Occupying the same inviting riverside space as the more formal Skylon restaurant, the Grill rings the changes with bare, tightly packed tables, wood floors and a more casual bistro-style menu. New chef Adam Gray (ex-Rhodes Twenty Four) brings his own very British spin to proceedings, with the focus on native regional ingredients: English breakfast fry-ups set the tone, before the menu takes on board the likes of grilled asparagus with a soft egg and herb dressing, braised Saddleback pork with peppered carrots or roasted pollock with a butter bean and English chorizo casserole. There are also grills (including a Skylon burger with bloody Mary ketchup), while puds might bring vanilla and lemon cheesecake. Families taking a South Bank stroll do well here: kids get their own menu and smiling staff are genuinely gracious in their presence. Good ‘quaffable’ wines too.
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