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The River Restaurant by Gordon Ramsay London Reviews from The Last Year
Very well run business like a well oiled machine.
Waiting staff listened and were in a relaxed and comfortable uniform. Cleanliness was impeccable. We went for Christmas lunch and we were not disappointed. Dishes were well balanced and a little unusual to the "traditional" British dishes. The flair and beauty of the dishes were worth the money, for special occasions. It was a great dining experience and we were pleased that the puddings were just right, not too filling to make you regret eating them. Good wine menu.
Tl;dr - 5 Star Service, 4 Star food (in terms of fine
Tl;dr - 5 Star Service, 4 Star food (in terms of fine dining). 4.5 stars overall, rounded up because there were more highlights than lowlights. We capped off our trip to London with a dinner at Restaurant Gordon Ramsay. We took a cab into Chelsea and walked around before walking to the restaurant, arriving approximately 15 to 20 minutes before our reservation. We checked in at the front door to confirm our reservation before entering. We were greeted with complimentary champagne and an amuse-bouche of various tarts in the front room, while we awaited our dinner reservations. It's a unique experience, both in the front room, and dinning room, to have the table pulled out for you. We were taken back at this level of service and it was consistent throughout our dinner. We decided on Prestige menu and worked with the sommelier to find a wine pairing that would work with the meal. The first course was an off-menu soup. It was light, simple and had fresh, herbaceous flavors. The second course was the summer salad. Similar to the soup, it was light and refreshing. The elderberries popped each bite and delightful. We were served dinner rolls in between the second and third course. The rolls were light, buttery, and a nice treat. I can't say it's the best bread that I've had, but it was good. The third course was the world-famous Lobster Ravioli and it lived up to expectations. It was rich and had a wonderful umami flavor. I could've had several more. The fourth course was the Cornish turbot. It was mild and smooth, with good mouth feel. However, I found the flavors to be rather mild. The fifth course was the Cumbrian Blue Grey. It was underwhelming. The texture wasn't as tender as I would've expected and the flavor was rather mild. We were rather full, so we skipped the cheese course. The first dessert course was the sorbet with a crisp topper. The sorbet was refreshing, sweet and has a nice tart, while I felt guilty eating the intricate crisp. The final dessert course was a chocolate pecan praline ice cream and to put it simply it was the single best ice cream dish that I've had period. It was creamy, rich and refreshing, with a slight smoke to it. It was addictive. Overall, I found the food to be very good. I would gladly eat every dish again. However, I was hoping for more vibrant and explosive flavors that left lasting impressions. A few dishes reached these heights, such as the ravioli and the pecan praline ice cream, while others felt very "safe," yet good, like cumbrian blue grey and Cornish turbot, with mild flavors. The service is what elevated the experience to a 5-star review for me. While the food was very good, I would expect more from a 3 Michelin Star restaurant, give other meals that I had in London (and back in the U.S.), but the service was unparalleled. The staff was extremely friendly and took the time to accommodate a gluten allergy that we had, walk us through the menus, wine listing and share information with us about the restaurant. Watching the service take place was an elegant, organized chaos, with every detail accounted for throughout the dining room. If your table was dirty, they cleared it. If you dropped your silverware or napkin, they replaced it. They changed the plates and silverware in between each course so you had an untainted experience and it created an amazing atmosphere where every course was as though it was your first. Beyond that, the server's personalized our experience, by acknowledging that we were celebrating a trip to London and our anniversary, which made it all the more special. I would recommend this restaurant to anyone, especially those who are familiar with Gordon Ramsay's work, because it speaks to the great talent that he is, what he's built and who he's surrounded himself with. Technicality the food is flawless. I just wish the flavors were a bit bolder. I would definitely come back, if for nothing more than the world class service. Though, I hope for a slightly more inspired and transcendent flavor experience next time.
Beef Wellington was amazing.
Definitely worth the price. Service was top notch. Everything was perfect!
Beef Wellington was amazing.
Definitely worth the price. Service was top notch. Everything was perfect!
The food was excellent.
