Restaurant Gordon Ramsay High

Beautifully tender Turbot, elevated with fig leaves for vibrancy

Crisp. Light. Elegantly Plated.

Indulge in the flavours of our langoustine tempura

End the evening with our selection of Petit Fours

Elderflower and apple pâte de fruit, white chocolate and strawberry ice cream, dark chocolate and Isla whiskey truffle, finishing with a Jasmine caramel choux bun

A true taste of the Cornish coast

Our sustainably grown Porthilly oysters are cultivated in the pristine waters of the Camel Estuary, delivering a fresh, clean flavour with delicate mineral notes in every bite.

Aged Lake District Sirloin, girolle mushroom, smoked Jersey royals and Australian black winter truffle, expertly plated by our Executive Head Chef James Goodyear

Exceptional cheese deserves exceptional company.

In partnership with La Fromagerie, we’ve handpicked a seasonal selection of outstanding British and French cheeses, including St Jude, Sariette de Banon, Mount Leinster and Stichelton.

Thoughtfully paired with preserved Yorkshire rhubarb, candied walnuts, grapes and truffle honey

A glimpse of season’s best, beautifully vibrant artichokes

The experience begins with a delicate Duck Liver Choux, a refined and indulgent first bite that offers a glimpse into the journey to come

Michelin-flair, 60 floors above London 💫

These are our seasonal hand-dived scallops from the Isle of Skye, perfectly sliced and finished with coastal greens, finished tableside with a scallop roe and smoked brown butter dashi

Cured Loch Duart salmon, smoking pine branches, paired with a smoked cream enriched with its roe and pickled spruce