What happens when you combine skilled cooking, 28th floor views, the legendary Galvin Brothers, Fred Sirieix and a talented team of friendly staff? A rather perfect restaurant called Galvin at Windows that you can trust to host the most cherished of gatherings with loved ones in the knowledge you are in expert hands.
As you take the lift up to floor 28 of the Hilton Park Lane, doors open to a sea of smiles and seriously impressive cooking by Chef Joo Won, who has been with Galvin at Windows since launch in 2006. All tables come with a view through immaculately clean windows. If there are two of you, table number 2 has sweeping outlooks over North London and beyond.
It all starts at the just relaunched 10º bar, named after that precious golden hour after sunrise and before sunset. As it was a weekday lunchtime, we checked out the wide choice of wines and champagnes by the glass. Our favourite was a crisp dry Moët & Chandon 2009 served in a chilled flute. An original cocktail list is well worth an afternoon off from work.
Stepping into a bright dining room, we noticed that it was full of people celebrating something and creating precious memories. To our right, a mum’s 60th birthday, to our left, a couple enjoying each other on a honeymoon treat. As we sat down, we were given postcards of the panoramic views to keep. It’s all in those tiny little details that make such a difference.
There are three menus to choose from including a tasting menu, a la carte and a menu of the day so something to suit all tastes and wallets. Even if you don’t have time for a tasting menu, you are welcome to choose an extra course if you want to try something extra. They also have a rather cute kids menu.
To start, we chose something to explore Chef Joo Won’s Korean influence – Marinated, cut with a spoon tender Iberico pork, kimchi and ssamjang, a thick paste made of soy beans, red pepper, sesame oil, onion, garlic and green onions. On the other side of the table, a generous and good looking winter garden vegetable salad in a romesco and truffle dressing worked on many levels.
The highlight of the meal was a Bouillabaisse – the king of fish stews. Lobster tails, scallop and sea bream sat in the richest, creamiest, fishiest bisque that I could happily eat all day. To end, pear and cinnamon came together in a pear soufflé with cinnamon ice cream. Light yet satisfyingly sweet at the same time.
It’s about how a restaurant makes you feel, that emotional reaction to somewhere that makes you want to come back that makes Galvin at Windows so special.
To book a table and discover more, visit: https://www.galvinatwindows.com/
By Mark Captain