With dramatic coastal views from Hilton Bournemouth’s eighth floor, Level8ight, The Sky Bar, is the highest bar in the South West. Enjoy fine wines, premium spirits and cocktails.
Chef and broadcaster Matt Tebbutt presents an inventive bar menu with an emphasis on simplicity, flavour and seasonality – offering tapas-style small plates and afternoon tea.
Sunday to Thursday
3.00pm until 2.00am
Friday - Saturday
Open from 12:00 until 2.00am
Sunday - Thursday 3.00pm until 6.00pm
Friday & Saturday
12.00pm until 6.00pm
A velvety texture cocktail with some unique flavours
A fusion of two of Waldorf Astoria New York's most famous menu items
A locally sourced creation with Conker dry gin
Want to learn how to make the perfect cocktail? Watch us in action, enjoy some tasting and have a go yourself.
Sunday-Thursday 3pm - 8pm; Friday & Saturday 3pm - 5pm.
From £23 per person. Send us an email below and quote “Cocktail & Spirits Masterclasses” to find out more and book.
The highest terrace bar in the South West, with panoramic views of Bournemouth town and coastline. Perfect for your nearest and dearest to celebrate a special occasion or wedding. Available for private hire in the evening for up to 60 guests.
Excludes Friday, Saturday and Bank Holidays.
Contact our Event Team to find out more. T: 01202 804775
From £21.00 per person
Join us for Afternoon Tea at Level8ight, The Sky Bar with a sophisticated selection of sweet and savoury delights.
Mothers Ruin Afternoon Tea and Cocktail — £21.00 per person
50% Off Cocktails
Available from the 2nd of April 2017
Sunday to Thursday
50% off cocktails
From £18.00 per person
Join us for Afternoon Tea at Level8ight, The Sky Bar with a sophisticated selection of sweet and savoury delights. For something extra special, upgrade to a sparkling champagne or prosecco Afternoon Tea.
Traditional Afternoon Tea — £18.00 per person
Prosecco Afternoon Tea — £23.00 per person
Champagne Afternoon Tea — £28.00 per person
Featuring on BBC’s Saturday Kitchen and Channel 4’s Food Unwrapped, Matt Tebbutt graduated from Leith’s School of Food & Wine and trained under Michelin-starred chef, Marco Pierre White.
He developed his own style working at a string of high-profile restaurants, including Chez Bruce, Clarke’s and Alastair Little’s. He has also authored two cookbooks – Matt Tebbutt Cooks Country and more recently Guilty Pleasures.