Since Skylon first opened in the 1950s, it’s been the restaurant’s setting that’s enticed most people through its doors; within Southbank’s iconic Royal Festival Hall, not only is the restaurant ideally situated for pre-theatre dining, it also overlooks the Thames, making for captivating views through the space’s floor-to-ceiling windows. And, having been renovated in recent years, the interior decor too, makes quite an impression with lofty ceilings, sleek modern furnishings centred around a chic cocktail bar, and candlelit tables with crisp white tablecloths.
Choose your libation from the fittingly comprehensive wine list, or let Treviso-born sommelier Marco pair the wine to each dish for you from the labels he’s sourced himself. When you begin with Nyetimber, you know you’re on to a good thing.
Since October 2015, the menu has undergone some changes with the arrival of Executive chef Tom Cook. Previously of Le Gavroche, Cook has made his mark on the modern British and European fine dining menu with his overriding French culinary influence. Dishes like lightly seared whisky-and-hop cured salmon with mandarin puree, and tender roast loin and braised haunch of venison with Jerusalem artichoke and girolles, show the chef’s true reverence for the produce he uses, accentuating each flavour while letting the quality of ingredients speak for itself.