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Square Meal Review of Fifth Floor at Harvey Nichols
It's not all lunching ladies at Harvey Nicks' classy niche – you're as likely to find courting couples, suited business gatherings and skinny-jeaned media types appreciating the smart but
understated aesthetics of this top-floor dining room (window seats looking out over Knightsbridge are at a premium). Moneyed shoppers also have a field day here, summoning the vintage Champagne
trolley and picking from dishes such as butter-poached lobster, roast Highland venison with truffled macaroni and curly kale or Dedham Vale beef fillet with roasted salsify, rösti and red-wine jus.
Bare wooden tables might suggest a brasserie, but this is special-occasion stuff – right down to the marble cheese trolley, passionate sommelier and intricate desserts (banana cake with caramel
banana, milk ice cream and passion fruit, for example). Classic afternoon tea offers shoppers fortification and there's an ab fab bar too.
Everything seems perfect at the beginning. The handsome white champagne bar beside the restaurant seems like it couldn’t be a better place for a drink. Though if you sit at the bar, be prepared to... More from vialaporte »
Swedish-born chef Jonas Karlsson joined Harvey Nichols in April 2004 & became head chef when Helena Puolakka left to head up Skylon in March 2007, having been acting executive head chef while Puolakka was on maternity leave. Before joining the Knightsbridge department store, he worked at D&D London's Orrery with Chris Galvin & Andre Garrett for two-&-a-half years. But his first role in the UK was with Michael Weiss at sister D&D restaurant Coq D'argent, where Karlsson spent 18 months. At the Fifth Floor restaurant & bar, Karlsson has recently been drawing on his Baltic heritage to develop a range of 'light bites' or 'Russian zakuski' for the bar.
Essential Details for Fifth Floor at Harvey Nichols
Address:Harvey Nichols, 109-125 Knightsbridge, London SW1X 7RJ