Enjoy a selection of exquisite breakfast options at a luxurious hotel in Mayfair.

Exquisite Breakfast Options

Join us for an unforgettable Easter Sunday lunch at the renowned Two Michelin-starred Ritz Restaurant.

Easter Sunday Lunch

Ritz Breakfast

CHAMPAGNE Ritz RESERVE BRUT

Crack the eggs into a small bowl, add the milk, a pinch of sea salt and freshly ground black pepper. Whisk until uniform and slightly frothy. Heat a nonstick skillet over low–medium low heat and add 1 tbs unsalted butter. When the butter has melted and is just foaming (do not brown), pour in the egg mixture. Using a silicone spatula, stir slowly and continuously, scraping the bottom and folding the curds into the center. Cook gently for 2–3 minutes until the eggs are softly set but still creamy. Remove from heat while slightly underdone (carryover heat will finish them) and keep warm.

Prepare soft scrambled eggs

Split and toast the English muffin or brioche slice until golden. Spread 1 tsp unsalted butter while hot so it melts in. If you prefer, lightly toast under a broiler for 30–60 seconds, watching carefully to avoid burning.

Toast and dress the bread

Spread 2 tbsp softened cream cheese on the toasted bread. Arrange 60 g smoked salmon over the cream cheese. Scatter 1 tsp rinsed capers and 2 tbsp thinly sliced red onion on top. Squeeze a little lemon over the salmon and finish with 1 tbs microgreens or a few dill sprigs. Reserve a lemon wedge to serve.

Assemble smoked salmon

Place the warm soft scrambled eggs beside the smoked salmon-topped toast. Season the eggs lightly with a tiny pinch of extra sea salt and a crack of black pepper if desired. Garnish the eggs with a few microgreens or a tiny sprig of dill for a hotel-style presentation.

Plate eggs with salmon

Spoon 1/2 cup full-fat Greek yogurt into a small ramekin. Drizzle 1 tsp honey over the yogurt, top with 3/4 cup of sliced seasonal fruit, and finish with 1 tbs chopped toasted almonds for crunch.

Prepare fruit and yogurt accompaniment

Arrange the salmon toast, soft scrambled eggs, and yogurt with fruit on a warmed plate. Add the reserved lemon wedge to the plate. Serve immediately while eggs are warm and toast is crisp.

Serve

large eggs

unsalted butter

whole milk

sea salt

freshly ground black pepper

classic smoked salmon

lemon wedges

capers, rinsed

thinly sliced red onion

cream cheese, softened

microgreens or dill

English muffin or brioche slice

unsalted butter (for bread)

seasonal fruit (sliced)

Greek yogurt (full fat)

honey

toasted almonds, chopped

Preheat oven to 200°C (400°F). Arrange pancetta slices on a baking tray lined with parchment and bake 8–10 minutes until crisp. Remove and drain on paper towel; reserve for garnish.

Prepare pancetta

In a medium saucepan, melt butter over medium heat. Add the finely chopped shallot and sweat gently for 3–4 minutes until translucent but not browned. Add the frozen peas and toss for 1–2 minutes.

Cook shallot and peas

Add the vegetable stock, bring to a gentle simmer and cook 6–8 minutes until peas are tender. Stir in lemon zest, lemon juice, salt and black pepper.

Simmer

Use an immersion blender (or transfer to a blender in batches) and purée until completely smooth and silky. If too thick, add up to 50 ml more stock to reach desired consistency. Taste and adjust seasoning.

Blend and finish

Stir the crème fraîche with 1 tsp lemon zest and 1/2 tsp lemon juice (from the quantities listed). Season to taste with a pinch of salt and pepper.

Prepare lemon crème fraîche

Ladle the velouté into warmed bowls, add a spoonful of lemon crème fraîche in the centre, crumble crispy pancetta on top, and finish with micro herbs or chopped chives. Serve immediately.

Remove the leg of lamb from the refrigerator 1 hour before roasting to come to room temperature. Preheat oven to 220°C (430°F).

Bring lamb to room temperature and preheat

In a small bowl combine olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt and pepper to make a paste. Rub the paste all over the leg of lamb, pressing to adhere.

