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One New Change
When the weather decides to be kind, the terrace at Madison is a rooftop suntrap worth knowing about. Currently decked out with loungers, sofas & parasols in Moët Ice Impérial’s trademark
colours, this is the place to sip the ‘world’s first ever Champagne specifically created to be enjoyed on ice’. Order it by the flute (£11.50) or have it served with fresh summer fruits: the jury
is still out on this one, although there are no reservations when it comes to the rest of Moët’s bubbles or the healthy contingent of wines by the glass. Cocktails (& mocktails) du jour include
a plausible citrus mojito, bramble, virgin mule & the New Yorker (Amaretto & Campari ‘seduced’ by bitter lemon & orange juice). The real seduction, however, is the view of St Paul’s
& the fascinating optical illusion you’ll experience as you’re whizzed up in the glass lift.
London's best rooftop bars
One New Change
020 8305 3088
St. Paul's Tube Station 72m
St. Pauls Station 72m
St. Paul's Cathedral 132m
Goldsmiths' Hall 168m
Food & Drink:
Rate & Review
Food + drink: 2
This restaurant should be packed - the location and the roof terrace in this weather should form the perfect combination. I couldn’t work out why it was so easy to get a table at short notice and why when we got there that the restaurant was half empty.
That was until after half an hour we had to ask if our table was ready only to be told it had been for ages, they just forgot to tell us.
And so began an afternoon of incompetent, sluggish, disinterested and eventually just downright rude service.
The food was pretty good, and some of it came in the right order - bread and olives arrived just as we were finishing our starters! But the service was diabolical and haphazard to the point that despite the table service we had to go to the bar ourselves on a couple of occasions.
The final insult was delivered in the form of being given a time limit for the terrace seating only to then be harrassed and hurried into leaving the roof terrace some 30 minutes before we’d been told we’d need to give the table back. It wasn’t just us that received this treatment - every table in the place were being told to go and not politely. This caused an unpleasant atmosphere and a constant murmuring of raised and aggressive voices. The clients I was with were livid and all pledged to write their letter of complaint.
The floor manager, when faced with this feedback about the quality of service just shrugged dismissively as to say “service, what’s service”...
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