At the very heart of the South Bank, next to Blackfriars Bridge, lies Oxo Tower Wharf. Built as a power station for the GPO, the Wharf, has housed many businesses over the years, but most notably was home to the Oxo cube in the 1930s. The landmark tower, which 'subtly' advertised the product in its art deco windows, was built to get round an advertising ban imposed by the LCC.

Oxo Tower Brasserie is situated on the eighth floor of the Tower occupying part of the 12,500 square feet it shares with the restaurant, with the tower acting as a natural focus dividing the space into two equal halves. To the east lies the Restaurant and to the west the Bar and Brasserie. Both spaces are linked by a spectacular 250-foot terrace, which offers some of the most breathtaking views in London.

The Restaurant Bar and Brasserie was designed by award winning architects Lifschutz Davidson, who are no strangers to the South Bank, with local housing and office projects to their credit. The design incorporates sleek, natural materials but remains influenced by the art deco style of the building and the presence of the river.

A set menu is amongst those available in the Brasserie, starting with grilled merguez sausages, hummus and cucumber pickle, followed by Sumac spiced chicken skewer, fattoush salad, cucumber tahini tzatziki. Desserts include chocolate brownie with milk chocolate mousse and butterscotch popcorn. To give a lift before setting off for the theatre, say, a choice from three non-alcoholic vitality boosters can be invoked, with perhaps the oriental chill; crushed lychees, fresh limejuice and coconut charged with organic ginger beer, infused with Guarana extract.

A recent addition to the offering in the Brasserie is the 'Not Afternoon Tea'. A fabulously indulgent and quirky alternative to a traditional afternoon tea, this menu offers a selection of dessert tasting plates, each expertly matched with a cocktail mixed by the expert bartenders. A treat not to be missed, 'Not Afternoon Tea' is served daily between 3:15 and 5:15pm.

Head Chef Deon Jansen's menu features a mixture of global influences including Mediterranean and pan-Asian style dishes. Dishes on offer include Japanese beef carpaccio with teriyaki onions, shimeji mushrooms and wasabi mayonnaise, and buffalo mozzarella with caponata, marinated artichoke, pesto and toasted focaccia. For main course try the Korean barbequed pork belly, shitake mushroom stir-fried noodles and kimchi, or sea bass, fresh Devon crab and potato stuffed piquillo peppers, asparagus, broad beans and salsa Verde.

Separate menus cover lunch and dinner, and whilst there is some overlap between dishes on the other brasserie menus, more often than not subtle variations maintain interest as well as exhibiting the skills at work over the stoves.

In the evening live music, with a common love of jazz attracts not only gifted musicians, who find the atmosphere a vitalising element in their playing, but an enthusiastic audience to enjoy it. Sunday evening gains special attention from those who like a mellow setting of the sort created by a female vocalist and piano accompaniment.

For further details click through to the Harvey Nichols Website and get the whole story.