Exterior view of city

Galvin at Windows

Welcome to our rooftop London restaurant on the 28th floor.

Even table setup with large window behind

Fine dining

Dessert plate

Meet the chef

What's on

Experience a feast of events at Galvin at Windows. Enjoy great hospitality and good company, our passion for fine French food, and fun parties in our sky bar.

Festive season

Experience the magic of the festive season with Galvin at Windows. Floating dream-like above the city on the 28th floor of the London Hilton on Park Lane, Galvin at Windows Restaurant and Bar is renowned for its stunning views over the capital, award winning food, wine and service. With all its glamour, the restaurant and 10 Degrees Bar is available for all of your festive requirements.

Nat Bowen exhibits

Dine amongst the colourful artwork of Nat Bowen; one of the UK’s leading abstract resin artists and a favourite amongst celebrities and some of the world’s most prolific art collectors. Bowen is one of the UK’s most influential artists and is famed for her colourful and lustrous multi-layered resin pieces inspired by Chromology, the psychology of colour. A large-scale diptych titled ‘Reflection’ painted in Bowen’s signature colours is on show, bringing vibrant colour to your dining experience. Available for all our guests to enjoy.

Hours

Restaurant Hours

Monday – Closed

Tuesday – 6 pm – 9:30 pm

Wednesday – Saturday, 12 pm – 2.15 pm | 6 pm – 9.30 pm

Sunday, 12 pm – 2.45 pm

Bar Hours

Monday – Tuesday, 5 pm – 12 am

Wednesday – Friday, 11:30am – 1am

Saturday, 11:30am – 2am

Sunday, 11:30am – 12am

Please note our serving times for bar food varies.
Last orders 45 min before closing.

No sportswear. Smart casual attire is required for dinner. Coats and jackets to be placed in the cloakroom upon entry.

Dining tables with window view

Restaurant Offers

Taste of Christmas

This festive season take indulgence to new heights with award-winning food, wine and service.

The specially curated Taste of Christmas menu is available from £55.00 per person include Treacle cured salmon pastrami, pickles & rye bread; Cornish cod, parsnip & vanilla purée, wild mushrooms, red wine sauce; and for those with a real hunger – Dry-aged beef sirloin & braised cheek, smoked potato, caramelised onions.

Available for lunch Wednesday to Saturday – 3 courses at £55 with a glass of fizz

Available for dinner Tuesday to Thursday – 4 courses at £79.

Galvin at the Windows Restaurant dining table

Sunday lunch

Indulge in Britain’s most loved culinary tradition at Galvin at Windows with two courses from our Sunday Lunch menu for £45.

From a traditional roast to modern twists on classics, the Sunday Lunch menu at our skyline restaurant has something for everyone.

Menus

Starters

Hubert Lactose’s Tomatoes, goats curd, ginger, basil

£22

Portland crab, hazelnut, crab apple, dill

£28

Scottish venison tartare, smoked ricotta, umeboshi plum

£25

Limousine veal sweetbread “Satay”

£28

Main Course

Risotto of parsley, girolles, Madeira, autumn truffle

£34

Dover sole, Fowey mussels, Veronique, aged Baeri caviar

£52

Cornish cod, chicken wing “choux farci”, red pepper dulse, chicken butter sauce

£39

Duck, tartlet of gizzard, beetroot & persimmon

£44

Beef Wellington, celeriac, beef shin glazed onion, sauce bordelaise (carved table side)

(to share)
£48.50

Sides

Seasonal leaves, salad cream

£7

Purple sprouting broccoli, brown butter hollandaise

£8

Pomme purée

£8

Desserts

Sollies Fig, ivoire cremeaux, port & hazelnut

£15

Chocolate & Sicilian Orange, araguani, marmalade

£16

Apple Tarte tatin, calvados caramel, Tahitian vanilla ice cream

£15

Selection of seasonal cheeses by Maître affineur ‘Buchanans’ *

Selection of seasonal cheeses by Maître affineur ‘Buchanans’ *
Our cheeses are made with unpasteurized milk

3 Cheeses

£18

5 Cheeses

£24

Five Courses

Hubert Lactose’s Tomatoes, goats curd, ginger, basil

Scottish venison tartare, smoked ricotta, umeboshi plum

Cornish cod, red pepper dulse, chicken butter sauce

Duck, tartlet of gizzard, beetroot & persimmon

Soillies Fig, ivoire cremeaux, port & hazelnut

£105 per person for 5 Course

Add wine pairing for £65

Add fine wine pairing for £130

Optional course £10 per person

Selection of seasonal cheeses by Maître affineur ‘Buchanans’