We had the scallops, ravioli with lobster, pigeon, Dover sole, beef, and the chocolate and a souffle. Not a complaint. Standouts were the ravioli and Dover sole. This was our second visit in 30 years. It was a standout then.
This was our 3rd time having dinner there.
We went on 11/08/23 for our 30th anniversary celebration. We ordered CARTE BLANCHE menu which we thought will be special. For the food, the 1st 2 appetizer came out quite good and creative, and the next few courses were a miss. the main dish, VENISON was gamey, it was ordinary and there's no WOW factor given this is a 3* michelin restaurant. My wife asked to replace it with Steak which was much better. For the service, it was OK, we ordered a wine pairing (240 pound for 6 glasses), the 1st 2 wines paired well, the rest of 4 did not. I am not a wine snob, I just felt that the wine were served were ordinary considering being charged 40 pound per glass. and when my wife told one of the server about not liking the choice, he only said OK. We have to keep calling someone else till get it replaced with other wine. For the grand finale, the restaurant presented us a very small cake to commemorate the special occasion, 30th anniversary. the cake was as small as the amuse bouche, what a joke !!! Can't say we will be back again this time.
Second time visiting here, a bit disappointed, specially
Second time visiting here, a bit disappointed, specially for the wi e paring, don't think it's worth the price, so sorry
*Sigh* this is an interesting one to write.
My wife and I love Chef Ramsay so much & he's one of the few celebrities for us that if we saw him we'd be starstruck. Unfortunately, I have to give the experience 3.5 stars out of 5, but I'll round it up to 4. We have been to many Michelin starred restaurants all over the world and what separates these restaurants is the service/experience, less so the food. The food here was outstanding, and ultimately saves it. The service, timing, and ambiance weren't. Don't get me wrong, the staff was extremely nice and attentive, but there were things that made the visit less than stellar. 1) Timing of the courses was quite inconsistent or delayed. I realize it can't always be perfect but when the first few courses are spaced out less than 5 minutes apart and then it takes 10-15 minutes before the main, you notice the gap. It was also a ~15 minute wait between them taking our last plates away and us receiving the check that we had to ask for. What was most disappointing was that when I'm at a restaurant of that caliber, the last thing I should be thinking is "where is the check so I can leave?" 2) The ambiance wasn't there. There was only one room for dining and it seemed like there was maybe one too many tables in there. Sitting down at my table I was about a foot away from the guy sitting at the next table and I can tell you every word of their conversation. They faced everyone towards the center of the dining room which I liked, but it was difficult to get out from the table to visit the restroom or avoid bumping the guy to my side at the other table. A small thing to complain about but again, when you're at a place like RGR you expect these smaller details to be taken care of. 3) Service felt frantic. They take the approach of "no one should have an empty glass" and "if you see an empty tray or unfolded napkin, take care of it" - a real collaborative mentality. They take it so far that it's a detriment to the service. I don't need my water glassed re-filled every time I sip it and I'd like consistency on who is serving me so I can build a rapport over the meal. Service also wasn't very crisp. It felt a little disjointed and like the staff was pretty green or had just started working together. After ~$750 spent for two, I expected more. I'm glad the food was bomb and we enjoyed every single bite, but they need to make some updates on service. If I'm the one dolling out stars - no chance based on last night I'm awarding more than 1.
