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Oblix Restaurant Review: Rainer Becker is already a name in London after establishing Roka and Zuma, but this time he has moved from Japan to North America for his inspiration. The cuisine suits the setting, which is on the 32nd floor of western Europe’s tallest building, so the view is the number one attraction. The menu is lengthy with many of the starters salad-based alongside dishes like soft shell crab, kimchi and daikon as well as crab cakes, smoked salmon, steak tartare and ceviche. Mains are divided into three sections. The rotisserie offers the likes of a whole chicken with foie gras and truffle for two; seafood ranges from whole sea bass with fennel and olives to grilled tiger prawn with rosemary and olive oil. The grill and josper oven get serious with steaks, including 250 grams of Wagyu beef sirloin, veal chop with gremolata, and suckling pig with apple chutney and mustard seeds. Desserts include various ice creams, a chocolate brown sundae and a cheesecake. The cooking is good but so it should be at the high prices. However, you can try the bar where the tabs are slightly less demanding, and they do serve food in the afternoons, too.