verjus reduction with toasted Piedmont hazelnuts, caramelized shallot purée, and thyme jus.

Silky cured duck liver ballotine studded with green Bronte pistachios, paired with tart English damson jelly and toasted brioche.

Velvety leek and Ratte potato velouté finished with crispy smoked bacon lardons, wild garlic oil, and chive blossoms.

Diced line-caught Cornish mackerel lightly cured with sea salt, pickled cucumber, rock oyster cream, and crisp rye tuile.

Cornish moor beef fillet wrapped in wild mushroom duxelles, herb crêpe, and golden puff pastry, carved tableside with Périgord truffle Madeira sauce.

Whole prime Channel Dover sole pan-fried in nut-brown Normandy butter, filleted tableside with capers, parsley, and Amalfi lemon.

Whole honey-glazed French Bresse duck roasted on the bone, flambéed tableside with Grand Marnier and Seville bitter orange gastrique.

Wild Cornish turbot gently poached in beurre monté, plated with smoked eel, coastal sea aster, and rich Champagne velouté.

Crisp-skinned wild Atlantic sea bass fillet served over braised fennel bulb, saffron mussel nage, and preserved Menton lemon.

Roasted rack and braised shoulder of salt-marsh Suffolk lamb paired with caramelized Roscoff onion tartlet and fresh garden mint jus.

Cumbrian Herdwick lamb saddle roasted pink with herb crust, spring morel mushrooms, green peas, and rosemary lamb reduction.

35-day dry-aged Herefordshire sirloin served with bone marrow croquette, charred shallots, and classical sauce Bordelaise.

Monday to Friday seasonal market menu comprising a first course, main course, and dessert crafted from peak daily British produce.

Five-course curated progression highlighting Executive Chef John Williams MBE's seasonal signatures from shellfish through to Ritz patisserie.

Full seven-course gastronomic tasting menu featuring multiple shellfish and meat courses, artisan cheese trolley, and signature desserts.

Silky whipped Ratte potatoes enriched with cultured salted Normandy Beurre Bordier and a touch of nutmeg.

Steamed seasonal Jersey Royal new potatoes tossed in sweet unsalted butter and freshly chopped garden mint.

Heirloom Chantenay carrots gently glazed in vegetable stock, orange zest, and fresh lemon thyme.

Tender English baby spinach wilted and folded through light double cream, shallots, and freshly grated nutmeg.

Crisp steamed Tenderstem broccoli finished with cold-pressed olive oil, sea salt flakes, and toasted Marcona almonds.

Rich reduced veal and roasted bone jus simmered with aged Madeira wine and finely shaved Périgord black truffle.

Warm emulsified egg yolk and clarified butter sauce infused with white wine vinegar reduction, shallot, and fresh tarragon.

Traditional tarragon Béarnaise enriched with slow-cooked vine tomato concassé, crafted to accompany grilled turbot or beef.

Silky fish fumet and Champagne cream reduction finished with cold Normandy butter and finely snipped chives.

Hot Valrhona dark chocolate soufflé baked to order, presented with an iced quenelle and warm Madagascar vanilla Chantilly.

Intricate dark chocolate cylinder layered with roasted Piedmont hazelnut praline, salted butter fudge, and milk chocolate sorbet.

Delicate French crêpes caramelized tableside in copper pans with orange butter, Grand Marnier, and Cognac, served with vanilla ice cream.

Forced Yorkshire pink rhubarb gently poached in hibiscus syrup alongside warm vanilla custard tart and rhubarb ripple ice cream.

Fragile meringue dome filled with wild fraises des bois, lemon verbena crème légères, and refreshing kaffir lime sorbet.

Curated tableside trolley of unpasteurised farmhouse cheeses matured by Bernard Antony and Neal's Yard Dairy, with quince jelly and walnut bread.

Assortment of classic crustless finger sandwiches, warm Devonshire scones with Cornish clotted cream and strawberry preserve, pastries, and loose-leaf tea.

Tender pan-seared British beef fillet medallion served with smooth mashed potatoes, steamed green peas, and mild roast gravy.

Fresh artisanal pasta tubes tossed in sweet San Marzano tomato and basil sauce with aged Parmigiano Reggiano.

Child-sized finger sandwiches, freshly baked scones with clotted cream and jam, whimsical patisserie treats, and hot chocolate or juice.

Signature house Champagne crafted exclusively for The Ritz London from Grand Cru Chardonnay and Pinot Noir parcels.

Delicate salmon-pink cuvée offering wild raspberry notes, brioche complexity, and crisp chalky minerality.

Bespoke blend of malty Assam and aromatic Ceylon teas brewed in silver teapots and overseen by The Ritz Tea Master.

Freshly brewed Arabica house blend served with warm milk or cream and chocolate-coated sugar crystals.

Crisp morning cold-pressed blend of English cucumber, celery heart, and sweet golden pineapple.

Freshly squeezed sweet Valencia oranges pressed with British heritage carrots and warming ginger root.