Skylon
Cuisine: Modern European
Price:    pound pound pound_grey
4 users have been
Verdict based on 9 critic, 3 blogger and 1 user reviews and awards
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Address: Royal Festival Hall, Belvedere Road, London SE1 8XX

Website: Visit restaurant website

Telephone: +44 20 7654 7800

Modern glitzy restaurant located in the Royal Festival Hall with a spectacular panorama across the River Thames… from skylon-restaurant.co.uk

Latest reviews of Skylon

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

19 December 2012

It was, (…), a complete waste of time and money, an anachronistic bear-trap of a place hoovering up Southbank revellers while their guard is down after too many cups of Christmas Market Glühwein. Well, at least that was my mistake. But it won’t be one I’ll make again…

Read full review »
Time_Out

Time Out Editors, Time Out

18 October 2012

Whether you’re perching by the bar, tucking into steak and fries at the grill, or marking an occasion with a fine dining meal – it is the marvellous vistas that make this venue so memorable…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

13 August 2010

Wild salmon from Scotland was surprisingly limited in flavour, though cooked correctly, served with a watercress cream and pomme mousseline (3/10).  Chateaubriand was cooked well enough but had only fair quality beef…

Read full review »
Hugh Wright

Hugh Wright, TwelvePointFivePercent

15 August 2009

It was all exceptionally good to eat and exceptionally well presented (…) I’ve said it before but I’ll say it again for the record: I love Skylon, all of it, from the restaurant to the grill via the bar, and can’t recommend it highly enough…

Read full review »

What the Critics say

Time_Out

Time Out Editors, Time Out

18 October 2012

Whether you’re perching by the bar, tucking into steak and fries at the grill, or marking an occasion with a fine dining meal – it is the marvellous vistas that make this venue so memorable…

Read full review »
Mark Bolland

Mark Bolland, Evening Standard

19 November 2007

All in all, I would sing Skylon’s praises: it strikes exactly the right note…

Read full review »
matthew_norman

Matthew Norman (Guardian), The Guardian

29 September 2007

Lamb in three cuts -shoulder, fillet and kidneys – was “lovely and pink, and very good indeed, although not improved by the vegetables”, which included a gratin of Swiss chard…

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The London Magazine

Andrew Billen, London Magazine

1 September 2007

If the executive chef Helena Puolakka, late of Harvey Nichols, is going to present an English/European menu so unvarnished that it includes sea bass, steak and chicken supreme, her cooking had better be extraordinary. It isn’t. It’s ordinary…

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giles_coren

Giles Coren, The Times

30 June 2007

They use great ingredients here, and you have to pay for that, but the prices for these well-made brasserie standards are still pretty startling…

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AA_Gill

AA Gill, The Sunday Times

17 June 2007

Bland is too exclamatory a word for what it actually tasted like. Testicular froth is the leitmotiv of the kitchen. Everything has been whipped into ecstatic spurts of warm lather…

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Telegraph_small_logo

Mark Palmer, The Telegraph

9 June 2007

The chilled pea and mint soup comes with a little wafer carrying a piece of terrine that collapses into the green abyss; pan-fried foie gras with smoked eel and Granny Smith salad is wonderfully light but packed with flavour…

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hardens

Richard & Peter, Harden's

30 May 2007

Everything – with the exception of a rather unremarkable sticky toffee pudding – was done very well indeed. In fact, we almost came away thinking that we’d like to come back and try the fine dining…

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fay_maschler

Fay Maschler, Evening Standard

30 May 2007

It was a particular pleasure to eat food this fine with graceful cutlery designed by David Mellor, drink coffee from a Nick Munro Skylon-inspired silver coffee pot…

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What the Bloggers say

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

19 December 2012

It was, (…), a complete waste of time and money, an anachronistic bear-trap of a place hoovering up Southbank revellers while their guard is down after too many cups of Christmas Market Glühwein. Well, at least that was my mistake. But it won’t be one I’ll make again…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

13 August 2010

Wild salmon from Scotland was surprisingly limited in flavour, though cooked correctly, served with a watercress cream and pomme mousseline (3/10).  Chateaubriand was cooked well enough but had only fair quality beef…

Read full review »
Hugh Wright

Hugh Wright, TwelvePointFivePercent

15 August 2009

It was all exceptionally good to eat and exceptionally well presented (…) I’ve said it before but I’ll say it again for the record: I love Skylon, all of it, from the restaurant to the grill via the bar, and can’t recommend it highly enough…

Read full review »