Seven Courses

Hubert Lactose’s Tomatoes, goats curd, ginger, basil

Scottish venison tartare, smoked ricotta, umeboshi plum

Portland crab, hazelnut, crab apple, dill

Dover sole, Fowey mussels, Veronique, aged Baeri caviar

Beef Wellington, celeriac, sauce bordelaise (carved table side)

Jelly & Ice cream, Pimms No1

Chocolate & Sicilian Orange, araguani, marmalade

£125 per person for 7 Courses

Add wine pairing for £95

Add fine wine pairing £180

(Available on request)

Optional course £10 per person

Selection of seasonal cheeses by Maître affineur ‘Buchanans’

Head Chef Marc Hardiman | This is a sample menu only. Available for lunch until 1:45pm and dinner until 9:30pm. All produce is prepared in an area where allergens are present. For those with allergies, intolerances, and special dietary requirements who may wish to know about the ingredients used, please ask a member of the Management Team. * Our cheeses are made with unpasteurized milk. Price includes VAT, a discretionary service charge of 13.5% will be added to your bill.

Starters

Andalusian gazpacho, anchovy & olive toast, boiled egg

Cured Faroe Islands salmon, cauliflower, ponzu dressing

Warm Blythburgh pork & black pudding terrine, piccalilli, pork puff

Main Courses

Confit label rouge duck leg, beetroot, persimmon, tarragon

Cornish pollock, beach herbs & hollandaise

Risotto of girolles, Madeira reduction

Sides

Seasonal leaves, salad cream

£7

Purple sprouting broccoli, brown butter hollandaise

£8

Pomme purée

£8

Desserts

Raspberry parfait, vanilla crème, meringue

Blackberry soufflé, cream cheese ice cream

Marc’s cheese of the month & seasonal garnish

2 courses at £38 per person

3 courses at £45 per person

3 courses with half a bottle of wine at £58 per person

Head Chef Marc Hardiman | This is a sample menu only. Available for Lunch Wednesday – Saturday 12pm until 2:15pm. Price includes VAT; a discretionary service charge of 13.5% will be added to your bill. For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within this menu Our artisan cheeses are made with unpasteurized milk.

Starters

Pea soup, sour cream & caviar

Hubert Lactose’s Tomatoes, goats curd, ginger, basil

Marbled duck liver, peaches, hazelnut, Monbazillac

Tartare of Faroe Islands salmon, cauliflower, horseradish, ponzu dressing

Main Courses

Scottish halibut & scallop, datterini tomatoes, bouillabaisse

Mushroom risotto, girolles, Madeira reduction

Cornish cod, chicken wing “choux farci”, red pepper dulse, chicken butter sauce

Cornish lamb, celeriac, coastal herbs, laverbread gravy

Roast native black Angus beef, Yorkshire pudding, seasonal vegetables, red wine sauce

Sides

Seasonal leaves, salad cream

£7

Purple sprouting broccoli, brown butter hollandaise

£8

Pomme purée

£8

Desserts

Apricot soufflé, milk chocolate sorbet

Apple tart tatin, vanilla ice cream, Calvados caramel

Chocolate & Sicilian Orange, araguani, marmalade

English strawberries, clotted cream, verbena

Selection of 3 seasonal cheeses by Maître affineur ‘Buchanans’

3 Courses at £59 per person

Head Chef Marc Hardiman | This is a sample menu only. Available for Lunch on Sunday 12pm until 3pm. All produce is prepared in an area where allergens are present. For those with allergies, intolerances, and special dietary requirements who may wish to know about the ingredients used, please ask a member of the Management Team. * Our cheeses are made with unpasteurized milk. Price includes VAT, a discretionary service charge of 13.5% will be added to your bill.

Main Courses

Tagliatelle pasta with tomato sauce or butter & parmesan cheese

£12

Steamed Cornish cod*

*(served with creamed potato mash & seasonal vegetables)
£15

Roast breast of chicken *

*(served with creamed potato mash & seasonal vegetables)
£15

Sunday roast beef with all the trimmings *

(available only on Sundays)
£15

Dessert

Selection of ice cream

Chocolate brownie, seasonal berries

Head Chef Marc Hardiman | This is a sample menu only All produce is prepared in an area where allergens are present. For those with allergies, intolerances, and special dietary requirements who may wish to know about the ingredients used, please ask a member of the Management Team. *Our cheeses are made with unpasteurised milk. Price includes VAT, a discretionary service charge of 13.5% will be added to your bill.

Dress Code

No sportswear. Smart casual attire is required for dinner. Coats and jackets to be placed in the cloakroom upon entry.

Close up shot of a woman enjoying a glass of champagne as she parties in a nightclub with her friends.
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