Skylon grill review

The cuisine has often seemed like an afterthought here, but was mostly well-rated this year.

Woven among the everyday chain restaurants that run along the Southbank is a stylish standout spot: Skylon, situated within the Royal Festival Hall with views over the Thames is a fine-dining restaurant, grill and bar which, on both occasions I have visited, has exceeded itself. With its name taken from one of the original structures built for the Festival of Britain, Skylon is smart and suave with high ceilings and striking tall floral displays that are dressed around the glamorous centrally located bar, with the grill on one side and the restaurant on the other. Leading the way with a modern, European menu, Helena Puolakka originally from Finland has recently taken over as the Executive Chef at Skylon. Having previously worked with Pierre Koffmann, Pierre Gagnaire and Gordon Ramsay; this marks a return to the restaurant for Helena, from her six years spent at Skylon as Executive Chef in Each are smartly presented and paired with recommended wines by the glass. For the main courses follows a balanced collection of refined dishes from land and sea.

Skylon grill review

With degree views of the Thames, the allure of simply cashing in on its pole position appears irresistible. The punters would flock regardless, even if the signature dish was microwaved lasagne, served sans beef. Yet the adage about books and covers is my enduring memory of lunch at the Skylon restaurant. The package sells itself — stunning views, a slick setting, attentive service — however, Skylon places its culinary art front and centre. Her cooking treads that fine line between sophisticated and delicious, which is no easy task. We began our lunch at the central bar, gazing up at fluffy cloudscapes which hovered above our glasses of Nyetimber, English sparkling wine at its finest. However, our forgiveness was not sought. Any individual who masters the fine art of scallops, a dish routinely overcooked by even budding chefs, has my utmost respect. Partially submerged in an intense, rich stock, the pickled squash and chestnuts were nice additions but ultimately superfluous — the pleasure came from experiencing that rare counterpoint between firm and soft, rich and crunchy, an al-dente plate of cooked rice to make any Italian proud. Brixham fish pie served with winter greens was a textbook example of how to provide ample pleasure and sustenance in the same bite. But forget nutrition when you arrive at the dessert menu. Skylon is obviously blessed with a very talented pastry chef, as the bitter chocolate tart with raspberry and pistachio ably demonstrated. The sticky toffee pudding and caramel ice cream spoke for itself: good for the physique? Oh, god, yes.

Restaurant Review: Skylon, London. Leading the way with a modern, European menu, Helena Puolakka originally from Finland has recently taken over as the Executive Chef at Skylon. Enter Now.

Editor's note: from mid the executive chef here is Kim Woodward, who was previously head chef of the Savoy Grill. The redevelopment of the festival hall completed in summer and includes the Skylon restaurant in the place where the old People's Palace resided. However the refurbishment has much improved the space, which now consists of a vast, high-ceilinged room with spectacular drop windows overlooking the Thames. The wine list was very good with interesting growers from around the world, though mark-ups were fierce in places e. The notes below are from a meal in July My most recent meal was of a similar standard, though with a nice retro touch of crepes suzette flambeed at the table I am sucker for theatre in restaurants. Service was friendly though a little slipshod in places e.

Revolving Dining Room Reserve Now. Summit Suite Buffet Book Table. Observation Deck Buy Tickets. We do this to improve browsing experience and to show non- personalized ads. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.

Skylon grill review

Prices are subject to H. To receive complimentary elevation, a main course must be purchased. Revolving Dining Room. Mediterranean Seafood Chowder. Large Baked Burgundy Escargot. Shrimps and Scallops "Provencale".

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Food 4. But I was wrong. NEWS Review of the reviews. Also see the editors review of Skylon, South Bank Centre restaurant. Any individual who masters the fine art of scallops, a dish routinely overcooked by even budding chefs, has my utmost respect. Have you eaten at Skylon, South Bank Centre? Create your own review. Meet the chef: Stuart Gillies, celebrity chef and leading restaurateur. The sticky toffee pudding and caramel ice cream spoke for itself: good for the physique? The essential guide to gut health: Unveiling the path to optimal wellness with functional nutrition. She is "executive chef", which I presume means she is not very hands on, though she was here this evening. I used to believe that only culture vultures could find reasons to return to this soulless building month after month. About Latest Posts. For the main courses follows a balanced collection of refined dishes from land and sea. These were also with paired wines by the glass from the helpful sommelier.

Published 22 February

Thank you for submitting your comment, this will be checked and added to the website very soon. Childrens Facilities Highchair,Menu,Portions. Ambience 3. Recommended For Business Yes. You might also like Brixham fish pie served with winter greens was a textbook example of how to provide ample pleasure and sustenance in the same bite. Woven among the everyday chain restaurants that run along the Southbank is a stylish standout spot: Skylon. Ambience 1. The notes below are from a meal in July At CALIBRE, we have a team of talented writers, but we also collaborate with freelancers and other professionals to offer captivating and informative stories. Yet the adage about books and covers is my enduring memory of lunch at the Skylon restaurant.