Executive Chef Helena Puolakka has launched a brand-new menu featuring modern British dishes to riverside restaurant, Skylon. Puolakka’s new menu serves the restaurant as a whole, rather than in split sections as previously, and continues to focus on innovative British cuisine, bringing diners expertly-sourced produce from around the UK.
Starters include the likes of; North Atlantic halibut carpaccio, Lilliput capers, fennel, lemon dressing, whilst main courses feature showstoppers including the Highland venison Wellington, braised red cabbage, red wine sauce and Warm smoked Var salmon, potato mousseline, cucumber caviar velouté. Comforting lunch time classics also feature on the new menu, such as Chef’s steak sandwich, truffle butter, merlot shallots and sourdough. Desserts continue to celebrate Great British classics with Sticky toffee pudding, salted caramel ice cream and Burned lemon meringue tart.
Executive Chef Helena Puolakka, originally from the south-west coast of Finland, has worked with some of the world’s most renowned chefs in their kitchens, including Pierre Koffmann at La Tante Claire. Puolakka continues to take inspiration from the traditional skills she learnt in French cooking in her dishes at Skylon, whilst also using Scandinavian produce alongside British ingredients to create unique flavours.
How to get the Skylon reader offer
Skylon is offering 50% off their food bill from Monday 25 February to Friday 1 March for lunch and dinner. Book online here and use the code HOTDINNERS50