Smiths of Smithfield Top Floor information

Smiths of Smithfield Top Floor serves a selection of modern dishes in a stylish, funky setting, with a wide range of drinks on offer.

Ranked #1301 of 5241 restaurants in London
"At the top of a Grade II listed four-floor building, the Top Floor Restaurant and Terrace at 'SMITHS' of Smithfields is an airy, comfortable space, specialising in superior rare breed steak and fine wines. Expect to gasp at panoramic City views through huge windows and relax in a calm environment while you enjoy the best of British top cuts which is butchered in house. Fine dining at its best. "

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Opening Hours
Opening Hours

12:00 - 15:00, 18:00 - 23:00


12:00 - 15:00, 18:00 - 23:00


12:00 - 15:00, 18:00 - 23:00


12:00 - 15:00, 18:00 - 23:00


12:00 - 15:00, 18:00 - 23:00


18:00 - 23:00



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What did you think of Smiths of Smithfield Top Floor?

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Smiths of Smithfield Top Floor reviews

By Andrew M.

I don't think I've ever been as disappointed with a restaurant as when I dined at Smiths of Smithfield Top Floor. It's not a cheap place to eat (£300 for dinner for two) but this price-tag certainly wasn't reflected in the service or the food.

Mediodre at best. The only good thing about Smiths of Smithfield Top Floor was the view!

By Josh C.

The top floor at Smiths was generally a good experience. I agree with the review above that the food was expensive but it was good. I had squid to start with which was well cooked and a steak for my main which was tasty and very well cooked. Pudding was pretty good but I was well oiled by then and they could have shoved anything in front of me by then and I would have eaten it. The view was pretty awesome but the service let the side down. Having to re ask for things once is excusable but not three times. As we were the only non-suits in the restaurant we felt a little like second class punters. Next time I will probably skip the view and eat on one of the other floors.

By Laura R.

Perched on the top floor of this Grade II-listed building is the fine dining element to the multi-storey, multi-faceted Smithfield favourite. John Torode may have parted company with Smiths of Smithfield, but the kind of quality he’d endeavour to achieve still persists.

The Venue
Moving from bottom to top of Smiths of Smithfield is an experience in itself – with each new floor comes a heightened level of sophistication, with the Top Floor dining room the decorative cherry on the top. The fine dining aesthetic is created with crisp white tablecloths, pretty spot lighting and a minimalist colour code of oak found in chairs and floor boards and jade green found in leather booths along one side of the room. The other side is given up to glass exposing a beautiful view across The City and beyond, with St. Paul’s and The Shard visible from your seat. These windows lead through to a terrace with even more seating and heaters to allow for al fresco dining.

The Atmosphere
It’s fair to say the décor is a little bit Hawksmoor in its rustic yet sophisticated approach. Diners are mostly suited gentlemen flocking in from The City after hours or for business lunches and staff diligently check their briefcases and coats in the cloakroom for the full formal effect. In the evenings, the Top Floor dining room attracts larger groups and as the booze flows their animated laughter bounces off the low ceiling and echoes through the narrow room. Formally attired staff are amenable and knowledgeable.

The Food
Fine dining with a City twist is perhaps the best way to describe Smiths of Smithfield’s Top Floor, with due respect to meat given the venue’s proximity to the famous market. The head chef here has been described as a bit of a Heston-style experimentalist, so expect the odd creative flourish, too. Seafood dominates the starter menu with Orkney scallops, black pudding, lardo di colonnata and cauliflower (£14) a standout dish. Scallops are seared to perfection and given some oomph courtesy of the hearty surrounding flavours. Salt and pepper squid, bok choi, coriander and chilli (£12.50) is a lighter option with these clean flavours coming together well.

The toss up is then between meat or fish and poultry on the main course menu, with much menu space devoted to a list of rare breed steaks well worth exploring. If dining for two, big cuts of beef are available to share, such as Aberdeen Angus chateaubriand (£83). Solo steak lovers can opt for Hereford sirloin (£30) instead, which comes served with a grilled tomato, mushroom and a choice of sauce. It’s a simple, rustic dish where quality of produce is allowed to speak for itself. Chips – fat (4.50) or thin (£4) – on the side are advised to soak up those lovely juices. Monkfish on the bone with roast chicken, celeriac and berlotti beans (£23) is a more refined but nevertheless meaty dish.

