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|Address:||London Hilton, 22 Park Lane, London W1K 1BE|
|Tel:||020 3463 0299|
|Price: £78.00||Wine: £20.00||Champagne: £68.00|
|Opening Hours:||Mon-Fri 12N-2.30pm Sun 11.45am-3.30pm Mon-Sat 6-10pm (Thurs-Sat -10.30pm )|
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Watching over London town, Galvin at Windows is situated on the 28th floor of the prestigious London Hilton on Park Lane hotel. The restaurant and bar are dimly lit and the décor is luxurious but tastefully so. Luckily having secured a window table, we are free to gaze over the lights of London by night whilst nibbling on fresh bread and olives and sipping on champagne. The wait staff are all immaculately attired and refreshingly attentive.
Although excited, I await my starter of seared scallops with pumpkin puree, wild chicory, pomegranate, smoked bacon and maple vinaigrette – which to be perfectly honest sounds like it has a little too much going on. But needless to say arrives as a beautifully plated dish of delicate scallops adorned with a myriad of colour from ruby-like droplets of fresh pomegranate seeds scattered on top of big fat scallops, which were cooked to devastating perfection.
My main course of venison fillet with Savoy cabbage, Parmentier potatoes and a cocoa and cabernet sauvignon reduction is superb, even more so because of the addition of a wonderful miniature ‘Shepherds pie’ made with confit shoulder of venison topped with an elegant piping of creamy mashed potato. Very rarely do I want to cry because a dish is so good, but this is one such time – Heavenly. No more, no less. The dish seems to encapsulate the best of both culinary worlds for me with the class and refined sophistication of the fillet of venison, paired with the more homely comfort food offering of Shepherds pie, it’s a double whammy of absolutely flawless perfection.
At this point I am utterly stuffed, but never too stuffed to continue the experience, it must be said but regardless, I opt to share a pre-dessert cheese plate and what I do like about Galvins is that they have not abandoned the traditions of Grandeur that some restaurants seem to have dispersed these days, so when you order cheese, they wheel a huge cheese trolley your way and allow you to choose what you would like, expertly describing each one to you. The trolley displays at least a dozen different cheeses, each one exquisitely whiffy as it should be. We the meal the only way I know how, with Crème Brulee, which has a delicate flavouring of Lavender. It is ridiculously rich in a fabulously decadent way and despite my stomach begging me to exercise some kind of self-restraint, I am unable to do anything except sigh with happiness.