View London, June 2008 (5 stars)

The Food
The menu is sensibly concise considering the amount of people-watching and window-gazing that needs to be done. Starting with the perfect accessory to an English summertime, delicious warm asparagus served with a poached egg and a dreamy mousseline sauce. The green fingers of tender asparagus are coated with a yolky lava which emits from the egg with a gentle nudge of the fork. The herb salad which sits quietly in the corner should not be disregarded as mere garnish; its vibrant herby flavours are lip-smackingly zingy and fresh. The cured gravad of beef served with a sweet mustard and chive dressing, is soft and meltingly sweet. Oh and don't forget to ravage the bread basket when it comes round, try the soft, warm rosemary scented bread which is wholly reminiscent of Grandma's kitchen.

The main courses offer a small selection of three fish dishes, three meaty dishes and a vegetarian option. The fillet of barramundi is served with mussels, poularde clams and a gorgeously piquant tomato and orzo pasta. The skin of the fish is so crispy and salty it's like a fishy version of a pork scratching, and very moreish it is too. The thick, meaty fish underneath is soft and gently cooked and perfectly infused by its neighbouring flavours. The breast of Black Leg chicken served with dill gnocchi, leek, mousseron mushrooms and pea fondue is a natty blend of haute cuisine and comfort food. Soft, succulent poached chicken breast, is served with small herby potato gnocchi and a creamy ragout of leeks, mushrooms and fresh sweet garden peas. Simple, flavoursome food and it looks pretty too.

For desserts, again there is a short selection of six options plus an extravagant choice of cheeses from the trolley. The green cardamom creme brulee, served with passion fruit sorbet is a explosion of fruity flavours which is accented by the gentle spice of the cardamom. Whereas the sticky flakiness of the Sable tart, topped with soft, poached apricots and tangy rhubarb is a patissier 's dream. The accompanying rice pudding surprise gives this dessert a real back to school element.

The Last Word
To dine at the Fifth Floor restaurant in Harvey Nicks is a real treat and worth going to town on. Fantastic views, heavenly service and heartbreakingly good food. Highly recommended in more ways than one.

Dine Online, June 2008

With summer (hopefully!) on its way, who wants or needs heavy meals? With this in mind I dined at the ultimate ladies who lunch destination: the Fifth Floor Restaurant at Harvey Nichols, Knightsbridge. Throughout the month of June and July, (and alongside their a la carte menu), they have launched a Swedish Summer Market menu that has been created by their Executive Chef Jonas Karlsson. Using produce straight from the adjoining food market, it reflects the chef's Swedish heritage whilst incorporating some of his favourite ingredients.

There was a selection of three choices for each course - all with a Scandinavian theme. I began with a plate of cured gravid beef served with a sweet mustard and chive dressing. The beef was so tender - it was like cutting through soft butter, the dressing mixing beautifully with the sensitive flavours on the palate. My guest chose a trio of pickled herrings which were done in three different ways; mustard and white wine; marinated with vinegar; and marinated with tomato. These were accompanied with an Absolut vodka cubed jelly dressing which produced a plate full of intense and punchy flavours with every explosive bite.

My main course was a selection of sautéed diced vegetables served with a fried egg topping and a side order of pickled beetroot. It was so light and healthy and perfect for the stylish lady who doesn't dare to put on an ounce. My guest had a very appetising pan-fried plaice served with bacon lardons, button mushrooms, parsley and Jersey royal new potatoes. With this we shared some crunchy green beans with a toasted almond topping and some leaf spinach. He said it was a splendid combination of tastes and textures which went perfectly with his chilled glass of Premier Cru French Chablis (Van Ligneau Geoffroy) selected from the extensive wine by the glass selection. This he commented held its own without overpowering the flavours on the palate.

For pud, I had a rice pudding pleasingly served in a cocktail glass with a sliced strawberry topping with a ball of vanilla ice-cream. It was a wonderful melange of tastes, the three blending as one creamily together. My guest chose a tempting sounding gateau of frozen Dime bar and almonds which he commented was cool, and delightful.

The Fifth Floor Restaurant was very busy on the day we visited and I can see why with its combination of a stylish atmosphere and attentive, professional service. Then, after you've eaten some of the totally light but exquisite cooking, you have the perfect excuse to hit the store beneath for some serious shopping, without the worry of an expanded waistline.

The AA Restaurant Guide 2008

Dine in style on the fifth floor of one of London's most fashionable stores. This contemporary space high above the Knightsbridge traffic is as chic as it is comfortable, with designer white leather chairs and feature lighting creating a relaxed, intimate ambience.

The new Swedish-born head chef brings Scandinavian flair to the menus, make the most of seasonal flavoursome ingredients. Lunch, dinner, tasting and weekend brunch menus are available, as well as a new market menu that utilises produce from the food market. Kick off with Bassett stilton with toasted walnuts, wild rocket and olive oil, followed by Shetland Organic cod with marinated white anchovies, mange tout, hazelnut salad and Janson's temptation. Round things off in style with pineapple cannelloni, served with passionfruit mousse, French meringue and mascarpone.

Notable Wine List: A comprehensive wine list offering depth in every area. Really good selection of wines by the glass as well as some wine flights focusing on rationality and grape variety.

TimeOut Eating & Drinking Guide 2008

Fifth Floor's new chef Jonas Karlsson has stuck to the concept of ladylike food to fit the feminine decor (sky-blue walls, cream leather seating, unusual tube lighting casting a glamorous glow). 
 
Scallops were melt-in-the-mouth tender and beautifully cooked lamb was served in succulent slices on a small but densely flavoured patty of some of the best couscous ever: warmly spiced, with tart little morsels of apricot and veg. Rounded off with a piece of lamb's tongue and a little roll of spinach, this was a great complete dish. 
 
The Harvey Nichols own-label wines are of sound quality, but diners who go further are in for a treat: the globe-hopping wine list is long and excellent.

Tatler Restaurant Guide 2008

When Harvey Nicks opened the Fifth Floor nearly 16 years ago, people said it could never work. Who on earth, after all, would choose to go to a store restaurant during out-of-hours? Well, the pundits were wrong. The café serves all-day food for worn-out shoppers and in the restaurant, the Modern European menu is complemented by a superb wine list, which is ungreedily marked up. The bar scene here is energetic - occasionally almost rowdy.