For our final Gordon Ramsay experience we decided to try Maze in Grosvenor Square. We arrived rather early so left our name for a booking and returned later. What had started as a drizzly morning soon saw the sun coming out and brightening Grosvenor Square. Maze is located in a lovely old sandstone building which backs on to the Marriott London Grosvenor Square and has lots of embassies as neighbours.
The interior is quite modern and refined, medium woods, neutral colours, enhanced with the odd splash of colour make for a relaxing room. The tables had a maze like design in metal embeded in the top and I really liked the cutlery stands.
We opted for the £25 four course set menu which, surprisingly, we were able to pick which four dishes we wanted. R and I both had the same starter and main but had different second and fourth courses. We also opted for the matching flight of three wines which was an additional £20. This worked out to be around AUD$70 each. I tell you lunch is the best time to eat in London!!
First course was delicious terrine of chicken and foie gras. There you go foie gras again, I told you we had a lot!!
As my second course I chose a hash brown. Originally I chose it for the novelty but when it arrived at the table I was very happy to have ordered it. The hash brown was nice and crispy on the outside and slightly creamy internally. The bacon was lovely and crisp while the egg component was a dollop of yolk.
R had the pork dumplings with radish and aromatic mushroom broth. This was a dish I contemplated but didn’t want to double up with R. Well filled dumplings with very finely shaved radish and shallots, the mushroom broth was really nice and well flavoured.
Our third course we both had the same, a feather steak with potato puree and a sprinkling of Togarashi spice. Feather steak is a cut of meat that needs to be braised and this was really well done and delicious. The sprinkle of Togarishi spice over the steak and puree added a nice spicy highlight to the dish. Togarashi spice is a Japanese chili pepper mix that is usually used for ramen and udon soups. There are several kinds of togarashi: Ichimi is just the chili/red pepper while Nanami/Shichimi togarashi is a blend of red peppers, sansho pepper, roasted orange peel, black and white sesame seeds, seaweed, and ginger.
Dessert was amazing. I had a very light apple terrine with rhubarb and a custard ice cream. It had a lovely rosy coloured ‘soup’ with finely diced rhubarb and apple. R went for the banana and date parfait with butterscotch and walnuts. The presentation on both was fantastic.
Now I know you will be wanting to know which was our favourite Gordon Ramsay dining experience but they were all great. Each had its own feel and style. Service was fantastic, ambience in each was wonderful. When we go back we will be checking out a few of Gordon’s other restaurants.
Stay tuned for more on our trip coming soon!!