only and seating 26 guests with sittings at 6.30 pm and 7.30 pm.
According to Sharp, diners can expect the feel of an exclusive kitchen table experience, but in a restaurant setting: “It’s always been a dream of mine to run an intimate tasting menu restaurant in such a beautiful location.”
Overlooking the iconic Savoy Hotel entrance, Restaurant 1890 is dressed in sophisticated hues of beige and gold with crisp white tablecloths. Its ambient art deco aesthetic is the work of Russell Sage Studios, responsible for some of the interiors of the UK’s most exclusive hotels, restaurants and residences, nonetheless creator of the classic interiors of The Savoy Grill.
Food & Wine
Inspired by dishes first created by Georges Auguste Escoffier during his time at The Savoy Hotel in 1890, James Sharp and his team have delivered a modern French tasting menu with European influence.
“Restaurant 1890 creates a blend between unparalleled service, culinary creativity and exquisite wines,” said Gordon Ramsay at its opening. “The tasting menu is prepared with great flair under the very talented executive head chef James Sharp and our hand-picked team.
“It’s the third gastronomic jewel operated by our restaurant group at The Savoy [Ramsay has been in charge of the Savoy Grill since 2003, and he has recently launched the seafood-focused River Restaurant] and we’re incredibly excited to offer this new experience.”
The Carte Blanche Dinner Tasting Menu costs £175 and features nine courses available from Tuesday to Saturday. A shorter, four course version of this menu is available Friday and Saturday lunchtimes.
“The finest ingredients are sourced from all corners of the world,” explained James Sharp in an interview after the inauguration of the restaurant. “The tasting menu may change from day to day to ensure the best produce we can find is always featured.”
The ever-changing tasting menu includes Escoffier-inspired signature dishes such as luxurious vol-au-vent lobster with a fragrant herb purée and sauce Americaine. Other dishes that can be found are a Bouillabaisse a la Marsellaise and a wild garlic velouté with crème fraiche and frog leg.
Every dish is matched with a carefully curated wine list chosen by Head of Wine, Emanuel Pesqueira. For the remarkable breadth, depth, and originality in every bottle, the restaurant is also recognised in The World of Fine Wine.
"Our wine list is a humble gathering of recognition to the vintners on their tremendous dedication and artistic wine making skills,” says Emanuel. “Every time I open a bottle, it is like unlocking a special or specific time and place. Every glass has something different to say; each wine represents a journey, passion, history, family, mystery, and celebration somewhere. I look forward to uncorking new moments and building new memories through our wine list.”
On the 5th of February 2024, 1890 by Gordon Ramsay was awarded One Michelin Star.
Accolades
