A fine modern European cuisine menu served in a stunning ambience makes the Fifth Floor Restaurant a destination of choice for good food aficionados. Housed on the top floor of Harvey Nichols iconic Knightsbridge branch, the restaurant's stunning interior draws inspiration from constructivist art of the early 20th century and is the perfect place in which to take a break during a day of shopping or sightseeing. You could also unwind at the stylish bar or smart café which boasts lovely views over West London.

Executive Chef Jonas Karlsson creates stunning menus featuring a selection of modern dishes, influenced by his passion for French cooking as well as by his home country, Sweden. He uses a selection of the best seasonal ingredients available from the Harvey Nichols Foodmarket.

Starters of Cornish crab salad with dressed crab, avocado salad and mango vinaigrette; marinated Dedham Vale beef; thinly sliced beef with toasted pine nuts, green beans and chive dressing and mosaic of wood pigeon; smoked quail and celeriac with tarragon cream make for a delicious beginning to the meal.

Main courses follow on perfectly with hearty dishes such as roast pork loin with winter cabbage, Agen prune and sage jus; roasted Highland venison with truffle macaroni with curly kale and sweet and sour game jus and Norwegian halibut with shellfish bolognaise bacon and parsley ravioli and red chard leaves.

The dessert menu will tempt diners with a sweet tooth who can choose from chocolate fondue, raspberry mille feuille with raspberry Chantilly or apricot and rhubarb sable tart with rice pudding surprise.

Alternatively, you could relax in the informal surroundings of the Fifth Floor café which offers its own menu through the day for breakfast, lunch, afternoon tea and dinner. For a hearty start to the day enjoy a classic full English breakfast with certified organic free range eggs, crispy smoked bacon, sausages, black pudding, beans and toast; fried eggs and chorizo or a healthy porridge with Scottish oats, drizzled Greek yoghurt and Harvey Nichols Heather Honey.

For lunch or dinner begin with starters of sea bass ceviche with chilli, mango and fresh herbs or grilled Mediterranean vegetables or share an antipasti selection with fennel salami, cured ham, carpaccio di Barolo, Noccellare olives and burrata, marinated artichokes and sundried tomatoes. Main course offerings could include wild boar pappardelle with fresh Italian egg pasta and slow cooked wild boar ragu or slow roasted Devon chicken with wild rice and shitake mushroom sauce.

Guests could also chill out at the chic champagne bar, inspired by Emile Gallé's iconic 1902 anemone design for the Cuvée Belle Époque Champagne bottle, while sampling luxurious vintage champagnes or a variety of botanically themed and calorie conscious cocktails.

The Fifth Floor offers diners a variety of interesting programmes including cocktail and wine master classes and a specially created five-course tasting menu. The restaurant's four separate areas can be hired individually or as a whole for private parties or corporate events.

To gain further information, just visit their extremely comprehensive Website.