Milk breadRestaurant 1890·Gordon RamsayLondonFreshly baked and wonderfully soft with a rich buttery aroma, accompanied by...|
Breton galetteOrrery Restaurant·JulioLondonReinterpretation of the Breton galette, absolutely excellent and very refined.|
Chartreuse SorbetOrrery Restaurant·JulioLondonA surprise middle course, explained by the chef in person.|
CanapésOrrery Restaurant·JulioLondonBeautifully presented and bursting with flavor, crafted with care and...|
PorkBouchon Racine·Henry HarrisLondonA main course featuring pork, often served as a sharing dish, described as...|
Roasted Pig's HeadFallow·Jack CroftLondonAn adventurous and impressive dish, noted for its execution and taste, often...|
Smoked Cod's HeadFallow·Jack CroftLondonA house speciality featuring smoked cod's head with Sriracha sauce,...|
Bread with hay hollandaisePortland·Merlin Labron-JohnsonPortlandBread served with a creamy hollandaise sauce infused with hay.|
Short-Rib Beef SandwichHide Ground·Ollie DabbousLondonA recommended starter featuring a fried sandwich with short-rib beef and a...|
Club SandwichThe American Bar·Maxim SchulteLondonChicken and bacon mixed with cheese and grilled.1 save|
White Risotto with 30-month Parmigiano ReggianoOsteria Vibrato·Charlie MellorLondonAn exceptional and well-made creamy risotto featuring 30-month aged...|
Hanky PankyThe American Bar·Ada ColemanLondonA classic cocktail invented at The American Bar at The Savoy, typically made...|
Corpse Reviver No 2The American Bar·Gordon RamsayLondonA classic 'Corpse Reviver' cocktail, known for its invigorating qualities,...|
painters paletteThe Savoy Hotel·Gordon RamsayLondonA perfect modern cocktail that uses rye fat washed in almond milk.|