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Galvin at Windows

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

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 27th October 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.

Reserve a Table

Hours

Restaurant Hours

Monday Closed

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

Heritage tomatoes, peach, lovage, stracciatella di bufala

£23

Stuffed courgette flowers, goats curd, almonds, honey & lavender

£24

Orkney scallops, pink fir potatoes, vanilla & Noilly prat

£36

Smoked Devon eel, pullet egg, peas & radish

£26

Carpaccio of Black Angus dry aged beef, artichoke, mustard seeds, smoked egg yolk

£28

Duck liver parfait, Sauternes, cherries & pistachio

£32

Main Courses

Globe artichoke barigoule, mushroom duxelle, parsley

£35

Nordic halibut, St Austell mussels, yuzu kosho, nori, Champagne & roe

£42

Scottish Lobster, carrot, peanut, vadouvan sauce

£55

Landais chicken, celeriac, Ardleigh vegetables, vin jaune, Australian black truffle

£40

Cornish Texel lamb, sumac, sheep’s curd, capers & mint *

£46

Beef, Pommes Anna, girolles, onions, horseradish

- Dry-aged fillet

£52

- Côte de boeuf (to share)

£110

(Please allow 40 minutes cooking time)

Sides

£8

Pomme purée

Spring greens chilli & sesame

Bitter leaves, salad cream

Desserts

Apple Tarte tatin, Calvados caramel, Tahitian vanilla ice cream

£15

Summer pudding, raspberry parfait, clotted cream & verbena

£15

Sicilian lemon cream, raspberries, meringue

£15

New Forest strawberries & cream, mint & lime

£16

Baba au rum, apricot & pistachio

£16

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

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 unpasteurized milk. Price includes VAT, a discretionary service charge of 13.5% will be added to your bill.

Five Courses

£110 per person

Heritage tomatoes, peach, lovage, stracciatella di bufala

Orkney scallops, pink fir potatoes, vanilla & Noilly prat

Nordic Halibut, St Austell mussels, yuku kosho, nori, champagne & roe

Cornish Texel lamb, sumac, sheep’s curd, capers & mint

Lemon posset, raspberries, meringue

Add wine pairing

£65

Add fine wine pairing

£130

(available on request)

Seven Courses

£140 per person

Heritage tomatoes, peach, lovage, stracciatella di bufala

Orkney scallops, pink fir potatoes, vanilla & Noilly prat

Scottish Lobster, carrot, peanut, vadouvan sauce

Landais chicken, celeriac, Ardleigh vegetables, Vin juane, Australian black truffle

Dry-aged beef fillet, Pommes Anna, girolles, onions, horseradish

Lychee & pink grapefruit meringue

Baba au rum, apricot & pistachio

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

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

-

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

Burrata, I.O.W Tomates, peach & lovage

Smoked Devon eel, pullet egg, pes & radish

Landais Chicken terrine, Sauternes, cherries & pistachio

Beef tartare, pommery mustard, smoked yolk, pecorino

Main Courses

Risotto of peas, chimichurri, barrel aged feta

Nordic halibut, St Austell mussels, yuzu kosho, nori, Champagne & roe

Bouillabaisse a la Marseillaise

Blythburgh pork rib eye, burnt apple, & St. Austell mussels

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

Sides

£8

Spring greens, chilli & sesame

Bitter leaves, salad cream

Pomme purée

Desserts

Apricot soufflé & gianduja ice cream

Apple tart tatin, vanilla ice cream, Calvados caramel

New Forest strawberries & cream, mint & lime

Baba au rum, apricot & pistachio

Selection of 3 seasonal cheeses by Maître affineur ‘Buchanans’

3 courses at £59 per person

This is a sample menu only. 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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