There aren’t many Michelin starred restaurants from which you can get striking views over Hyde Park, but Galvin at Windows is one of them. Located on the top floor of the London Hilton hotel on Park Lane, Galvin at Window was launched in 2006 by Chef Patron Chris Galvin, gained a star in 2007 and retained it ever since. Here’s a review by Adrienne Fung of the new weekend brunch menu, introduced last month.
The other weekend I paid a visit to Galvin at Windows, the Michelin starred restaurant on the 28th floor of the London Hilton, to try out their newly launched brunch menu. The elegant restaurant space offers some of the best panoramic views of London, making it the perfect setting for a sophisticated weekend brunch in the city. We were lucky to have clear, sunny skies that day as we indulged on a magnificent spread while overlooking Hyde Park.
The new brunch menu was composed by Head Chef Joo Won who earned his first Michelin star at The Orrey. Chef Won pays homage to his Korean heritage while marrying French cooking technique with high quality, local ingredients.
We started out the brunch with a selection of delicious smoothies and champagne. The smoothies were bright and colourful. Not only was the presentation impressive, but I was pleasantly surprised by how delicious and fresh they were.
It was a lovely refreshing start to a decadent meal. We then nibbled on some seed & fruit pumpernickel bread with butter. I usually try not to fill up on bread but this one was special and definitely worth ordering. Next, we were served a variety of dishes from the ‘Raw and Cured’ section of the menu: raw scallop served with plum soy and chilli dressing, Kombu-cured salmon served with nori mayonnaise and picked ginger and finally a platter of iberico chorizo and Manchego with chilli jam.
All three dishes were fabulous, but my favourite was the Kombu-cured salmon. The fish was delicate and the nori mayonnaise added the perfect umami kick.
The raw scallop dish was also wonderfully citrusy and sweet with a little hint of heat from the chilli.
We then tried a selection of toasts including smoked mackerel, curry chicken and cervelle de canut with sliced avocado.
While you may find avocado toast on almost every brunch menu nowadays, this one from Galvin at Windows was one of the best I’ve had. The toast was buttery and crisp and the cervelle de canut cheese spread took this dish to the next level. The thinly sliced avocado on top was not only beautiful, but added a lovely fruity element.
The savoury part of our meal concluded with a final mains of our choosing. I chose the “Deluxe” Eggs Benedict served with tempura lobster tail. The eggs were perfectly poached with luscious orange yolks that melted with the velvety hollandaise sauce. This was definitely one of the most decadent versions of eggs benedict I’ve ever tried. The lobster tail was also delicious, however the tempura batter made this dish a bit heavy. Perhaps, it would have been nice to have the lobster served simply grilled or poached.
We finished the brunch with an espresso and a selection of desserts: chocolate fondant cake, Paris Brest with hazelnut cream and chocolate sauce and Coupe strawberry with strawberry sorbet, fresh berries and “eton mess” meringue. While we weren’t sure we could find space for dessert, we were so glad we made room for it. All three desserts were stunning!
The presentation of the Paris Brest was truly impressive, served from a cart wheeled directly to your table. The Coupe Strawberry dessert was light and fruity, the perfect complement to the other rich desserts.
The new brunch menu from Galvin at Windows offers many delightful surprises in a beautiful setting. We were especially wowed by the dishes from the Raw and Cured section of the menu. Though none of these dished may be classified as typical brunch foods, it actually was the perfect way to start the meal with something fresh and delicate.
Be sure to make room for dessert at the end, one of the most impressive parts of our meal.
Disclaimer: Adrienne was a guest of the restaurant. All opinions are her own.