HIDE Mayfair is a refined restaurant and bar at 85 Piccadilly, arranged across three floors with views towards Green Park. Open from morning until late, it moves naturally from breakfast and relaxed daytime dining to long lunches, tasting menus and celebratory dinners. The light filled rooms, natural materials and dramatic central staircase give each visit a strong sense of place without taking attention away from the food.
The main menu follows the seasons and favours clear, carefully balanced modern European cooking. Guests can choose a lighter grazing meal, build a longer lunch from the extensive a la carte selection or explore a tasting menu that presents the kitchen’s most detailed work. Dedicated vegetarian and vegan tasting options extend the experience to diners with different preferences.
Breakfast combines familiar comforts with HIDE’s more distinctive touches, from a full English and truffled scrambled eggs to avocado on toast, fruit, porridge and homemade granola. The open bakery prepares breads and viennoiserie each morning, giving the early service its own character. Sweet and savoury choices allow breakfast to be either simple and quick or a more indulgent occasion.
Wine is another central part of the restaurant, with bottles from Hedonism Wines available alongside selected pairings for the tasting menu. The Bar Below adds classic and contemporary cocktails in the basement, while private rooms provide options for smaller celebrations and events. The complete menu below brings the available dishes and current prices together so diners can compare breakfast, a la carte and tasting choices before booking.
Address: 85 Piccadilly, London, England W1J 7NB, United Kingdom
Hide Mayfair Menu
T O G R A Z E
Freshly baked bread
Leek & potato buttermilk sourdough; Broad bean & pancetta roll; Courgette & feta focaccia; Smoked almond & golden raisin rye loaf; Seeded wholegrain epi served with whipped butter
Home-cured charcuterie: Goose with sage & fenugreek
Herdwick lamb with rosemary
Saddleback pork with fennel seed & black pepper
A selection of all three
Chicken liver parfait, fig & hibiscus chutney, toasted brioche
Soft-shell crab tempura with Thai basil & green peppercorns
Lobster & scallop katafi fried dumpling with black pepper oyster sauce
Short-rib beef fried sandwich with dill gherkin ketchup
S A V O U R Y
Black truffled scrambled eggs on toast
Grilled smoked streaky bacon, homemade black pudding, Huntsham Farm Middle White pork sausage, slow roast tomatoes, Cacklebean eggs & sourdough toast
Egg Florentine, Royale or Benedict (single / double)
Lobster Benedict, crushed avocado & Umai caviar (single / double)
Crispy corn fritters, Devon crab, feta, green herbs & lime dressing
HIDE Croque Monsieur
Add a fried egg (Croque Madame) / add black truffle
Crushed avocado on grilled sourdough toast with herb dressing / with two poached eggs
Buttered baby spinach / green asparagus
Five Course
Bread & broth
Land & Sea
Beetroot tartare, pistachios & Sakura granita
Celeriac, jamon, coddled egg & maitake cooked over juniper
Roast Cornish monkfish, white asparagus, razor clams & vin jaune sauce
Herdwick lamb cooked over coals with morels, peas & mint
Selection of cheeses, seasonal fruit loaf & chutney
Optional extra course 24 supplement
Staircase
Canelé cooked in beeswax
Three Course
Bread & broth
Land & Sea
Salmon tartare, lime, coriander & green Thai coconut sauce
Herdwick lamb cooked three ways with morels, peas & mint
Selection of cheeses, seasonal fruit loaf & chutney
Optional extra course 24 supplement
Staircase
Canelé cooked in beeswax
Pebble
Wine pairing: Classic 80, Iconic 145, Epic 333
Three Course
V E G E T A R I A N T A S T I N G M E N U
Bread & broth
Root & leaf
Beetroot tartare, pistachios & Sakura granita
Celeriac, coddled egg & maitake cooked over juniper
Stuffed red pepper glazed with pomegranate molasses, black olive & tahini
Barbecued heritage carrots, kalettes, sesame labne, dukkah & sweet curry dressing
Selection of cheeses from the trolley, seasonal fruit loaf & chutney
Optional extra course 24 supplement
Ginger, apple & tarragon
Staircase
Canelé cooked in beeswax
Pebble
Wine pairing: Classic 115, Iconic 195, Epic 495 & Hedonistic 995
Vegetarian tasting menu
T A S T I N G M E N U
Bread & broth
Land & sea
Beetroot tartare, pistachios & Sakura granita
Celeriac, jamon, coddled egg & maitake cooked over juniper
XL grilled Carabinero prawn, butterhead lettuce taco & ginger emulsion
Roast Cornish monkfish, white asparagus, razor clams & vin jaune sauce
Optional extra course 45 supplement
Herdwick lamb cooked over coals with morels, peas & mint
Selection of cheeses from the trolley, seasonal fruit loaf & chutney
