Oblix
Verdict based on 10 critic, 1 blogger and 0 user reviews and awards
Restaurant Profile »

Address: Level 32, The Shard, 31 St Thomas Street, London SE1 9RY

Website: Visit restaurant website

Telephone: +44 20 7268 6700

Chef-patron Rainer Becker’s (Zuma, Roka) venue on the 32nd floor of The Shard is inspired by New York grills. Fabien Beaufour (ex Eleven Madison Park) heads the kitchen; lunch and dinner is served in the restaurant, while the bar/lounge offers deli style lunches, dinner and live music in the evenings, and brunch in the weekends.

Latest reviews of Oblix

AA_Gill

AA Gill, The Sunday Times

21 July 2013

Macaroni cheese was an edible, thick, gluten paste like window putty; the wagyu beef was smeared with a sauce of such pungency that it eradicated any taste of meat. Many of the dishes were splattered with banal, sweet, vinegary condiments…

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zoe_williams

Zoe Williams, The Telegraph

16 July 2013

For my main course I had, or at least I ordered, tiger prawn with rosemary and olive oil, and what arrived was something much larger than I’d expect from a tiger prawn – as with the upscaling from a crab to a king crab, what is meant to be an added fanciness is actually a diminution of flavour…

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RichardVines

Richard Vines, Bloomberg

8 July 2013

The other star is a close relative: the Caesar salad. This version of the dish, which dates back to Becker’s time at the Park Hyatt in Tokyo, is the finest I have ever eaten. It’s layered like a mille feuille and you can eat it with your hands…

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giles_coren

Giles Coren, The Times

22 June 2013

There was a miserably underdone veal chop that tasted mildly of headache, a piece of halibut served inexplicably with lemon curd…

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What the Critics say

AA_Gill

AA Gill, The Sunday Times

21 July 2013

Macaroni cheese was an edible, thick, gluten paste like window putty; the wagyu beef was smeared with a sauce of such pungency that it eradicated any taste of meat. Many of the dishes were splattered with banal, sweet, vinegary condiments…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

16 July 2013

For my main course I had, or at least I ordered, tiger prawn with rosemary and olive oil, and what arrived was something much larger than I’d expect from a tiger prawn – as with the upscaling from a crab to a king crab, what is meant to be an added fanciness is actually a diminution of flavour…

Read full review »
RichardVines

Richard Vines, Bloomberg

8 July 2013

The other star is a close relative: the Caesar salad. This version of the dish, which dates back to Becker’s time at the Park Hyatt in Tokyo, is the finest I have ever eaten. It’s layered like a mille feuille and you can eat it with your hands…

Read full review »
giles_coren

Giles Coren, The Times

22 June 2013

There was a miserably underdone veal chop that tasted mildly of headache, a piece of halibut served inexplicably with lemon curd…

Read full review »
The_Guardian

Marina O'Loughlin, The Guardian

8 June 2013

Yes, the view from Oblix on the 32nd floor of the Shard is spectacular, the river glittering like pewter and buses looking like Dinky Toys. (…) Our mains are entirely forgettable: upscale ingredients served with fruity sidekicks…

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FT_logo

Nicholas Lander, Financial Times

7 June 2013

A rotisserie is used to cook the chickens and ducks, overly so in the case of the latter, and a Josper grill is the vehicle for adding flavour to cuts of meat, of which the tenderloin was the most impressive…

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John_Walsh

John Walsh, The Independent

1 June 2013

Angie’s rotisseried rosemary chicken scented with skordalia – bread sauce with aioli – packed a double punch. (…) We were eating steak, chicken, broccoli and cauliflower; it was amazing how interesting they made it…

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Time_out

Guy Dimond, Time Out

16 May 2013

The presentation was like that at Zuma but with dishes using British ingredients and the menu resembling a New York grill. (…) Oblix is expensive and showy, and although it does some things well, it has a Dubai-style blandness to it. Most diners will come here expecting an impressive panorama – but the View From The Shard (…) is a far better choice of lookout…

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Joe-Warwick

Joe Warwick (Metro), Metro

16 May 2013

We start with a rather refined but strangely celery-heavy New England clam chowder, and a plate of sliced yellow tail with citrus soy that wouldn’t have looked out of place on the menu at Zuma. But it’s the Borough Market Bowl that grabs our attention. It’s a fantastic spring salad, assembled with vegetables gathered from the famous market we can see far below us, and made whole with a creamy concoction of herbs and soy for the dressing…

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fay_maschler

Fay Maschler, Evening Standard

15 May 2013

The menu is a large card with some alarming – crab cake starter at £19, bone-in rib eye (in other words, rib of beef) at £54 – and some quite docile – eggplant caviar for £6.50, rosemary chicken for £16 – prices. The effect of the cooking tried at a lunch and a dinner is of a spirited song with rather too many bum notes [... it] can only, and under Rainer Becker surely will, get better…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

31 May 2013

For a restaurant group with the experience that this one has, it was a pity that the cooking consistency was not better, especially given the fairly ambitious price point of the dishes. Still, it is hard to argue with the view…

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