Chef’s Off-Menu Tasting at 1890 by Gordon Ramsay

At Restaurant 1890 by Gordon Ramsay, the off-menu experience takes the form of a quietly orchestrated culinary narrative, one that unfolds without a printed menu, or expectations beyond trust. From the moment the reservation is confirmed, the kitchen and wine team begin shaping an evening around the guest rather than a framework, inviting preferences, curiosities, memories, and even favorite ingredients to subtly inform the direction of the meal. 

The journey begins without ceremony. There is no menu to study, only a conversation that sets the tone. Courses arrive as chapters rather than courses, each introduced with just enough context to anchor the dish while preserving a sense of surprise. Classical French foundations are evident.

The kitchen allows itself to adapt as the evening progresses, responding to the guest’s reactions in real time. A dish may quietly lean more indulgent or more restrained, a garnish may shift, a supplemental course may appear unannounced if a particular ingredient sparks delight. In this way, the meal feels less like a tasting menu and more like a dialogue, guided by intuition rather than structure.

Wine plays an equally personal role. The sommelier curates pairings that move beyond expected harmony, sometimes echoing Escoffier-era classics, other times introducing rare or unexpected bottles drawn from the cellar. 

The experience often concludes with a nod to legacy. A dessert may subtly reference a final bite to evoke the grandeur of historic Savoy dining through modern restraint.