Helena Puolakka - Head Chef
Helena's cooking style draws on her classical French training as well as her childhood in Scandinavia to create dishes that are simple, light and beautifully presented.

Skylon Restaurant
Our elegant formal dining area offers signature dishes such as caramelized guinea fowl breast, spelt and foie gras risotto, pearl onions, grapes, sauce vin jaune.

Skylon Grill
A relaxed dining experience, enjoy rolled pork belly, broccoli, grain mustard sauce or goats cheese tortelloni, confit cherry tomato, wild rocket, pine nuts.

Abel Vieilleville - Head Pastry Chef

Renowned for exciting creations like sweet sushi, rose petal and lychee jelly, dragon fruit with vanilla infused rice, crispy chop stick, and cherry cake, Abel never fails to impress.

If you have a special occasion that you will be celebrating with us, Abel can create bespoke cakes such as lemon madeleine's topped with lashings of creamy white chocolate.

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