London Hilton on Park Lane | Galvin at Windows

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Galvin at Windows

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

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Galvin at Windows restaurant dining room, window view of the city

Fine dining

The award-winning Galvin at Windows Restaurant offers a sought-after dining experience with panoramic London views. Enjoy gourmet cuisine and innovative menus based on seasonal ingredients.

Meet the chef

Head Chef Marc Hardiman inspires guests with a next level dining experience. His seasonally inspired cooking champions the great British larder, marrying simplicity with innovation. With over ten years of experience in the industry, Marc’s innovative menus are at the cutting edge of modern cuisine.

What's on

Enjoy great hospitality and good company, our passion for seasonal British cuisine, and fun parties in our sky bar.

Friday Horizons

Join us every Friday until 25th August to enjoy live music and a complimentary cocktail when you dine with us.

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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.

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Hours

Restaurant Hours

Monday - Saturday12 - 2:15 pm | 6 - 9:30 pm

Sunday12 - 2:45 pm | 7 - 9:30 pm

Bar Hours

Monday - Tuesday9 am - 12 am

Wednesday - Friday9 am - 1 am

Saturday9 am - 2 am

Sunday9 am - 12 am

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.

Restaurant Offers

Galvin at the Windows Restaurant dining table

Sunday lunch

Indulge in Britain’s most loved culinary tradition at Galvin at Windows with three courses from our Sunday Lunch menu for £59.

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

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Menus

Sturia caviar

(Served with potato blinis and sour cream)

Vintage Baerii

10g £45 | 30g £130

Oscietra Prestige

10g £60 | 30g £175

Starters

Jerusalem artichoke soup, gruyere brioche, winter truffles

£18

Cured & pine smoked Faroe Islands salmon, Bergamot dashi

£24

Portland crab, Hazelnut, finger lime, dill

£30

New forest asparagus, coddled egg, king peter ham, Montgomery cheddar

£28

Agnolotti, ricotta, wild garlic, toasted pine nuts

£24

Forest mushrooms, wild grains & miso

£26

Whipped duck liver, Yorkshire rhubarb, honeycomb

£28

Main Course

Mayan gold potato gnocchi, romesco, sheep’s cheese, fermented garlic

£32

Salt baked celeriac, hen of the woods, roasted yeast sauce

£28

Skrei cod a la Grenobloise

£38

Line caught Sea bass, hot & sour prawn liquor

£46

Norfolk black leg chicken, burnt leek, black truffles, hazelnut vinaigrette (to share)

£36pp

*West country lamb, carrot, lovage, goats curd

£46

Beef, caramelised onion, bone marrow toast

45 day dry aged fillet £52 | 8/9 score Wagyu bavette £48

Sides

£8

Pomme purée

Cave aged cheddar cauliflower cheese

Winter greens chilli & sesame

Bitter leaves, salad cream

Desserts

Apple Tarte tatin, Calvados caramel, Tahitian vanilla ice cream

£15

Grand mariner soufflé

£16

Araguani chocolate & dulche de leche, Caramelised banana & lime sorbet

£16

Paris Brest, forelle pear, mascarpone & almond (to share)

£24

Gariguette strawberries & cream, mint & lime

£16

Sticky toffee pudding parsnip ice cream

£14

Selection of seasonal cheeses by Maître affineur ‘Buchanans’ *

3 Cheeses £18 | 5 Cheeses £24

Our cheeses are made with unpasteurized milk

Head Chef Marc Hardiman

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.

Five Courses

£110 per person

Cured & pine smoked Faroe Islands salmon, Bergamot dashi

New forest asparagus, coddled egg, king peter ham, Montgomery cheddar

Forest mushrooms, wild grains & miso

West country lamb, carrot, lovage, goats curd

Gariguette strawberries & cream, mint & lime

Add wine pairing

£65

Add fine wine pairing

£130

(available on request)

Seven Courses

£140 per person

Cured & pine smoked Faroe Islands salmon, Bergamot dashi

New forest asparagus, coddled egg, king peter ham, Montgomery cheddar

Forest mushrooms, wild grains & miso

Sea bass, hot & sour prawn liquor

Dry aged beef, caramelised onion, bone marrow toast

Lychee & pink grapefruit meringue

Araguani chocolate, caramelised banana & lime

Add wine pairing

£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

Main Courses

-

Jerusalem artichoke soup, gruyere brioche & winter truffles

Cured silver bream, jalapeño, fennel, citrus

Devon white chicken & leek terrine, truffle & hazelnut dressing

Chocolate choux bun, banana custard, hot salted caramel

Yorkshire rhubarb trifle

A couple of English cheeses, quince, sourdough crackers

2 courses at £38 per person

3 courses at £45 per person

Sides

£8

Cave-aged cheddar cauliflower cheese

Winter greens, chilli & sesame

Bitter leaves, salad cream

Pomme purée

Head Chef Marc Hardiman

Available for lunch from Monday to Saturday. For dinner, the menu is required to be pre-booked in advance. Dinner availability: Monday to Thursday 6pm until 9.30pm, Sunday 7pm until 9.30pm 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

Jerusalem artichoke soup, truffle & parsley

Heritage beetroots, goat’s curd, walnut granola

House-cured VAR salmon, pickled vegetables, horseradish

Veal sweetbread, cauliflower, peanuts, curry oil

Main Courses

Forest mushrooms, wild grains & miso

Skrei cod a la Grenobloise

Bouillabaisse, saffron rouille, jalapeño

West country lamb faggot, glazed onion, caper & mint

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

Sides

£8

Winter greens, chilli & sesame

Bitter leaves, salad cream

Pomme purée

Desserts

Apple tart tatin, vanilla ice cream, Calvados caramel

“Robert Tomlinson’s” Rhubarb & Custard

Valrhona manjari mousse, roasted hazelnut, mandarin sorbet

Passion fruit soufflé, chocolate sorbet

Selection of 3 seasonal cheeses by Maître affineur ‘Buchanans’

3 courses at £59 per person

Head Chef Marc Hardiman | 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 trimmings

(available only on Sundays)

£15

Desserts

Selection of ice cream

Chocolate brownie, seasonal berries

Sides £8

Cave-aged cheddar cauliflower cheese

Winter greens, chilli & sesame

Bitter leaves, salad cream

Pomme purée

Desserts

Apple tart tatin, vanilla ice cream, Calvados caramel

William’s pear, ivoire cremeaux, port & hazelnut

Caribe 66% chocolate Aero, marshmallow, cinder toffee, hot salted caramel

Tropical fruit soufflé, coconut sorbet

Selection of 3 seasonal cheeses by Maître affineur ‘Buchanans’

3 courses at £59 per person

Head Chef Marc Hardiman

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 trimmings

(available only on Sundays)

£15

Desserts

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.

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