Harvey Nichols' Fifth Floor Restaurant (SW1X)
Harvey Nichols Fifth Floor Restaurant
Harvey Nichol's Fifth Floor Bar
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Sitting atop Harvey Nichols, The Fifth Floor Restaurant is an open, modern space filled with rounded corners and unusual vertical lighting that casts an inviting glow across the dining area. Recently appointed head chef Jonas Karlsson has put together a menu featuring fresh produce from the adjacent food hall.
We started the meal with a glass of Cloudy Bay Pelorus, Brut Marlborough, New Zealand 02 (£40 a bottle). Its crisp, ripe, citrus flavour had a lingering nutty finish and particularly complimented the rich, buttery and delicate taste of my rabbit and foie gras starter.
My companions' choices were divided among the broccoli soup (described by one as creamy and delicate), mackerel (said to have a lovely texture) and the winner - for presentation - the salad of Colston Bassett Stilton, wild rocket and olive oil, prepared at the table by tossing the rocket and olive oil inside a large wheel of Stilton.
Starters finished and mains ordered, we moved onto the House Red, a Bourgogne Rouge (£27.50). Although a bit overpriced for what it was, its slightly sweet yet gentle taste of fresh fruit was perfect with the most ordered dish of the night - roast West Cork rib eye on a bed of green beans with Lyonnaise potatoes and a Charon Sauce (basically Bearnaise sauce with tomato). Six people ordered this with varying degrees of doneness from blue to medium-well, and all were satisfied with the results.
But whilst the steak succeeded the accompanying potatoes did not. Described as 'au gratin' on the menu, they looked and tasted more like pan-fried potatoes with lardons giving them what could only be described as a 'funky taste'. Our fellow diners who forewent the steak opted for over-cooked pork and baby turnips, a choice that ultimately didn't satisfy.
The most eagerly awaited course of the night was desert, and amongst the eight of us, we ordered one of everything. Whilst we waited we had the house Bourgogne Blanc (£22.50), which was a little more restrained than the Rouge, but non-the less refreshing and very quaffable.
The desserts did not disappointed. Poached pear was described as 'deliciousioso' and a mousse with exotic fruit as 'really, very good' by a friend rarely given to excited outbursts. (I took this as the highest praise). The best though by popular vote was the 64% Manjari chocolate fondant. Perfectly baked, the cakey exterior gave way to a river of warm dark chocolate which spilled onto the coconut ice cream.
Finally, a pungent aroma announced the arrival of the cheese cart. The very knowledgeable cheese sommelier was on hand to make recommendations from the wide British and Continental selection. Even the French diner at our table was impressed by the variety.
All in all, while not quite delivering the 'wow' factor, The Fifth Floor Restaurant did not disappoint. It offered good quality at a reasonable price. The level of service was exemplary at all times, and the staff were extremely friendly and knowledgeable.
I would recommend leaving time before or after your meal to visit the Fifth Floor Bar, which, as you would imagine having been opened in collaboration with Stolichnaya vodka, offers a wide and varied classic cocktails menu and provides a welcome bolthole from the stress of retail therapy in the four floors below.
My companions' choices were divided among the broccoli soup (described by one as creamy and delicate), mackerel (said to have a lovely texture) and the winner - for presentation - the salad of Colston Bassett Stilton, wild rocket and olive oil, prepared at the table by tossing the rocket and olive oil inside a large wheel of Stilton.
Starters finished and mains ordered, we moved onto the House Red, a Bourgogne Rouge (£27.50). Although a bit overpriced for what it was, its slightly sweet yet gentle taste of fresh fruit was perfect with the most ordered dish of the night - roast West Cork rib eye on a bed of green beans with Lyonnaise potatoes and a Charon Sauce (basically Bearnaise sauce with tomato). Six people ordered this with varying degrees of doneness from blue to medium-well, and all were satisfied with the results.
But whilst the steak succeeded the accompanying potatoes did not. Described as 'au gratin' on the menu, they looked and tasted more like pan-fried potatoes with lardons giving them what could only be described as a 'funky taste'. Our fellow diners who forewent the steak opted for over-cooked pork and baby turnips, a choice that ultimately didn't satisfy.
The most eagerly awaited course of the night was desert, and amongst the eight of us, we ordered one of everything. Whilst we waited we had the house Bourgogne Blanc (£22.50), which was a little more restrained than the Rouge, but non-the less refreshing and very quaffable.
The desserts did not disappointed. Poached pear was described as 'deliciousioso' and a mousse with exotic fruit as 'really, very good' by a friend rarely given to excited outbursts. (I took this as the highest praise). The best though by popular vote was the 64% Manjari chocolate fondant. Perfectly baked, the cakey exterior gave way to a river of warm dark chocolate which spilled onto the coconut ice cream.
Finally, a pungent aroma announced the arrival of the cheese cart. The very knowledgeable cheese sommelier was on hand to make recommendations from the wide British and Continental selection. Even the French diner at our table was impressed by the variety.
All in all, while not quite delivering the 'wow' factor, The Fifth Floor Restaurant did not disappoint. It offered good quality at a reasonable price. The level of service was exemplary at all times, and the staff were extremely friendly and knowledgeable.
I would recommend leaving time before or after your meal to visit the Fifth Floor Bar, which, as you would imagine having been opened in collaboration with Stolichnaya vodka, offers a wide and varied classic cocktails menu and provides a welcome bolthole from the stress of retail therapy in the four floors below.
Here Is The Writer : Martin Gallagher
Martin Gallagher has never played for West Ham or England, nor had a number one hit single, but he has worked in the City for many years (for what that's worth). A life-long Londoner, he made the migration from east to west a few years back and is still trying to get used to the absence of fried chicken takeaways and the over abdundance of coffee shops. Martin is married, has two daughters, and is also interested in travelling, football and writing. He hopes to publish his first novel 'sometime in the future'.
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