Grained woods, cool greys and clean-lined minimalism create an impression of stark elegance at this spacious modern restaurant, which stretches along a glassy wall of the DoubleTree by Hilton Hotel fronting Crutched Friars. The kitchen works to a seasonal repertoire based on carefully sourced ingredients, with both the carte and ‘market menu’ ringing the changes week by week. To start, try sweetcorn velouté with corn bread and basil butter or smoked salmon and English crab with fennel and citrus salad. Various aged Hereford steaks from the grill are served with hand-cut chips, watercress and portobello mushrooms, or you might prefer something showier such as herb-crusted fillet of cod with crushed peas and sauce vierge. More informal grazing and sharing platters are available in the SkyLounge and lobby bar.
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