Feature image credit: Hide Restaurant
Split across three sprawling levels and confidently situated curb-side opposite London's Green Park, Hide restaurant is perhaps the most extravagant new restaurant opening in Mayfair in recent years. Critically acclaimed chef Ollie Dabbous, protegee of Raymond Blanc, heads up the kitchen, showcasing the very best in seasonal offerings in one of London's most prestigious postcodes.
But before you scorn the idea of yet another fine dining restaurant in Mayfair, allow us to elaborate...Offering some peaceful respite from chaotic Piccadilly, Hide offers fine dining that has never felt so inviting. The secret? It is utterly disarming. Whilst its sheer size and location are clearly designed to impress, flowing lines and a thoughtful placements of park-land inspired, natural textures define the warmth of Hide's interior and only accentuate the appeal. The ground floor level alone wraps itself around a curvaceous wooden staircase (Google: Hide staircase and you will not be disappointed) Throw in panoramic views of Green Park and its easy to see how it's possible to while away a good 3 hours here.
Offering a menu that is entirely product driven and uses only the best ingredients, the high-low, humble-extravagance of Hide's design is echoed on the plates. There's a sense of familiarity and yet Hide's menu is also an education. A re-introduction to your brunchy favourites. You can almost hear Dabbous saying "Here are your salmon and eggs Sir, but this is how they should be done." Hide is everything we know about good food and good design...but better.
"It is food you can't recreate at home, but it is also food that respects the integrity of the ingredient and the toil that goes into producing them." - Ollie Dabbous
Refined and balanced ingredients sit atop glazed earthenware plates, each stamped with a wheat leaf, naturally. A gold letter "H" is hammered into the corner of each table, a discreet personal pull-out drawer stocked with charging devices, encourages you to re-charge (literally) but be polite about it and take your phone off the table, the bathrooms are complete with a living moss wall and the heady scents of Le Labo products. All of these considerations sum up the very essence of Hide. While it is glaringly obvious that no expense has been spared, it is all in the spirit of creating ultimate satisfaction. Or as they like to put it:
"There is no compromise, there is no rush"
And rushing there really isn't. At Hide you are encouraged to linger. Brunch was served over four perfected courses and journeyed from refreshing Peach & Kaffir Lime Bellinis and Porlock Oysters with Amalfi Lemon, to Hide's speciality Croque Monsieur with added Black Truffle, and a classic Fresh Linguine with Cornish Crab, Garlic & Parsley, before finishing with an indulgent Galettte des Rois with Sugared Almonds & Camomile. (Yes, there was desert at brunch.)
Hide you, quite literally, had us at hello.
Words by: Gemma Ford