Altitude28 Restaurant & Sky Bar — Restaurant in Great Britain

HEALTH HAZARD Staff require intensive, serious training about Coeliac disease and what contains gluten, the menu also needs its allergen information updated. For example, a cookies and cream mocktail is labeled as gluten free, but contains Oreo cookies as a main ingredient! Additionally we called to make a booking and informed the staff we had a child with Coeliac disease coming with us and were there gluten free menu items on the kids menu because if there was not we would bring some food for our child to eat with us. We were told that we were absolutely not allowed to bring outside food foe our child but that all items on the child’s menu could be made gluten free, in a gluten free part of the kitchen with gluten free pots pans and utilizes. Therefore we brought no food for our daughter with the assurance from the staff that gluten free food was available and it would be made in gluten free part of the kitchen in gluten free pots and pans, which is a requirement for anyone with Coeliac disease. Keep in mind a single gluten exposure for a Coeliac requires 6 months to regrow and heal the damaged layers of the small intestines. this is why we always call first and bring suitable food for our child if these facilities are not available.

On coming to dine, we found that none of the children’s menu could be made gluten free, with the chef giving conflicting information to the different servers, finally to realize that while such things could be made, the chef didn’t want to go to the trouble and was telling one server it could be done and another that it couldn’t and still another that ‘it would take too long’

Further, the French fries and several potatoe sides are labelled as not containing gluten but are dipped in the same fryer as all other food and thus meaning NONE of the fried foods as actually gluten free. Any food on the menu said to be gluten free is cooked in the same pots, pans, utensils as gluten containing foods. Nothing on their allergen advice menus can be taken at face value.

Most of the staff were lovely and did try to help, but the lack of knowledge about what gluten is and what foods contain gluten was glaringly obvious. One kind server, trying to accommodate, had the white chocolate syrup removed from a slice of cheesecake in an attempt to make it gluten free, with out realizing the base/crust of the cheesecake is full of gluten (as this was not meant for our child it was fine, but he had thought that it was for the Coeliac in our group.)

The whole staff MUST have through education about what Coeliac disease is and the difference between wheat, barley, rye allergies and Coeliac disease. Furthermore, the restaurant MUST correct the many mistakes on their allergy advice on their menu and cocktail menus. Lastly, Allow families to bring food for kids/people on special diets, when the restaurant is clearly unable to guarantee the safety of its food. This is a dangerous situation for everyone in...

I had booked for a table of 15 and went to the restaurant and spoke to a manager a week prior to see if they need any pre orders as we were a large group. I got told by her that there will be no need for the pre order and they will have everything we needed. Our reservation was booked for 7.30. Our starters we fine by all accounts but we had waited a long time for them..

Before our mains came out the waiter came back out and re-asked what everyone had ordered for the mains (abit strange but fine). About 10-15mins later they came out and stated they didn't have enough beef to complete the order and asked if people could swap. Two of us did change, one of them being myself. By 10pm the mains started to come out. 3 of the meals were missing. The meats and potato came out first, a fair amount of the roast potatoes were still abit raw. The meat was tasty. By the time the veg came out most of us had already finished our plates. Again the cabbage and carrots etc were under cooked. The waiter came over again and explained that there still wasn't enough beef to complete the order even though some of us had changed already and that most of us had already finished what we hadn't left on a plate (raw veg mentioned earlier) at this point I asked to speak to the manager as we had been in the restaurant for over 3 hours by this point.

The manager came over and was abrupt and loud, to the point guests close to the bar area said they could here her and couldn't get over how she avoided fault at all costs. She had explained that they were a chef down due to sickness and what has happened wasn't her fault. No apologies from them, she just said that she would get the head chef to talk to me.. 15mins later still nothing. And I'll be honest it seemed that the manager was avoiding us at this point. I asked the waiter staff to speak to the manager again. I asked her what can we do to make this right (Lets be honest, I shouldn't be the one asking this). After drawing blank, I asked for a refund as I was clearly getting nowhere.. She said she will see what she can do and disappeared again.

Instead of her coming back with a solution she avoided us and sent someone else to talk to me and I was then spoken to by a gentleman named Josh, who was more than an adequate person to speak to and who's customer service skills fair surpassed the person claiming to be a manager. He was apologetic and couldnt do enough for us.

We were really disappointed as we loved the aesthetics of the place, a simple 'just to let you know, we are unfortunately a chef down this evening, so there may be a delay with your food' probably would have worked wonders when we arrived. But unfortunately with nearly 3.5hours on the premises we left hungry and deflated on what was a special night. I really doubt any of us will be back...

Opened in November, Altitude 28 occupies the former Grape & Olive space and is located in Swansea Marina. While parking nearby is limited, the venue itself offers a unique dining experience with stunning panoramic views.

Situated on the 28th floor, the journey begins with a fast lift ride, followed by a long turquoise corridor that leads to the bar. The space then opens up to breathtaking views—one side showcasing the vast expanse of the sea, the other offering a striking cityscape.

The Negroni was average, lacking the depth and balance expected from a well-made classic.

For those dining, the dedicated restaurant area is beautifully designed, featuring floral, semi-circular booth seating that faces the city view—a stylish and comfortable setting.

The scallop starter consisted of three small scallops, which were decent but underwhelming in portion size. However, the accompanying lobster bisque was rich and flavorful, complemented by fresh pea shoots. Given the price and setting, the dish felt a little underwhelming in terms of quantity.

The scotch egg, served halved and elegantly plated, stood out. The golden, crispy coating encased a perfectly cooked egg, enhanced by a fragrant curry sauce and fresh pea shoots. A well-balanced dish with generous portions.

The overall ambience was pleasant, with a relaxed yet upscale feel. Service was warm, attentive, and welcoming.

On a Thursday afternoon around 3 PM, the restaurant wasn’t particularly busy, making for a peaceful dining experience.

Altitude 28 offers a fantastic setting with unbeatable views, a stylish dining area, and friendly service. While the food had some highlights particularly the scotch egg and lobster bisque the portion sizes and execution could be improved to match the high expectations set by the venue’s location. Would recommend for the atmosphere and drinks, with some room for enhancement on the...