As you might have seen from social media over the last couple of days, the city is absolutely loving Bristol in the Sky – the completely unique, pop-up restaurant experience just off Millennium Square – since it arrived at Harbourside earlier this week. Those to have wowed guests with their delicious wares, at a dizzying height of 100 feet in the air, have so far included the incredibly talented Bath-based chef Gordon Jones who, we must say, managed to conjure up some veritable culinary magic in his tiny, sky-high workspace – the likes of ambrosial Scottish girolle mousse with pickled Chicken of the Woods, candied pine nuts and chives; and beautiful wild cherry kulfi with cherry sorbet, pistachio Madeleine and spiced chocolate cremeaux – to a superb skyline soundtrack. Bristol’s own Rosemarino, as well as its award-winning ice cream makers Swoon Gelato, Clifton cocktail bar HMSS and Thornbury eatery Romy’s Kitchen have also enjoyed rave reviews of their ‘flights’.

On 8 September it’s the turn of executive chef Louise McCrimmon of Harvey Nichols’ Second Floor Restaurant. She’s cooking up a three-course lunch and, later, dinner in the sky, sponsored by S.Pellegrino – synonymous with fine dining, and the table water of choice for top chefs worldwide. Guests begin their gourmet experience like no other – thoroughly fastened into their chunky, Alton-Towers-esque seats and raised to 100 feet while served their food from the centre of the giant dining table and soaking up bird’s eye views of everything from Totterdown’s colourful houses to the Wills Memorial Building at the top of Park Street, Asdall Bedminster (another very important landmark) and Cabot Tower.

Tickets are still available for this once-in-a-lifetime opportunity, which has been extended to include 11 & 12 September – here are the Harvey Nichols menus to whet your appetite!

Lunch

– Brixham crab, seaweed jelly, pickled cucumber, samphire

– Roasted wild rabbit loin, rabbit and leek pie, sweetcorn purée, baby carrots, rabbit jus

– Baked apple and bay-scented brûlée, blackberry compote, shortbread biscuit

Dinner Menu

– Brixham crab, seaweed jelly, pickled cucumber, samphire

– Roasted wild rabbit loin, rabbit and leek pie, sweetcorn purée, baby carrots, rabbit jus

– Forme d’ambert, Port jelly, spiced walnuts, crispy toast

– Baked apple and bay-scented brûlée, blackberry compote, shortbread biscuit

Want to live the high life for an hour or so? Book now…

Smiling chef Louise

Harvey Nichols’ delicious and imaginative veggie main course

The event is sponsored by San Pellegrino