Dinner Menu
Chef de Cuisine
Philippe Vandewalle
Philippe has been Chef de Cuisine at The Ritz Club since its grand reopening in 1998. The menus he has attentively created with his dedicated brigade at The Ritz Club include Continental, Chinese, Thai, Lebanese, and Indian Cuisine. Philippe recognises that the star of the show is always the ingredients, that’s why he uses only the finest, freshest and seasonal produce in his culinary creations.
Restaurant Manager
Salvatore Cala-Lesina
Sicilian born Salvatore Cala-Lesina has a wealth of knowledge and an unsurpassable aptitude and enthusiasm when it comes to managing the award-winning restaurant at The Ritz Club. Since September 1998, Salvatore and his team have continuously upheld the highest levels of quality and service to meet the discerning needs and tastes of each and every Club member to ensure the ultimate dining experience.
(N) Dishes Containing Nuts
Ritz Classics
Appetisers & Salads
Ritz Salad (V)
Mixed leaves tossed in a mélange of sun dried tomatoes,
asparagus, artichokes, heart of palm, avocado
and shaved parmesan
Two Cheese Soufflé (V)
Served with a port coulis
Risotto Autunno
Woodland mushrooms, parmesan and truffle
Smoked Salmon Composition
Duo of cured and home smoked salmon served
with a dill brioche and hot vichyssoise
Seared Scallops
Truffle cauliflower coulis, crispy smoked pancetta
Game Terrine with Foie Gras (N)
Served with raisins, soda bread and apple chutney
Soups and Pastas
Mushroom Soup (V)
Onion Soup
Served with a gratinated Gruyère crouton
Moroccan Harira
A classic spiced lamb and chick pea soup
Chicken Consommé
A clear consommé garnished with asparagus tips
Tagliatelle, Penne, Spaghetti
Served with a sauce of your choice
Paccheri Alla Norma (V)
Neapolitan tube pasta, tossed with aubergine,
tomato, mozzarella, fresh basil and baked ricotta
Fish and Sea Food
Halibut and Fresh Foie Gras
Served with crushed potato,
accompanied by a creamy cèpes froth
Herb Crusted Sea Bass Fillet
Butternut squash purée, lime butter sauce
Fish and Chips
With mushy peas and mixed pickles
Dover Sole
Grilled or meunière
Seafood Cassoulet
Cooked with white beans and Roma tomatoes
Meat and Poultry
Rump of Lamb
Served with root vegetables fricassées, honey and balsamic
Loin of Veal
Served with braised endives, Savoy cabbage and artichoke
ivory shallot sauce
Seasonal Game
Served with traditional vegetable garnish and a port sauce
Beef Rossini
Mushroom duxelle, cocottes potatoes and Madeira sauce
Rib Eye
Served with horseradish purée, Boulangères potatoes,
glazed baby leeks and red wine sauce
Liver and Bacon
Mashed potato, browned onions and a sage jus