Fifth Floor Restaurant, The

The Fifth Floor Restaurant is a destination for lovers of fine modern European cooking. Executive Chef Jonas Karlsson creates stunning menus featuring a selection of slick, fresh modern dishes, which are often influenced by his passion for French cooking as well as by his home country, Sweden.

Crayfish and freshly picked crab on toasted skagen, lemon dill mayonnaise, secretts leaves; pan-seared diver scallops, baby asparagus, lemon and olive oil purée, sauce vierge or cured graved beef, sweet mustard and chive dressing and watercress salad.

Main courses flow on perfectly with roasted halibut, braised puy lentils, Bayonne ham, citrus beurre blanc; breast of black leg chicken, dill gnocchi, leeks and mousseron mushrooms and pea fondue or chateaubriand to share with pomme puree, red onion rings and black olive jus.

For dessert choose from chocolate fondue, raspberry mille feuille with raspberry chantilly or apricot and rhubarb sable tart with rice pudding surprise. The often-changing Market Menu showcases a selection of the best, daily changing, and seasonal ingredients available from the Harvey Nichols Foodmarket.

In Autumn 2007 the bar at Harvey Nichols had a hugely successful re-launch with an interior that draws inspiration from constructivist art of the early 20th century. The much loved central island is still the main feature but now features a replica of the Talin Tower, the ultimate symbol of constructivist modernity, built of glass bottles and steel.

With a capacity of 100, the new look bar, with its sleek leather clad banquettes, crisp geometric wall designs and oversized lamps has once again become one of the capital's favourite drinking destinations.