The Galvin portfolio has perpetually held no bars in proudly boasting some of the most extraordinary dining collections, centred around exceptional haute cuisine swirled with a showcase of carefully sourced ingredients. From the arresting, Grade II listed architectural magnificence of Galvin La Chapelle, the 14th century rustic charm of Galvin Green Man or, for yours truly, the unsurpassable panoramic settings of Galvin at Windows, beguiling dining visitants are indulged with an epicurean array of decadent Parisian affairs and chic hearty British jamborees, elevated with an assemblage of fine wine alliances.
Nestled inside the chi-chi comforts of the upscale London Hilton, amongst the prestigious five-star stature of London’s Park Lane rests the captivating settings of the award-winning Galvin at Windows. Running under the renowned 2005, family run empire founded by Michelin star brothers Chris and Jeff Galvin, this Michelin-starred gastronomical beacon showcases an ever-evolving menu representing the ageless quintessence of seasonally wholesome dishes, swivelled with a touch of voguish refined verve under the meticulous vigilante gaze of head chef and The Ritz alumni, Marc Hardiman.
In a blink of an eye from Hyde Park Underground Station, residing guests and discerning invitees can stroll into the opulence of the Hilton Park Lane, which has found itself basking in a lavish multi-million-pound renaissance as they turn the page for a new grandeur chapter in this hotel’s treasured hospitality chronicles.
Beckoning the lift to the floating heights of the 28th floor, my gaze was momentarily captivated by the ambience of the lobby’s gloried elegance. Singing to a harmonious unity of timeless and contemporary design, the space adopted the 1960s glittering heritage with a new-fangled flair, as it lay illuminated in lashings of balmy gold hues against a visual banquet of artistic installations, as created by renowned London designer Giles Miller.
Following a glowing welcome from the spirited Galvin team, my attentions turned to the unpretentious sophistication of the design and layout of the dining space where the team had played their winning hand with diligent precision. A classically subtle colour scheme of white walls against glossy chocolate brown wood flooring played key throughout the room, with minimal furnishings and a brass ribbonesque sculpture, all likely purposely intended in order to give centre stage to its money shot; the lustfully sweeping 360-degree views of London’s captivating skyline.
I’d hit the gleaming golden cracker prize with a prime window seat offering sweeping vista of the room, transfixed as the multi-hued carpet of London’s twinkling monumental visions of the Shard and London Eye glittered with gusto against the ebony coated sky. Released from my moment of suspended animation by the image of two tulip flutes of icy cold champagne gliding their way to the table, the icy crisp dryness proved nothing short of pure ecstasy to the tastebuds, as light fruity notes entwined with an abundance of sharp fine bubbles with an aromatic floral finish.
Marc takes great joy in his quality over quantity ethos, with a modest yet delectably hearty menu illustrating the very finest offerings of quintessentially influenced produce, with his own idiosyncratic twist. The starter of Orkney scallops with a cream-like texture, saw a sweet butter brine profile mixing with herby spiced notes brought out by the noilly prat, while the lightly soft ravioli revealed a silk tender, slow cooked ox cheek meat brimming with powerfully rich beef flavours unleashed from its intense marbling process.
Partial to a showcase of debonair style jovial substance, the venison wellington encased in buttery flaked pastry proved a show-stopping starlet on the table, with the robust, smooth yet earthy tastes revered with a fresh herbed burst from the serving of red cabbage. Lighter yet equally tantalising to the tastebuds, the oceanic offering of the Cornish brill unearthed a meaty yet dainty texture, marrying into the clean hints of cucumber and salted umami from the Porthilly oysters, and a sprinkling of fragrant waterfront plucked herbs.
Elevating the delicacies of the dishes with some beautiful wine pairings, the 2015 white rioja embodied a velvety citrus union rounded off with the hints of a vanilla aroma for the seafood affair, whereas the Italian Biferno Riserva, bold and rustic with the ripeness of cherry and blueberry, embraced the grassy game serving of the venison.
With the resistance of a toothsome dessert offering proving a futile battle to combat, an exquisite serving of the restaurant’s blackcurrant soufflé made its presence to the table to conclude the idyllic evening of feasting. Light as a feather in pastel purple tones, the airy mousse-like texture had enveloped a zesty blackcurrant centre, working in optimal harmony with its sugary sweet contrast from the soufflé.
In a nutshell
The Galvin Brothers started their culinary adventure armed with one staple mission; to create restaurants that they and the public have longingly fantasised to dine in, in which they have executed this mission to a rigorous level of military calibre. Whether an intimate candlelight dining memoir or festive luncheon soirée, their sublime food, first rate amiable teams and diverse exquisite settings will continue to make for an unforgettable sybaritic voyage, right within the magic of the hotel’s rekindled radiance.
Factbox
Address: 22 Park Lane, Mayfair, London, W1K, 1BE
Phone: 0207 208 4021
Website: galvinatwindows.com
