10 – 13 Grosvenor Square
London
W1K 6JP
T: 0207 107 0000
F: 0207 107 0001
www.gordonramsay.com
maze@gordonramsay.com
Open:
Monday – Sunday
Lunch 12.00pm – 2.30pm
Dinner 6.00pm – 10.30pm
Bar 12.00pm – 1.00am
Click for Map
As the first British chef to complete a stage with Ferran Adria at El Bulli there’s never been any doubt about chef Jason Atherton’s Hispanophile credentials. His CV is pretty impressive too, to say the least: an alumni of Pierre Koffman, Nico Ladenis and Gordon Ramsay, there’s no doubt that Atherton is a chef at the peak of his powers.
Part of the Gordon Ramsay group, Maze is the showcase for Atherton’s cutting edge tapas-style - or perhaps, given that the range of influences stretches way beyond the Iberian peninsula, more accurately “small plate” - dining. Despite its rather anonymous Mayfair location, Maze is a real delight inside with interiors by David Rockwell; likewise the food presentation is immaculate, often eye-popping but never sacrificing flavour in pursuit of good looks.
Choose from the tasting menu and eight dishes are recommended per person – roasted Orkney sea scallops with cured ham, maple syrup, egg and peas, marinated foie gras with smoked eel and baked potato foam or canon of lamb with or steamed daurade Royale with candied aubergine, spicy ketchup and bok choi.
The matching of wine with food is paramount – this spectacular wine list could take several lifetimes to work through – but then isn’t that what a good sommelier is for? Try the flight of Sherry – a selection of three glasses (Puerto Fino, Amontillado and Pedro Ximenez) or choose from nine Sherries by the bottle from a bone-dry Lustau Puerto Fino to a smooth Oloroso from Fernando de Castilla.
Note: dress code is smart casual, no sportswear
Part of the Gordon Ramsay group, Maze is the showcase for Atherton’s cutting edge tapas-style - or perhaps, given that the range of influences stretches way beyond the Iberian peninsula, more accurately “small plate” - dining. Despite its rather anonymous Mayfair location, Maze is a real delight inside with interiors by David Rockwell; likewise the food presentation is immaculate, often eye-popping but never sacrificing flavour in pursuit of good looks.
Choose from the tasting menu and eight dishes are recommended per person – roasted Orkney sea scallops with cured ham, maple syrup, egg and peas, marinated foie gras with smoked eel and baked potato foam or canon of lamb with or steamed daurade Royale with candied aubergine, spicy ketchup and bok choi.
The matching of wine with food is paramount – this spectacular wine list could take several lifetimes to work through – but then isn’t that what a good sommelier is for? Try the flight of Sherry – a selection of three glasses (Puerto Fino, Amontillado and Pedro Ximenez) or choose from nine Sherries by the bottle from a bone-dry Lustau Puerto Fino to a smooth Oloroso from Fernando de Castilla.
Note: dress code is smart casual, no sportswear