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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Even table setup with large window behind

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

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.

Friday Horizons

Join us every Friday until 31st March to enjoy live music and a complimentary cocktails 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

Mondays – Saturdays 12:00-14:15 | 18:00 – 21:30

Sundays 12:00-14:45 | 19:00 – 21:30

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.

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

Scottish Highlands Venison Tartare, smoked ricotta, umeboshi plum

£26

Delicia squash angolotti, seeds, walnuts, aged parmesan

£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

“Robert Tomlinson’s” rhubarb & custard

£15

“STP” 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

Scottish venison tartare, smoked ricotta, umeboshi plum

Forest mushrooms, wild grains & mis

West country lamb, carrot, lovage, goats curd

William’s pear, ivoire cremeaux, port & hazelnut

Add wine pairing

£65

Add fine wine pairing

£130

Seven Courses

£140 per person

Cured & pine smoked Faroe Islands salmon, Bergamot dashi

Scottish venison tartare, smoked ricotta, umeboshi plum

Forest mushrooms, wild grains & miso

Sea bass, hot & sour prawn liquor

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

Lychee & pink grapefruit meringue

Araguani chocolate, caramelised banana & lime

Add wine pairing

£95

Add fine wine pairing

£180

Optional course £10 per person - Selection of seasonal cheeses by Maître affineur ‘Buchanans’

Set Menu

-

Jerusalem artichoke soup, parsley & shiitake mushrooms

House-cured VAR salmon, pickled vegetables, horseradish

Devon white chicken & leek terrine, truffle & hazelnut dressing

-

Slow-cooked short rib of beef pot au feu

Newlyn hake, clams, smoked buttermilk, dill

Delica pumpkin risotto, toasted seeds, Cropwell bishop stilton

-

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 Friday 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

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

£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

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

Butternut squash soup, parmesan brioche, sage & onion

Heritage beetroots, goat’s curd, walnut granola

Cured silver bream, fennel, orange, jalapeno

Devon white chicken & leek terrine, truffle & hazelnut dressing

Main Courses

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

Doversole a la Grenobloise

Skrei cod, hot & sour prawn liquor

Label rouge duck leg, celeriac, kale, onion confit, tarragon

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

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.

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

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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