Make herb paste and season lamb

Place lamb on a rack in a roasting tray and roast at 220°C for 20 minutes to develop colour.

Roast lamb (initial high heat)

Reduce oven temperature to 180°C (350°F) and roast for a further 25–30 minutes per 500 g for medium-rare. For a 1.8 kg joint, roast approximately 80–90 minutes after the initial high-heat period (check with a meat thermometer: 55–57°C for medium-rare). Tent with foil and rest at least 15 minutes before carving.

Reduce heat and continue roasting

Lower oven to 170°C (340°F) if needed. Rub a 20x30cm ovenproof dish with a little butter or oil and rub in the crushed garlic. Layer the thinly sliced potatoes in overlapping rows. In a saucepan, gently warm the double cream, milk, grated nutmeg and a pinch of salt until just below simmering. Pour hot cream over potatoes, press down to submerge, sprinkle grated Gruyère over the top.

Prepare dauphinoise potatoes — assemble

Cover loosely with foil and bake for 45 minutes at 170°C, then remove foil and bake another 20–25 minutes until golden and bubbling and the potatoes are tender when pierced. Let rest 10 minutes before serving.

Bake dauphinoise

While lamb roasts, place peeled carrot batons in a wide sauté pan with butter, maple syrup, orange juice, salt and pepper. Cook over medium heat, stirring occasionally, until carrots are tender and glazed, about 12–15 minutes. If they brown too quickly, add 1–2 tbsp water and reduce heat. Keep warm until serving.

Cook maple-glazed carrots

Carve the rested lamb into slices. Plate two to three slices per person with dauphinoise potatoes and glazed carrots. Spoon warm red wine jus (below) over the lamb or serve alongside.

Carve lamb and serve

In a small saucepan heat 1 tbsp olive oil over medium heat. Add the finely chopped shallot and cook until soft, 3–4 minutes. Add the red wine and tomato paste, bring to a simmer and reduce by about two-thirds until slightly syrupy.

Sauté shallot and reduce wine

Add the lamb or beef stock and simmer gently until the sauce is reduced to about 300 ml and has a rich, concentrated flavour (about 12–15 minutes). Skim any surface fat as it cooks.

Add stock and reduce

Season with salt and pepper. Off the heat, whisk in the cold cubed butter piece by piece to give the jus a glossy sheen and slightly thicken it. Keep warm (do not boil) until ready to serve.

Finish sauce

In a medium saucepan combine double cream and caster sugar. Bring to a gentle boil over medium heat, stirring so sugar dissolves. Once boiling, reduce heat and simmer gently for 3 minutes. Remove from heat and stir in lemon zest and lemon juice. Let cool for 10 minutes.

Make posset

Pour the lemon cream into individual serving glasses or ramekins. Cool to room temperature, then refrigerate at least 3 hours (or overnight) until set and silky.

Set posset

Just before serving, top each posset with a selection of fresh berries and a shortbread finger on the side. Garnish with a mint leaf if desired.

Assemble and serve

frozen peas

shallot, finely chopped

vegetable stock

lemon zest

lemon juice

salt

black pepper

crème fraîche

crispy pancetta (thin slices)

micro herbs or chives (for garnish)

bone-in leg of lamb

olive oil

garlic cloves, minced

fresh rosemary, chopped

fresh thyme, chopped

Dijon mustard

potatoes (waxy, for dauphinoise), thinly sliced

double cream

milk

garlic clove (for potatoes), crushed

nutmeg, freshly grated

grated Gruyère or Comté

carrots, peeled and cut into batons

unsalted butter (for carrots)

maple syrup

freshly squeezed orange juice

lamb or beef stock

red wine (good quality)

tomato paste

butter, cold, cubed (to finish)

caster sugar

lemon juice (fresh)

ready-made shortbread fingers

mixed fresh berries (strawberries, raspberries, blueberries)

mint leaves (optional, garnish)

Preheat oven to 160°C (320°F). Place the croissants on a baking sheet and warm for 5-7 minutes until lightly crisp and warmed through. Remove and set aside on a platter.

