Launched in May 2006 by Chef Patron Chris Galvin because the second restaurant from the Galvin Brothers. Though Galvin at Windows has been round for a few a long time the restaurant has lately had a multi-million-pound refurb and appears shiny and new.
The house appears elegant with brown wood flooring, white partitions and a powerful brass ribbonesque sculpture that stretches throughout the size of the ceiling, vibrant lighting makes this house relaxed and calm.
And then, there’s the view.
When the elevate doorways opened we had been greeted by a bunch of smiles, coats taken and had been proven to our seats. It was exhausting to pay attention whereas distracted by these spectacular views. While nonetheless gawping a glass of champagne appeared in our palms.
We had been there after darkish sporting our glad rags – sensible informal is the gown code – and the lights throughout the expansive metropolis blinked erratically and shone brightly into the infinite indigo sky. The scene of calm, straightforward leisure amid elegant service and decor was set. All this and sipping our bubbly was a positive option to begin a grown-up connoisseur night.
Food & Wine
The meals, courtesy of head chef Marc Hardiman (previously of The Ritz) provides the classics on a brief, however well-put-together menu. These are full-flavoured dishes that got here with the chef’s personal idiosyncratic twists.
Welcome drinks in hand, nibbling on toasted brioche with piccalilli and beef butter we relaxed into our seats whereas our connoisseur dinner was being ready.
I like artichoke, and on this night time I had the chance to expertise it for the primary time in aerated kind. This was a dish of woodland mushrooms, aerated artichoke, miso and barley stew – the artichoke got here as gentle foam topped and blended with the opposite substances. On the palate, this was a beautiful mixture of creaminess and typically crispy textures.
We additionally loved the Duck liver parfait with Port, honey, figs and pistachio. This was a delightfully clean foie gras with elevated fig flavours.
Guiseppe, the sommelier, was readily available to supply his meals and wine pairing strategies. The artichoke was paired with an unoaked, minerally William Fevre Chablis 2021 and the duck parfait with the Galvin Rasteau Grenache 2019, aged in oak barrel – a sensational sup.
For mains, I ordered Label Rouge guinea fowl with slow-cooked egg and tarragon sauce. This guinea fowl was appealingly pink-hued and beautifully cooked with crispy pores and skin. Its gentle gamey flavour went properly with the egg and tarragon sauce. This was paired with a really smokey Galvin Puilly Fume 2022 that tempered the flavours properly.
The different mains had been the very juicy and succulent Scottish highlands venison wellington, crimson cabbage, chestnut and Hermitage sauce. The juicy venison was hemmed by pastry and the crimson cabbage and chestnut flavours had been chic.
We added on sides of pomme puree (posh mashed potato) and winter greens chilli and sesame. This dish was paired trendy Chateau Tayac Margaux 2015 – a mix of Cabernet Sauvignon, fleshed out with Merlot, and with a splash of Petit Verdot.
Then there was dessert. I shouldn’t however all the time do. Apple Tarte Tatin in Calavados caramel and served with Tahitian vanilla ice cream was luxurious. And yet one more pairing, this was Monbazillac, L’Abbaye, Dom. de L’Ancienne Cure 2019 from South West France.
The splendidly scrumptious black currant soufflé, creme de cassise, and cheesecake ice cream was paired with Moscato D’Asti Pio Cesare 2022. An amazing duet.
VERDICT: Galvin at Windows provides elegant eating. It’s a bit of expensive however with these views and that relaxed atmosphere, this makes for a fantastic place to decorate for dinner and revel in grown-up eating.
You can try Galvin at Windows menu here.
Address: 22 Park Lane, London W1K 1BE