Galvin at Windows on the 28th floor of London Hilton on Park Lane, heralded the arrival of autumn with a five-course Barolo and Truffle menu. These opulent pairings feature powerhouse wines from the esteemed Pio Cesare Vineyard.
Following a sun-soaked summer that had diners basking in stunning panoramic views and a series of wine dinners, the restaurant now welcomes you to a sumptuous dining experience, designed to usher in the comfort and richness of the season. Available for a limited five-week run until 18 November 2023, this menu promises to elevate your autumn dining experience to new heights of decadence.
Each course is thoughtfully paired with Pio Cesare wines, which recently marked 140 years in exceptional winemaking. Wine selections include their rich and deeply flavoured Barolo Ornato 2016 and Barolo Mosconi 2018, expertly chosen to complement Chef Hardiman’s imaginative culinary creations.
To begin the five-course meal, start off with dishes such as a 48-hour pinehead sourdough with whey cultured butter from Quickes Farm followed by the Cornish brill and poached Porthilly oysters with English autumn truffle.
This is followed by a slow-cooked beef cheek ravioli with 5-year-aged parmesan cream and white Alba truffle. Currently, the Anjou Pigeon “Farci au Gratin”— accompanied by celeriac, blackberry, and black truffle is a winner.
Additionally, you can discover dishes such as the Scottish Highlands venison Wellington with glazed chestnut, red cabbage ketchup, and sauce Périgueux. After feasting on truffle and Barolo, satisfy the sweet tooth with panna cotta, topped with Comice pear and hazelnut.
The menu is subject to change but promises to offer an excellent five-course meal, paired with a highly regarded Pio Cesare wines.
Pio Cesare Wine Pairings
The Cornish brill with poached Porthilly oysters is currently paired with the 2020 Pio Cesare Chardonnay Piodilei. This refreshing white wine has aromas of apple, pear and citrus. On the palate, its flavours combine notes of melon and vanilla with a subtle toasted oak nuance. The slow-cooked beef cheek ravioli is paired with the 2018 Barolo “Pio” Pio Cesare, with an intricate aroma of cherries, truffles and spices complimented by a robust palate that features firm tannins and exceptional acidity.
The Anjou Pigeon “Farci au Gratin” can be accompanied by the 2016 Barolo Ornato Pio Cesare. With an excellent structure and concentration, this wine boasts flavours of ripe fruit and tobacco with soft tannins. The Scottish Highlands venison Wellington is great with a full-bodied 2018 Pio Cesare Barolo Mosconi. The tannic wine has notes of sour cherry, arctic bramble, ripe cranberry, violet, and light leather.
The panna cotta dessert is now accompanied by the 2022 Pio Cesare Moscato d’Asti — a sparkling wine that is harvested by hand and fermented using the Charmat method. It boasts an aroma of peach, apricot and orange blossoms, with a semi-sweet palate of apricot flavours.
The Barolo & Truffle menu at Galvin at Windows is priced at £299 per person. The first 70 bookings will receive a complimentary glass of Louis Roederer champagne.
To discover more, visit: galvinatwindows.com
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All imagery courtesy of Galvin at Windows.