First Impression

Ciao a tutti! Come state?
I am so thrilled with the brand new mouth-watering reopening menu from Chef Marc Hardiman ๐ with the panoramic view from 28th floor of @londonhiltonpl#London #mayfair I love everything from the scrumptious #cocktails@10degreeslondon to cutting edge of modern #cuisine Indeed such a lovely evening, big thanks to Peter for such a first-class service, also Antonino and Rudina molte grazie ๐ #DineWithMalachi recommend:
๏ผณ๏ผด๏ผก๏ผฒ๏ผด๏ผฅ๏ผฒ๏ผณ

๐๐ค๐ง๐ฉ๐ก๐๐ฃ๐ ๐พ๐ง๐๐
With heirloom tomatoes, fresh almonds

๐๐๐ฉ๐ฉ๐ช๐๐๐๐ฃ๐ ๐๐ง๐ช๐๐๐ก๐
With chanterelles, lardo di Colonnata

๐พ๐ช๐ง๐๐ ๐๐๐ง๐ค๐ ๐๐จ๐ก๐๐ฃ๐๐จ ๐๐๐ก๐ข๐ค๐ฃ
With Oscietra caviar, endive, sea buckthorn
๏ผญ๏ผก๏ผฉ๏ผฎ ๏ผฃ๏ผฏ๏ผต๏ผฒ๏ผณ๏ผฅ๏ผณ


๐ผ๐ฃ๐๐ค๐ช ๐ฅ๐๐๐๐ค๐ฃ ๐๐๐ง๐๐ ร ๐๐ง๐๐ฉ๐๐ฃ
With celeriac, damson, black olive.
One of the best #pigeon Iโve ever tasted so far! ๐๐ป When I took this picture, I was so mesmerized! I slowly cut its #tender#meat and whoa! It comes with a rich and complex flavour which is just #delicious ๐คค mind-blowing, I love it! ๐ Everything in this plate is made with #premium ingredients! That texture is just lush! Swipe to see its beautiful presentation, like literally itโs a piece of art! #kudos to Marc Hardiman the new head chef who previously worked at The Ritz Hotel. This pigeon is #remarkable ๐ Such a lovely evening ๐ Hope to be back again soon x #galvinatwindows #finedining#tasteofhilton


๐๐๐ก๐ก๐๐ฉ ๐ค๐ ๐๐ง๐๐จ๐จ-๐๐๐ ๐๐ง๐ฎ-๐๐๐๐ ๐๐๐๐
With heritage carrots, girolles, smoked bone marrow.
๏ผค๏ผฅ๏ผณ๏ผณ๏ผฅ๏ผฒ๏ผด๏ผณ

๐ผ๐ฅ๐ฅ๐ก๐ ๐๐๐ง๐ฉ๐ ๐๐๐ฉ๐๐ฃ
With Calvados, Tahitian vanilla ice cream

๐๐๐๐๐๐ง ๐ฉ๐ค๐ง๐ฉ๐
With apricot, vanilla crรจme

Petit Four
Grazie e ci vediamo presto! ciao ciaoย