Time Out rating:
<strong>Rating: </strong>3/5
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<strong>Rating: </strong>5/5
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Time Out says
Wed Oct 17 2012
The entrance you use to access Fifth Floor will colour your impression of the place. Come through the shop itself, past an area of more informal dining in the food hall, and you’ll notice the sophisticated market elements – a menu that picks out fresh ingredients from the field, farm and sea. Come straight up in the lift from the street and you’ll enter through the bar, which dazzles with white leather, lime green walls and loud music.
The restaurant itself is decorated in neutral taupe, simple and stylish under a fantastic domed, latticed ceiling. It ties modern and classic together well for a moneyed crowd who don’t mind the inflated prices and enjoy the flourish of a champagne trolley being wheeled to their table.
Portions are small and light, and use seasonal ingredients in classic combinations. A dish of marinated beef came in carpaccio-thin slices with green leaves and a punchy cream dressing – excellent. On the other hand, a fennel upside-down tart with truffle dressing lacked any finesse and was under-seasoned. You’d expect better for the price: on current form, Fifth Floor is more suitable for a shopping trip lunch than a special dinner.
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