Warm and assemble croissants

Portion butter and preserves: Place unsalted butter into a small ramekin to come to soft temperature. Spoon preserves into a separate small dish for spreading or individual serving.

Prepare fruit and yogurt: Arrange 1 cup of assorted sliced seasonal fruit in a small bowl. In a separate small serving dish, combine Greek yogurt with 1 tsp honey and sprinkle the toasted chopped mixed nuts on top.

Plate the platter: On a breakfast plate or tray, place the warmed croissants next to the butter and jam. Add the bowl of fruit and the yogurt pot. Garnish the fruit with a light drizzle of honey if desired.

Toast the English muffins: Split the English muffins and lightly butter each half with the 10 g butter. Toast under a grill or in a toaster until golden and set aside on a warm plate.

Fill a wide shallow pan with about 8 cm (3 inches) of water and bring to a gentle simmer. Add 1 tsp white wine vinegar to the water. Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water and slide one egg at a time into the center. Poach eggs for 3 minutes for runny yolks or 3.5-4 minutes for slightly firmer yolks. Remove with a slotted spoon and briefly drain on kitchen paper.

Poach the eggs

Assemble Eggs Royale: Place one toasted English muffin half on each serving plate. Top each half with approximately 20 g smoked salmon (divide 80 g across the four halves). Place a poached egg on top of the salmon. Spoon 1 tbsp hollandaise sauce over each egg to cover the yolk. Season with a pinch of salt and a light grind of black pepper. Finish with a scattering of finely chopped chives.

Serve immediately: Serve Eggs Royale hot alongside the croissant platter. Provide extra hollandaise at the table if desired.

Brew tea: Heat 250 ml hot water to near boiling (about 95°C/203°F). Pour over the tea bag or 1 tsp loose-leaf Earl Grey in an infuser and steep for 3-4 minutes. Add milk to taste if desired.

Prepare coffee: Brew a cup of fresh coffee (espresso or filter) and serve immediately. Offer sugar and milk on the side.

Final presentation: Place beverages with the breakfast platter and Eggs Royale. Provide cutlery, napkins, and any condiments (salt, pepper) at the table.

freshly baked croissants

butter (unsalted)

preserve or jam (strawberry or apricot)

assorted sliced seasonal fruit (melon, berries, pineapple)

mixed nuts (toasted, chopped)

English muffins

butter (room temperature)

smoked salmon

eggs

white wine vinegar

hollandaise sauce

chives (finely chopped)

loose-leaf Earl Grey tea or tea bag

hot water

fresh milk (optional)

freshly brewed coffee (espresso or filter)

Place the Ritz Reserve Brut bottle in an ice bucket filled with ice and a little water for 20–30 minutes, or chill in the refrigerator 3–4 hours prior to service so it reaches 6–8°C (43–46°F).

Chill bottle

Set champagne flutes in a cool area or place briefly in the refrigerator (10–15 minutes). Avoid freezing—frost can mask aromas and create condensation.

Chill flutes

Hold the bottle at a 45° angle, keep the cork covered with a towel, and loosen the wire cage while keeping a thumb over the cork. Gently twist the bottle (not the cork) to ease the cork out with minimal pressure until you hear a soft sigh rather than a loud pop.

Open bottle

Wipe the bottle lip with the napkin, then pour slowly into the center of each flute — fill to about two-thirds (roughly 100–120 ml per flute) to preserve bubbles and allow aromas to develop. Pour in a steady stream to preserve mousse and avoid overflow.

Inspect and pour

If using lemon twists, express the oils by holding the twist over the flute and giving it a quick squeeze, then rub the rim lightly and drop it into the glass.

Add lemon twist

For a decorative touch, gently place one fresh raspberry into each flute or apply a small piece of edible gold leaf to the inner lip of the glass with tweezers. Do not stir; allow garnish to float gently.

Add raspberry or gold leaf

Present the bottle in the ice bucket beside the glasses with a clean napkin or pourer. Serve immediately so guests enjoy the wine at the optimal temperature and effervescence.

Exquisite Breakfast Options

Easter Sunday Lunch

Ritz Breakfast

Champagne Ritz Reserve Brut