Restaurant Gordon Ramsay

RESTAURANT GORDON RAMSAY
68 Royal Hospital Road, London SW3 4HP
020 7352 4441





Roasted Loire Valley foie gras with braised carrots and almond foam



Ravioli of lobster, langoustine and salmon with tomato chutney and vinaigrette



Fillet of turbot with braised baby gem lettuce and a citrus sauce



Roasted Barbary duck breast with creamed Savoy cabbage, chesnuts and Madeira sauce



Selection of French cheeses



Tiramisu



Pineapple and coconut soup with chilli syrup



Bitter chocolate and hazelnut cylinder with ginger ice cream and blackberry granité

iggy's

The Regent Singapore
One Cuscaden Road 249715 , Singapore
Telephone: (65) 6733-8888 Fax: (65) 6732-8838

Ignatius Chan has an international following and a slew of awards, and with Iggy's he has created what many people consider the perfect restaurant. It's a cozy 28-seat spot on the third floor of the Regent Hotel, and more than half of those seats are at the counter giving diners an up-close view of food preparations and a more intimate rapport with the kitchen staff.



Chilled Cappellini with Scallop tartare jelly and Konbu


Steam Ocean Trout Mousse with marinated Ikura and Ponzu sauce


Braised Kurobuta pork cheek with Onion Confit and shaved Chinese black truffle


Charcoal-grilled Quail with Japanese sweet Corn, Polenta and Rosemary oil


Vairhona Araguani chocalate terrine, baked chocalate molten cake and chocalate-mint shake

Fat Duck

The Fat Duck
High Street
Bray
Berkshire
SL6 2AQ


Tasting Menu

NITRO-GREEN TEA AND LIME MOUSSE


OYSTER AND PASSION FRUIT JELLY, LAVENDER


POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GASPACHO


QUAIL JELLY, CREAM OF LANGOUSTINE, PARFAIT OF FOIE GRAS
OAK MOSS AND TRUFFLE TOAST


SNAIL PORRIDGE
Joselito ham


ROAST FOIE GRAS
Almond fluid gel, cherry, chamomile


"SOUND OF THE SEA"


SALMON POACHED WITH LIQUORICE
Artichokes, vanilla mayonnaise and “Manni” olive oil


BALLOTINE OF ANJOU PIGEON
Black pudding “to order”, Pickling brine and spiced juices


HOT AND ICED TEA


MRS MARSHALL’S MARGARET CORNET


PINE SHERBET FOUNTAIN (PRE-HIT)


MANGO AND DOUGLAS FIR PUREE
Bavarois of lychee and mango, blackcurrant sorbet, Blackcurrant and green peppercorn jelly


PARSNIP CEREAL


NITRO-SCRAMBLED EGG AND BACON ICE CREAM


WHISK(Y) WINE GUMS


PETIT FOURS

TETSUYA'S

529 Kent Street, Sydney NSW 2000, Australia
+61 2 9267 2900
www.tetsuyas.com

Degustation set menu

Pea Soup with Bitter Chocolate Sorbet


Smoked Ocean Trout & Avruga Caviar


Leek & Crab Custard


Scallop Carpaccio with Red Wine Vinaigrette


Confit of Petuna Tasmanian Ocean Trout with Konbu, Daikon & Fennel


Ravioli of Queensland Spanner Crab with Tomato & Basil Vinaigrette


Grilled Fillet of Barramundi with Braised Nameko, Enoki & Woodear Mushrooms


Twice Cooked De-Boned Spatchcock with Olive & Caper Jus


Grilled Wagyu Beef with Lime & Wasabi


Comte with Lentils


Betroot & Blood Orange Sorbet
Strawberry Shortcake


Vanilla Bean Ice Cream with White Beans & Dates


Chocolate Terrine with Mascarpone & Cognac Anglaise

This is the extra Australian Rock Oysters