Bottomless Lunch at Galvin at The Athenaeum

London’s boozy bottomless weekend offerings have thankfully just been elevated to a more elegant level with the launch of Bottomless Puddings and Prosecco from Galvin at The Athenaeum. Already having established itself as serving one of the best Afternoon Teas in the capital, we couldn’t wait to stop by for a relaxed Saturday lunch.

Having taken on the entire Food and Beverage offering at The Athenaeum and wanting to remain the very best at what they do, Michelin-starred restaurateurs Chris & Jeff Galvin give guests a truly ‘eat your heart out’ experience in the most refined way. Did you catch our interview with Chris and Jeff Galvin? Click here to check it out.

Following a multi-million pound refurbishment, the iconic five star London hotel The Athenaeum Hotel & Residences opened Galvin at The Athenaeum last year and the Michelin starred Galvin brothers have appointed many of their existing Galvin team to take the lead in their latest restaurant giving guests and diners the best possible experience. The three-course bottomless weekend lunch offers three courses with unlimited puddings as well as unlimited bubbles for a perfectly reasonable £45 between 12pm and 2.30pm every Saturday and Sunday.

William Lloyd Baker, Executive Chef at The Athenaeum following his tenure at La Chapelle, created the bottomless pudding offering and the restaurant’s signature main course Yellowfin Tuna Burger… more from William and the delicious tuna burger in a moment.

William Lloyd Baker – Executive Chef at Galvin at The Athenaeum

Saturday lunchtime includes Spiced Iron bark pumpkin risotto and a Jubilee lamb curry amongst other delicious choices. Sunday lunch sees guests enjoying a traditional Sunday Roast with all the trimmings. All cocktails are served in a bespoke range of cocktail glassware designed specifically to enhance flavours of each drink by renowned Italian bartender Giancarlo Mancino.

As we perused the menu we sipped on aperitifs. My dining companion choosing a non-alcoholic Tropicano blending passionfruit, pomegranate, peach and apple whilst I had a glass of Prosecco which allowed me to admire the craftsmanship of the Mancino bespoke champagne flute.

Some early sustenance was provided in the form of the satisfyingly warm wheat bread and soft Glastonbury farmhouse butter.

To start I had the Dorset crab with avocado on an English muffin. The white crab meat was superb and the avocado slices perfectly ripe and pleasingly served at room temperature.

My dining companion had the Galvin cure smoked salmon and scrambled eggs. The special recipe Scottish Smoked salmon was delicious and the eggs were the perfect texture topped with caviar served with toasted oaty brown bread.

For my main I had the Lamb Curry based on an original 1850s curry recipe – the oldest they could find going back to the reign of Queen Victoria. The Empress of India herself enjoyed the original version of this curry made with lamb and lentils. William told us he updated the recipe by removing the heaviness of the lentils, using neck of lamb slow cooked for 3 hours before being added to the curry sauce made from fresh whole spices imported directly from India.

No jars of powdered spices past their best are allowed in the kitchen. The curry spices are all freshly ground on site and are such amazing quality that even William has to admit they are some of the finest spices he’s ever used including delicate cinnamon bark and beautiful whole nutmeg.

William Lloyd Baker based his Lamb Curry dish on an original Victorian recipe

My dining companion had the Tuna burger which William told us took an amazing 3 months in development to meet the exacting standards of the Galvin brothers and hotel management team. William uses the highest quality Sashimi grade tuna which is a necessary luxury as the medium rare burger is served very lightly seared almost rare which leaves the tuna retaining its succulent texture and delicate fresh flavour. The Asian slaw, thinly sliced avocado and yuzu mayonnaise pair perfectly with the gorgeous tuna burger.

On the side we ordered an accompaniment of chips served with spicy mayonnaise which had a fiery kick which perfectly cuts through the fried potato.

The cherry on the cake (pun most certainly intended!) is the selection of eight mouth-watering puddings, including a decadently rich Valrhona chocolate mousse made with 64% chocolate that is just the right balance of bittersweet creamy richness.

Also on the dessert menu is a decadent Provence fig and blackcurrant trifle dressed with gold leaf.

Special mention goes to the rum baba – incredibly light and fluffy in texture drenched in an almost obscene amount of rum glaze and served with fragrant poached pears, plump juicy raisins and a luscious vanilla cream. We enjoyed the rum baba alongside the Victoria plum Bakewell tart.

Why not elevate your dining experience with a pre or post lunch cocktail at The Bar at The Athenaeum. A show-stopping interlude awaits you with the Down Street Manhattan finished with a theatrical smoked bag fusing the drink with smoky cinnamon flavours. Or refresh the parts other cocktails can’t reach with the citrusy Mediterranean Lemonade made with equal parts of grapefruit juice, lime juice, orange juice, lemon juice, yuzu puree and bergamot puree topped with Cedrata Tassoni.

The bottomless lunch at Galvin at The Athenaeum is available every Saturday and Sunday between 12pm and 2.30pm.

Galvin at The Athenaeum
116 Piccadilly, Mayfair, London W1J 7BJ
020 7640 3333

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