Calendar Icon Book a Table seperator image Galvin at Windows (22839), London Reservations

Menu Prestige London

Menu Prestige

seperator image

Starters

Salad of asparagus, turnips, lemon grass & Romesco

Velouté of mushrooms, hen egg, confit duck legs & wild garlic pesto

Raw Orkney scallops, toasted seaweed emulsion, limes, kohlrabi & soy vinaigrette
(supplement £4)

Cured Loch Fyne salmon, brown crab mousseline & celeriac remoulade

Ballotine of foie gras, spice salt, orange, pistachio & honey mille feuille

Marinated Iberico pork, mooli & pickled mushroom


Main Courses

Parmesan gnocchi, morels, artichoke purée,
young broccoli leaf & lemon gras

Lobster risotto & tarragon oil (supplement £6)

Pan-fried red mullet, shellfish raviolo, aioli & spinach

Fillet of stone bass, caponata, olive, crispy baby squid & courgette

Rump of lamb, glazed breast, Bolognese, goat cheese & jus gras

Fillet of Scotch beef, braised shallot, short rib beignet, ox tongue & red wine jus
 (supplement £6)


Desserts

Pavlova, exotic fruit salsa & coconut cream

Caramelised apple tatin & rosemary ice cream

Pear soufflé, warm salt caramel fudge & cinnamon ice cream

Valrhona chocolate 'cigar', tonka, coffee, Bourbon sponge & hazelnut ice cream

Macerated strawberries, black olives meringue & basil sorbet

Selection of seasonal cheeses by Maître affineur ‘Buchanans’
(£12 supplement or £18 as an extra course)


Three courses at £82



Head Chef Joo Won

 

This is a sample menu only.

Available for Lunch Monday to Friday only from 12 pm until 2.30 pm as well as for Dinner Monday to Wednesday 5.30 pm until 10 pm, Thursday to Saturday 5.30 pm until 10.30 pm.

Available to groups of up to 7 people only.

Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within this menu.
*Please note that all game dishes may contain gunshot.
Our artisan cheeses are made with unpasteurized milk.