Hide, the Michelin-starred restaurant on Piccadilly, is to combine its two food offerings into one this summer, to offer what its chef-patron Ollie Dabbous has called “the best of both worlds.”
At present, the building consists of a first floor offering called Above at Hide, which exclusively serves a fine-dining tasting menu; a ground floor offering known simply as Hide; and Below, a cocktail bar overseen by group bar manager Oskar Kinberg. Since opening in 2018, the first and ground have served decidedly different dishes. From August, the two menus will be offered throughout.
