The view from Skye, atop The Park Lane, is magnificent. The diner is drawn across the spacious dining area to the terrace bar, as neon lights from the bar and tables gleam through-the-floor to ceiling windows. Inside, the contemporary dining space contrasts with the terrace, done in greens, beiges and creams with street art of black waves across ceiling beams and walls.

Chef Lee Adams serves French fare with a modern twist. Signatures such as barbecue miso Hokkaido scallops and slow-poached lobster are good, but the chargrilled Stockyard Silver wagyu beef tenderloin is stellar. Don’t leave before trying the cheese board and dessert. A pairing menu is also available.

Signature dishes

Heirloom tomato tartare, tomato sorbet, tomato ‘cloud’ and chive oil