Listen, if a restaurant wants to tell you how you should
Listen, if a restaurant wants to tell you how you should tip up, I don't mind. It's their restaurant. They have standards. It's a statement of intent. I'm up for it. It's just that if their standards then dip below what they set, you're going to pile in. Which is what I'm doing. It feels mean and nitpicks but they asked for it. A Jacket is preferable when you go to Gordon Ramsey's. It's hot, but mantit sweat marks are something I'm prepared to allow for food from a place that's been three Michelin Star since I last went 20 years ago. That's some feat and I' not going to argue. Let me be clear. The food itself was perfection. This is possibly part of my quibble though. There aren't many edges to this place, and none of them are textured. The service is perfectly charming. The food is immaculate. And the night went swimmingly. There just wasn't much to challenge the mind or the palate. The three menu choices were fun. A seven course tasting menu. A la carte. And a seven course tasting menu thought up on the day derived from whatever they felt was good from the produce delivered. Sounds like a laugh but I'm not wholly convinced they approve of laughter in the dining room. We went for two normal tasters and a surprise. The room is beige. If you like beige, you'll love the room. There's some sort of light feature in the middle of the room hanging from the ceiling that looks like an xxxl shower curtain holder. This is the most noticeable thing about the room. That and the sound of silence Art Garfunkel himself might have been deafened by as we enter. Thankfully things did liven up as the tables filled but that first impression isn't knockout like it is when you walk into somewhere like Core. Actually, The Fat Duck is similarly underwhelming in terms of its surroundings but they then proceed to charm you senseless with the food and the experience. A charm that's lacking here. Amuse bouches roll out and are happily tucked away. The cheese balls I wouldn't have questioned if they had been from Papa Johns. I often wonder when eating high end food that the irony is we end up saying 'amazing, it tastes just like snickers/wotsits/Ritz crackers'. The closer you get, the better. Just like a Snickers but £45 more expensive. Winner. Anyway, the cheeseballs tasted good. Like I was watching football in front of the telly surrounded by pizza boxes and money off leaflets for my next order. Second course in was introduced as a smoked salmon salad. It was in fact smoked duck breast. No worries. Except that for the grand I'm dropping here, I thought that sort of thing was completely ironed out in the training. I literally don't care that they announced the wrong main ingredient. I can work it out for myself. That is until I remind myself that the whole reason I'm paying a small fortune for this is that nothing like this is ever supposed to happen. And they preferred I wear a jacket. I've watched The Bear. I've understood that these people have gone through nervous breakdowns to attain perfection. And I understand that means I'm going to have to shell out. I understand I need to do this in a slightly restricted jacket. So when it isn't perfect, however innocent, it rankles. That and the fact that they 'preferred' me to wear a jacket on a boiling hot night. Well if I'm paying all this money and melting at the same time, I'd prefer to know that the dish is smoked duck breast rather than smoked salmon. See, places like this turn you into a twat. I don't want to be a twat. I just want to be a normal person enjoying great food in a nice T shirt. But they wouldn't let me do that so say hello to Mr Twat. We had a delicious concoction which was a sort of broth top layer with a cream underneath that was sheer delight. The star of the show and a hint to head chef's talent and her background coming from south east Asia. The Somellier was wonderful and gleefully imparted his knowledge and a couple of fine suggestions. Other than that, nothing to report other than excellently executed dish after dish enjoyed in neutral surroundings served by very proper staff although one girl loosened up enough to chat a bit about her job which was fascinating and fun. More of that please. My son turned 18. That was the reason for our visit. He loved every moment. It felt special to him. He'd never eaten food as good and he marvelled at all the watches in the room. This wisened old git just wanted something with a bit more oomph. I yearned for some prefect imperfection. A Lee Scratch Perry cow moo, a Stan Bowles shirt hanging out as he ghosts past three defenders. A quirk, a bit of derring do. For that, I'd come back donning two jackets and a corset.
The best experience I've ever had.
Everything was absolutely perfect. My first three star Michelin restaurant and it def set the standards so high for the others I went to after. Everything on the menu was absolutely DELICIOUS. The service was out of this world. The ambiance wasn't really there at first but once ppl started drinking, it got louder and better. I can't wait to go back one day and have the food. Everything was so good!!!! Posted a video review about this place on tik tok & IG: @jessiica0204
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About the deposit
By 👻 @ConvincingKey74, 10/01/2021 2:20 pm
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For some restaurants are required deposit, so do I have to pay for the bid price plus deposit ahead ?
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Answer from 🦩 @FluffyStar64 (10/04/2021 2:22 pm)
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Good question. Currently the bidder will have to include the prepaid dinner price plus bid to secure the reservation. AT is currently working on an upcoming release where the prepaid amount and the bid amount are two separate transactions. Happy Bidding!
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