a D&D London restaurant

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Gallery

A unique spot on the South Bank

See Skylon's light, sophisticated spaces and stunning Thameside views

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PRIVATE HIRE OPTIONS

Events at Skylon

Skylon hosts some of the most glamorous parties in London

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FEATURES

Unmissable events: May

Food festivals, Chelsea flowers and mozzarella month

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NEWS & PRESS

Simple food you really want to eat

Eat Out Magazine spoke to Adam Gray about his plans for Skylon

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OFFERS

Restaurant market lunch menu

Restaurant market lunch menu

Join us for a weekday lunch and enjoy two courses for £25 or indulge in three courses for only £29

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Skylon on facebook
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Skylon shared a link
May 15th 2013, 16:37
Attention all Southbank Centre members - we are running a special Bruno Paillard champagne tasting next week. It's going to be a great evening with fabulous food to match some rare vintage champagnes. Click below for more information and to book:

Discover the World of Bruno Paillard | Southbank Centre
www.southbankcentre.co.uk
Indulge in an evening of rare vintages, carefully paired with a selection of small plates.Discover the elegant Champagnes from the House of Bruno Paillard, as enjoyed by Michelin-starred Chef Joel Robuchon, the worldwide ambassador of Bruno Paillard Champagnes.Bruno Paillard's style is a marriage of...

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Skylon shared a link
May 10th 2013, 15:00
Excitement levels are going to be growing all weekend until the BAFTAs here at The Southbank Centre on Sunday...
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Skylon shared a link
May 8th 2013, 09:13
Wine Wednesday! Here are three delicious pinots which our head sommelier recommends very highly:
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Skylon shared a link
May 7th 2013, 16:11
Our Executive Head Chef, Adam Gray, has contributed to this new Cooking for kids app which Great British Chefs say is getting great feedback:

Great British Chefs Kids - New App Available Now
www.youtube.com
Available FREE for iPhone and iPad http://www.greatbritishchefs.com/apps/great-british-chefs-kids Get your kids into the kitchen and start teaching them to c...

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May 3rd 2013, 14:10
It's not every day that we serve a magnum like this: