HIDE — Restaurant in London

The restaurant LOCATION is brilliant and coolly designed, the spiral stair gives the space an exciting dynamic touch. The place is opened since 2018 (not sure) and it starts feeling the weathering of the years, probably it will need a little bit of revamping in some details. The only thing I would honestly change are the lamps, I would rather go for a more "danish design" style that will perfectly fit. We were two and sitting at a table next to the circulation space but that was not a problem and actually was interesting to wathc how the service is managed, but we will talk about that later. The kitchen is partially hidden by a fritted glass and is a very cool solution to show part of the cooking process. The SERVICE is an integrated part of the experience, the whole staff are very kind, not invasive and efficent. Simone, (the Maître?), was precise with the dish descriptions, and perfect with the service timing and he's happy to discuss feedback and comments about the courses. The waiter with blonde hair and heavy-framed glasses explained the courses in such an acting and kind manner but I actually loved that. The sommelier was very kind but a bit too silent, we would be really happy to hear suggestions from her (we didn't make the wine pairing for the menu, just selfselected glasses). The FOOD, the protagonist. We decided to select the full optionals 5-course tasting menu. The starters with the gen butter, mushrooms+camomille broth and seasoned meat were brilliant (I would add a bit more quantity of raw meat compared to the rest of the elements) was a perfect hit, bread selection included. Persimmons Ripe presentationwas absolutely elegant, the texture of the ripe was way too hard and almost impossible to cut with the knife provided, but the general taste was brilliant. Then we have Nest Egg smoked with hay and it was outrageously good! The smoking taste maybe bit too strong on the top layer of the cream but after digging I could taste the real blend of the mixture (I might sound blaspheme but that cream with fresh tagliatelle would be mindblowing). Main courses: the tempura monkfish (slow-cooked if I remember correctly) is a brilliant concept and the contrast between the crunchiness of the coating and the softness of the flesh is great. The sea scallop with buckwheat and truffle (I'm really sorry to say that) was a missed shot. The roasted buckwheat on top of the scallop had an inviting aspect but it was covering completely the fish delicate taste and the truffle disappears completely. Wagyu with caviar and Venison. I blame myself for this part of the dinner: I have been tasting first the venison and then the wagyu, you must do the opposite! The wagyu dish is very delicate and if you keep it in your mouth for a moment longer you will feel the fatty part of the meat melting in your mouth, venison dish instead has a bit stronger concept. The Venison needs a dedicated chapter: it's a masterpiece! The meat was perfectly cooked and the general mix is something that makes me goosebumps. The flatbread underneath that collects all the juices it's more like a steak itself rather than a small piece of bread. If I may critique the perfection I would add one extra slice of meat, the pickles should be thinner and a more creamy mustard rather that grains. I decided to pair the venison with a red wine from Corsica, but it was mistake on my side, probably here's the moment where the sommelier's help was needed. Two desserts: the blue lapis lazuli and the burnt milk mascarpone ice cream. On the lapis lazuli, I still struggle to understand how the human mind can push that far foodwise. Probably it was too much for me but my dinner partner loved. I've appreciated the burnt milk dessert that was well-balanced and very smooth once tasted. The BILL was expensive, as expected, I'd say on top side of the ideal price range. The summary is great and I guess the down parts are mostly related to my limited experience with this super-high cuisine that I would summarize as "brilliantly contemporary with perhaps influence from...

This was it. The final food I would be purchasing in London during my trip. One Michelin Star, customizable tasting menu, great buzz, sounded like a winner. So we get here super early, actually, and took about 60 seconds to find the front door, because it was hidden, but they have a bar downstairs, called Below Hide, which had some nice mocktails, so we killed some time there.

At the time of our reservation, we were lead up two flights of their absolutely gorgeous stairs to our section, Above at Hide. We got seated and started carefully making our decisions. Because this was another wonderful London restaurant where, for the majority of the courses, we got a choice of which dish we wanted. Love the options.

There were five- and seven- course options. We chose the five. The seven seemed to be a cheese plate and another dessert, which we would have loved to have, but I don't know, guess we weren't feeling it that night.

The whole experience started with Gem, Bread & broth, and Flesh & bone. Three little bites. Gem was a leaf of lettuce, with the purpose of being dipped in some grain or nuts or something, I can't remember, and to be used as a chip to that dip. It was fun. The bread was really good. Five very distinct varieties of bread in a basket, with a fine dollop of butter on a plate. Always love bread.

And the Flesh & bone was the most striking presentation. Fancy pork/beef, charcuterie style, wrapped around the ends of feathers, and what looked like a bone. Quick bite, one and done. Delicious, fun. A great start.

Another small dish was the Turnip with pine nuts, honey & eucalyptus. Finely cut up strips of turnip soaking in a honey eucalyptus broth. Very clean tasting, like a palate cleanser.

The last little small bite that we both had the same thing, before the dishes started differing was the Nest egg. This was a slowly, barely cooked egg mixed with super delicious mushrooms, served in a brown egg that had it's top cut off. Needless to say, very fun, very delicious. I wasn't to break the egg to lick the inside of the shell, because I wanted more.

Then, our tasting menu truly began. And unfortunately, their menu has already changed, so I have no idea what I ate. I say unfortunate, but I actually love that their menu is super seasonal, and probably changes frequently.

But I do know that I had an excellent monkfish in a dashi broth, a nice lobster in a cream sauce, a perfectly cooked dusk with some black currents, and another sweetbread. There were also a couple of nice desserts, a fresh fruit one with some homemade ice cream, and there was a very pretty pasty, made to look like a gemstone. Great fun.

Our last, shared small bites, were the Chestnut & malt pillows and the Acorns. Nut-filled, chewy nougat. And a crispy pillow full of dessert stuff I don't remember what is was, but it was fun, it was light, and it was a good way to wind down from the meal.

We paid the bill, got our cake-home baggy full of delicious cookies, and left.

Overall, this was a fun journey. I don't know how long this place has had the One Star, but they definitely seem like they're pushing for that second Star. Who knows. But yes, five...

HIDE quickly gained attention for its innovative and refined cuisine, as well as its stunning interior design. It was no surprise that they gained a Michelin star within six months of opening a great achievement! I had read so many positives reviews so I was keen to experience Hides delights.

On to the starters. I chose the burrata with strawberries, basil, and black olives. I sided with the second starter, a salad of barbecued prawns, watermelon, and mint.

To say it was divine was a understatement…. I’ll be back just for the succulent olives !

So, on to my lunch experience. You enter Hide through a large, impressive wood door into the reception area. I was dining upstairs, which you reach by the centrepiece feature wood staircase. To say it’s a feature is an understatement. It is a work of art, it reminds me of a staircase carved out of a grand old oak tree.

The mains were next up, and there were three options. I decided on white beans, courgettes, tomato and basil; baked bread and smoked saffron sauce, topped with pecorino shavings. Such a pretty-looking dish and tasted as good as it looked ….

Shame my wife was working as she would been heaven as she a olive connoisseur ( evidence of how many empty olives jars we have at home.. !

The sundae was served in a tall dish, and the prize on the top was the sweetest cherry. The flavours kept on coming the further I went down the tall glass.

The ice cream was so good, well I think so as I was limited to a couple of spoonfuls as my waistline was expanding at this point lol.

Sadly, lunch had come to an end; it was time to go, one last look at the view, and say my goodbyes to the team that looked after me. ( maybe they felt sorry for me as I was on my own … who knows but I was made to feel a million dollars. !

A trip down the magical staircase, and I were back out in the sweltering heat of Piccadilly and Mayfair. Incidentally, sweltering heat.

Hide strikes the perfect balance of exceptional food and service in an environment that makes you want to overstay your welcome.

Will I come back hell yes …. my wife will be salivating for the olives but there so much more she will...