Oblix at the Shard: a sky high restaurant with sky high expectations

Posted on Jan 18 2019 - 7:20am by Andia R

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What would you like most about dining out at Oblix at the Shard?


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Oblix opened its doors in 2013 and had established itself as one of the city’s finest dining option. The restaurant is a Rainer Becker brainchild. Rainer started his career at some of Germany’s top restaurants. These restaurants include the Goethehaus in Bensberg and the Michelin wonder that is the Koenigshof in Munich. He then moved to Australia to work as the executive chef at the Park Hyatt hotel in Sydney and later headed to its sister restaurant in Tokyo for another six years. Then came his most exciting invention yet; Oblix in the Shard.

Situated in Europe’s tallest building the Shard, Oblix offers sophisticated, urban dining alongside breath-taking, panoramic views of London City. These impressive views at Oblix reminds us of another iconic skyline; that of New York. Taking this as inspiration for the menu, Oblix offers dishes from the Josper, spit roast and wood-fired ovens at the heart of the open kitchen. Seasonal, locally sourced produce features heavily on the menu, while their in-house butcher ensures the most excellent cuts.

The Bar at Oblix East in the Shard has been transformed into the heart of a treehouse, with twisted tree trunks stretching out across the botanical-scented room, and various trinkets such as a telescope on hand for guests to peer up at the night sky or spy on the city below. Enjoy limited edition Tanqueray No. ten cocktails such as The Treetop’s Club and The Firefly alongside Oblix East Bar snacks such as Black Cod and Smoked Haddock Croquettes as well as Mirin Glazed Pork Skewers.

Few restaurants in the world can offer views as fascinating as those that diners can enjoy at Oblix. Oblix is set on the 32nd floor of a landmark building, providing panoramic views of the city. The picture makes it a perfect spot for a romantic night out or a unique business lunch. But, there’s more to the views that are wooing diners.

The menu features an eclectic range of dishes cooked in a wood-fired oven, rotisserie and charcoal grill which creates a big appetite for tables at Oblix. The a la carte menu includes a whole duck for two with coriander salsa. Or one can also indulge in lamb chops with yoghurt from the grill with harissa. This menu also includes dishes such as eggs Benedict with garlic butter and lemon verbena as well as quails eggs with chorizo tortilla.

If you prefer the lighter options, bar bites menu include Croque Monsieur, soft shell crab burger, black cod and smoked haddock croquettes. Its dessert menu varies from a creme brulee tart with coffee ice cream and toffee banana to an exotic sorbet and fresh seasonal mango. You will also find regular live entertainment from DJ’s and musicians. Food menus keep evolving to meet the ever-changing tastes of diners. Recently, the restaurant introduced the afternoon tea experience. They serve it with a modern twist on the traditional combination of cakes, scones and sandwiches by using local ingredients such as chai from Brick Lane Market and honeycomb from local bees.

Movers and shakers from the City will feel just as at home as royals and celebrities. Pippa Middleton has been spotted tucking into one of the delicious dishes here at Oblix.

Three things you should know

  1. Oblix holds wine tasting and master classes, in the early evening before dinner service
  2. Parties of twelve can book a library table which is known as the Oblix’s Chef’s Table and delve into Chef Rainer Becker’s favourite books while they enjoy a tasting menu from executive chef Marcus Eaves.
  3. Oblix has a dress code- Smart trainers and jeans are allowed, but no sportswear, baseball caps or flip-flops.

So what’s stopping you from making dining at Oblix your next guilty indulgence?

Credit: @oblixrestaurant

About the author : Andia R

Andia indulges her passion for telling compelling and engaging stories through blogs. She loves writing and spends most of her time creating magical content.

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