The Hyde Restaurant & Bar

Description

The Hyde is an intimate and exclusive retreat, a place you enter not to be seen, but to enjoy an exquisite modern European sophisticated cuisine & dinning experience and an unique comfort within the exclusive confines of a traditional British Townhouse Grade II building, whilst relishing some of the best libations London has to offer.

What makes The Hyde's cuisine so special is the mixing of classic flavors and combinations with innovative contemporary twists. Menu favorites include scallop ceviche with avocado sorbet and a toasted hazelnut tuile, slow cooked fillet of duck & confit leg with lemongrass compressed pear and slow cooked salsify & star anise jus and a signature namelaka cold chocolate fondant served with green matcha tea ‘snow’.


 

Info
  • Cocktail Making
  • Splash the Cash £££
  • None

Hours
Day Open Close Notes
Monday 7:00 0:00
Tuesday 6:00 0:00
Wednesday 6:00 0:00
Thursday 6:00 0:00
Friday 6:00 0:00
Saturday 6:00 0:00
Sunday 7:00 0:00

Location

Address

The Hyde Restaurant & Bar, Roseate House London, 3 Westbourne Terrace,, W2 3UL

Area

Paddington

Nearest Station

Lancaster Gate (Tube)

The Hyde Restaurant & Bar

Getting there

Website Citymapper Google Maps

Menus
  • Cuisines

    This venue serves Afternoon Tea, European and Fine Dining food.

  • A word from the chef:

    The rising star Executive Chef Christos Siomadis is heading up The Hyde Restaurant & Bar. Siomadis has already worked at the notable Galvin Restaurant, Skylon at The Royal Festival Hall and The George Club, Mayfair while he was following his training at Greek Culinary School in Thessaloniki. Siomadis, across the world, has previously worked at the Front of House, as a Sommelier and finally as an Executive Chef. In addition, he followed a pastry training. The Chef Siomadis attaches great importance to flavour combinations and an experience that he hopes will remain forever engraved in the minds of The Hyde Restaurant & Bar guests. One of Siomados’s favorite dishes on his new menu is the halibut, black ravioli with tiger prawn mousse, plankton and rice cracker with a dusting on seaweed powder with a mussel and seaweed sauce. Every ingredient and flavor reminds him of the fresh seafood and sea breeze of his childhood in Greece, a source of inspiration which is always important to him.

Private Hire
Name Type Capacity
Seated		 Capacity
Standing		 Cost Min spend
Midweek*		 Min spend
Weekend*
0 0 - - -

* The minimum spends are a guideline only and vary according to the day and time of the year.

FAQs

Customer Reviews (0)

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