HIDE

Two restaurants in one building, divided by the clock

The French toast arrives at breakfast with enough conviction to carry the morning. That single detail, a dish that regulars invoke unprompted, captures something about how HIDE at 85 Piccadilly operates differently depending on the hour. By day, with Green Park spread out below the first-floor windows, it functions as one of London's more considered all-day dining rooms. By evening, it competes directly with Mayfair's top tier: CORE by Clare Smyth, Corrigan's Mayfair, and neighbours like Wild Honey St James. The shift between those two registers is worth understanding before you book.

The building's three floors follow a deliberate logic: the ground floor, in slightly darker oak, acts as the trunk; the first floor, lighter and open to the park view, represents branches; the basement bar, the darkest of the three, echoes roots. It is design language that could easily feel laboured, but the execution, warm wood throughout, generous table spacing, a champagne trolley that moves with audible clatter, keeps the room grounded rather than precious.

Breakfast: the case for arriving before noon

Mayfair's morning offering has always occupied an awkward position between hotel dining rooms and expense-account convenience. HIDE sits apart from both categories. The breakfast menu runs classics alongside original dishes, and the room at that hour carries none of the evening's ambient performance pressure. Guests who dismiss the daytime service in favour of dinner are making a direct calculation based on prestige, but it is not obviously the right one. The first-floor window table above the junction of Piccadilly and Clarges Street is, by most accounts, among the better seats in the neighbourhood at any time of day, at breakfast, it is available without the competition it attracts by night.

The restaurant opens at 7 AM Monday through Friday, 9 AM on weekends, which gives HIDE a functional advantage over comparable rooms that don't offer serious kitchen output before noon. For visitors staying nearby, the Ritz is a short walk along Piccadilly, several Mayfair hotels are within a few minutes, the morning slot is the lower-friction entry point into what is otherwise a dense booking market.

Evening: where the wine list changes the calculation

At dinner, the context shifts. HIDE holds a Michelin star (retained through 2024) and prices accordingly, with the eight-course tasting menu at £165 per person. À la carte and set menu formats run in parallel, giving the room more flexibility than the tasting-only model that defines comparable counters at The Ledbury or Sketch's Lecture Room. That breadth of format is partly commercial, it keeps the space accessible to business dining, where set-menu commitment is often impractical, and partly a reflection of the room's scale, which is large enough to absorb different dining rhythms simultaneously.

The Michelin star credentials place HIDE in a competitive bracket that includes Restaurant Gordon Ramsay and, further afield in the Modern British category, The Fat Duck in Bray, L'Enclume in Cartmel, and Moor Hall in Aughton. Against London peers, the relevant comparison is not just culinary but structural: HIDE's ownership connection to Hedonism Wines, the Mayfair merchant, means the wine proposition is categorically different from what those other rooms offer.

The wine list as a structural differentiator

The headline figure is 10,000 vintages accessible through the Hedonism Wines inventory, with any bottle deliverable to the table within 15 minutes of ordering. That is not a sommelier's deep list of 400 references with strong back-vintages, it is a fundamentally different model, one that effectively transfers a specialist wine merchant's stock into a dining room context. The Star Wine List recognition has been consistent: five separate awards in 2025 alone, following a string of annual recognitions dating back to 2021.

For serious wine drinkers, this changes the evening's arithmetic. At most Mayfair competitors, the wine list is excellent but bounded. At HIDE, the upper limit is essentially the Hedonism inventory. That asymmetry rewards the kind of diner who arrives with a specific producer or vintage in mind rather than one who defaults to the sommelier's recommendation. It also, in practice, attracts the expense-account crowd that finds the formula commercially appealing, the table spacing is generous, the corner window table on the first floor has a documented reputation for deal-closing, and the combination of Michelin food and near-limitless wine access is a direct proposition for corporate entertainment.

The kitchen after Dabbous

Ollie Dabbous, who built his reputation at his earlier eponymous restaurant before opening HIDE in 2018, departed in early 2025. Josh Angus took over as head chef. Kitchen transitions at Michelin-starred rooms carry inherent risk, and the relevant data point here is that ratings, both the Michelin star and broader diner sentiment, have held through the change. The cuisine is described consistently as technically precise, well-presented, and rooted in Modern European and Modern British frameworks: caviar variations, lobster preparations, dishes built on well-balanced flavour rather than shock or novelty.

The broader Modern British scene has moved in several directions simultaneously over the past decade. Some rooms have pursued hyper-local sourcing and minimal intervention. Others, like Gidleigh Park in Chagford, Hand and Flowers in Marlow, and Le Manoir aux Quat' Saisons in Great Milton, maintain a classical European grammar. HIDE sits closer to the latter camp: technically ambitious, ingredient-led, with the formal structure of a tasting menu available alongside more accessible formats.

The honest caveat from diner reviews is worth acknowledging: a minority of guests at the ££££ price point feel the kitchen does not fully justify the premium against London peers. That dissent is not unusual for restaurants operating at this tier, it reflects a pricing bracket where expectation runs exceptionally high, but it is a data point rather than a dismissal.

The basement bar

Basement bar operates as a distinct venue within the building. Cocktail programming at this level in London has shifted away from theatrics toward technically grounded menus, and the bar at HIDE fits that pattern. It has accumulated its own following, separate from the dining floors, which gives the building three distinct entry points depending on what you are after: morning coffee and breakfast, a full evening dinner, or a late drink downstairs. That layering is relatively rare in Mayfair, where most comparably priced rooms have a single primary function. It also gives HIDE something in common with all-day destination properties like St. Barts, which operate across multiple meal occasions rather than owning a single slot.

For context on what else London offers across price points and categories, see our full London restaurants guide, our full London hotels guide, our full London bars guide, our full London wineries guide, and our full London experiences guide. The Modern British category extends well beyond London: Alchemilla in Nottingham and The Star Inn The City in York represent the reach of the format across the country.