Desserts are less rustic and more creative, as seen in the very successful lemon textures (£7.75), a deconstructed cheesecake with a delicious spear of lemon-flavoured caramel jutting from the pudding like The Shard as seen from the view through the window. The pear tart (£7.50) is less successful in its attempt at creativity. This is where you see the head chef’s desire to innovate wandering astray – a basil pesto drizzle and a dehydrated goat’s cheese crumble don’t really do this dish any favours.

The Drink
To complement the fine dining expect some very fine wines on Smiths of Smithfield’s Top Floor. Bottles hail from all major French regions as well as the rest of Europe, The Americas and Australia. Staff are clued up enough to offer suggestions to match your food choices, even when faced with red meat and fish combinations. A light and fruity pinot noir from New Zealand (£55) steps up very well up to the challenge. And to suit City tastes and budgets, the bubbly is hardly in short supply – some affordable sparkling wines around the £60 mark are accompanied by vintage Champagnes, including a 1990 Krug for £410.

The Last Word
The Top Floor of Smiths of Smithfield has more competition these days, with the likes of Hawksmoor setting up shop with a similar template. But the template works, and a loyal customer base of City slickers continues to return here for delicious meat and breathtaking views.

By Adam D.

It has been a while since i last ventured over to Smiths of Smithfield. The Place has changed a bit with a newly opened Cocktail Bar on the 1st floor where we were greeted warmly and enjoyed a 'Bobby Burns' cocktail served in a hip flask before moving up to the Top Floor. The Top Floor is a great space and they have now added beautiful leather booths which is where we were seated. The view is something to behold with the Shard now poking it's head above the sky line, something that wasn't there last time we came. I started with Dorset cock crab served freshly cracked in the shell and my wife went for the Salt & Pepper Squid (which she always has). You are spolit for choice with the mains having 5 different breeds of rare breed beef to choose from, i went for the Belted Galloway Rump, aged 31 day with bernaise and fat chips. It was fantasitc and the flavours beat anything i have had for some time. My Wife went for the Halibut with lobster mash, again the fish was cooked to perfection and the mash was oppulent with lobster bits run through. Desserts come handily matched with dessert wines so i went for the recommended Late Harvst Mouverdre with Hazelnut Dough with rasins and carrot, it worked! My wife had a Chocolate Ganache with Avacodo, again strange bet it worked beautifully. Service is relaxed and efficient with knowledgable & friendly staff. The prices are not cheap but for the quaility what do you exspect. The top floor is still my number one place for steak.

By Sam M.

Still digesting a fantastic evening out at John Torode's Smithfield restaurant. We went on a Sat night, which, as this is on the edge of the City, was fairly quiet. The room is smart, with a nice buzz of conversation from the dinners, but more fine-dining that the other floors. The first triumph is the view, over Smithfield market, with the lit dome of St Pauls, the purple lighting of the Heron Tower and the Shard in the distance. Jockey for a seat facing the window, if you can. The service was effortless, attentive, charming and witty. There just enough to keep everything topped up, but not enough to get in the way, Good suggestions - should we got with horseradish or green peppercorn sauce? why not, have both, we were advised. So, the food. My starter was a tartare of mackerel with a chilled avocado mousse and beetroot. My companions had chilli squid, dressed Devon crab with apple foam and the scallops, but I definitely won on the food front. I chose the dish because I wanted to see if those flavours would work together, and boy did they, I could easily have done a second portion, except the dish was pretty generous in itself. For the main, myself and one of my dining companions tag-teamed the Shorthorn Cote de Beouf for two. Cooked to perfection, and a portion that verged on the gluttonous, we managed to work our way through the 1kg of top-quality steak with chips, creamed spinach and a helping hand from our dinner companions. The accompanying sauces were spot on, and the green peppercorn deserves a special mention for adding a perfect peppery tang to the steak. A bottle of Peachy Canyon Zinfandel - recommended by the waiter - was, reasonably priced and a well-judged accompaniment to the mains. Enough body to land a gentle punch but not too much, with hints of cream, vanilla and tobacco in an aftertaste that worked particularly well with the steak. It's not cheap, but for the quality and generosity of the portions, it's well worth a visit. I'll

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