Andy Hayler’s Restaurant Guide – Ritz – King’s Fine Food was thrilled to have been mentioned in Andy’s latest menu review for the Ritz Hotel in London
King’s Belgian Oscietra Caviar
“Cornish turbot fillet from a large 8 kg fish, cooked in brown butter and served with a champagne sauce and Belgian oscietra caviar supplied by Kings Caviar in west London; this particular caviar is from a ten-year-old gueldenstaedtii fish, known as diamond sturgeon or Danube sturgeon. On the side were sea vegetables and Scottish girolles. The turbot had excellent flavour and was accurately cooked, working well with the light champagne course, while the excellent caviar brought a further element of luxury to the dish (18/20).”
An elaborate Amedei chocolate mousse with hazelnut and tonka beans. A gianduja (hazelnut chocolate spread) cremeux was combined with salted caramel crumble, salted caramelised hazelnut, milk ice cream, and grated hazelnut. Amedei chocolate mousse was laced with hazelnut praline, on a base of fudge cocao nib tuile and tonka mousse encased inside a dark chocolate cage. This was suitably rich and well balanced, the flavour of the hazelnuts coming through well, the touch of saltiness a clever way to balance the richness of the chocolate (18/20).
To read the complete menu review visit here for the 28th August review