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

Menu Prestige London

Menu Prestige

seperator image

Starters

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

Salad of seasonal turnips, cauliflower, lemon grass, lovage & Romesco 

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

Cured Loch Fyne salmon, brown crab mousseline & celeriac remoulade

Foie gras parfait, beetroot, pistachio, toasted brioche & rhubarb

Marinated Iberico pork, mooli & fermented chilli purée


Main Courses

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

Baked fillet of Skrei cod, caponata, black olive, crispy baby squid & courgette salad

Pan-fried fillet of lemon sole, pomme purée, shellfish & soy Dashi

Lobster risotto & tarragon oil (supplement £6)

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

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


Desserts

Pear soufflé, warm salt caramel fudge & cinnamon ice cream

Caramelised apple tatin & rosemary ice cream

Pavlova, exotic fruit salsa & coconut cream

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

Crème fraîche mousse, poached rhubarb & lychee 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.