Optional extra course 24 supplement
Ginger, apple & tarragon
Staircase
Canelé cooked in beeswax
Pebble
Wine pairing: Classic 115, Iconic 195, Epic 495 & Hedonistic 995
Tasting menu
S E T M E N U
Cured bream, Earl Grey dashi, radishes & bergamot
Chicken liver parfait, fig & hibiscus chutney, toasted brioche
Wye valley asparagus, fresh peas, yuzu & ricotta tartlet
Chalk stream trout, romaine lettuce, Jersey Royals, cucumber & elderflower butter sauce
Spiced leg of lamb, smoked aubergine, pickled roses & mint
Barbecued heritage carrots, kalettes, sesame labne, dukkah & sweet curry dressing
Raspberry, verbena & vanilla cheesecake soft serve with mini beignets
Warm chocolate tart & oak ice cream
Selection of cheeses, seasonal fruit loaf & chutney
supplement 15
Set menu
T E A S
English Breakfast
Jasmine pearls
Matcha
Lalani & co organic ceremonial grade green velvet matcha, served with milk of your choice
Chamomile
Marco Polo Rooibos
Yin Zhen
Yuzu Indigo
Thé sur le Nil
Sakura – Cherry blossom
Fuji Yama
Earl Grey French Blue
Tanka cha
Sencha Uji
Gyokuro Supreme
Milky Blue Oolong
Casablanca
Chai – Chandernagor
Black Leopard
Orange Valley Darjeeling First Flush
Homemade chai-infused hot chocolate
S M O O T H I E S
Blueberry & rose petal
Banana, Manuka honey & turmeric
Ginger shot
J U I C E S
Orange
Raspberry & pear
Cucumber, spinach, aloe vera & kiwi fruit
Beetroot & lemon verbena
Apple & tarragon
Pink grapefruit
Ripe tomato
C A V I A R & O Y S T E R S
Caviar is served with crème fraîche, spring onion, pickled shallot & toasted crystal bread
Maldon oysters (each) / with Umai caviar / with N25 Kaluga Reserve caviar
Umai caviar 30g / 50g
N25 Kaluga Reserve caviar 30g / 50g
C A V I A R & O Y S T E R S
Caviar is served with crème fraîche, spring onion, pickled shallot & toasted crystal bread
Maldon oysters (each) / with Umai caviar / with N25 Kaluga Reserve caviar
Umai caviar 30g / 50g
N25 Kaluga Reserve caviar 30g / 50g
V I E N N O I S E R I E S
All viennoiseries are freshly baked on site every morning by our team of bakers
Buckwheat pain au chocolat
Croissant
Toasted brioche
white or granary bread
Seasonal homemade preserves & freshly churned butter
Strawberry, sorrel & Jersey milk woven croissant
Elderflower & coconut croissant bun
French toast with blueberry compote & crème crue
F R U I T S , S E E D S & G R A I N S
Seasonal fruits in a chilled lemon verbena infusion
Ripe honey mango with Thai basil & kaffir lime
HIDE Acai bowl with berries, perilla & verbena
Granola bowl with thick Greek yoghurt, raspberries & lemon verbena curd
Warm coconut milk porridge, date & tamarind compote & virgin rapeseed oil
Breakfast Drinks
Bellini
Mimosa
Bloody Mary
V E G E T A R I A N M E N U
Freshly baked bread
Leek & potato buttermilk sourdough; Courgette & feta focaccia; Smoked almond & golden raisin rye loaf; Seeded wholegrain epi served with whipped butter
Barbecued Jersey Royals
Apple tarte Tatin with Calvados & lemon thyme ice cream
per slice / to share
Warm acorn cake, smoked caramel & choice of liqueur; Cornish clotted cream
Staircase
Raspberry, verbena & vanilla cheesecake soft serve with mini beignets
Strawberry & clotted cream floating island
Alphonso mango, galangal & passion fruit mille-feuille
Crispy potato cake
Beetroot tartare, pistachios & Sakura granita
Charred broccoli vinaigrette
London lettuce, crème fraiche & elderflower vinegar dressing
Barbecued heritage carrots, kalettes, sesame labne, dukkah & sweet curry dressing
Stuffed red pepper glazed with pomegranate molasses, black olive & tahini
Wye valley asparagus, fresh peas, yuzu & ricotta tartlet
Burrata tortelli, datterini tomatoes & ‘nduja
Selection of cheeses, seasonal fruit loaf, fig & hibiscus chutney
C H E E S E
Cave-aged Comté, fresh heather honeycomb, seasonal fruit loaf
Selection of cheeses, seasonal fruit loaf, fig & hibiscus chutney
D E S S E R T S
Alphonso mango, galangal & passion fruit mille-feuille
Strawberry & clotted cream floating island
Raspberry, verbena & vanilla cheesecake soft serve with mini beignets
Staircase
Warm acorn cake, smoked caramel & choice of liqueur; Cornish clotted cream
Apple tarte Tatin with Calvados & lemon thyme ice cream
per slice / to share
S I D E S
London lettuce, crème fraiche & elderflower vinegar dressing
Charred broccoli vinaigrette
Crispy potato cake
Barbecued Jersey Royals
M A I N S
Red mullet cooked over embers, yellow Thai sauce, papaya & fried prawns
Barbecued octopus, stuffed red pepper glazed with pomegranate molasses, black olive & tahini dressing
Roast Cornish monkfish, white asparagus, razor clams & vin jaune sauce
Miso-glazed Iberico pork loin with braised cheek, celeriac & apple
Herdwick lamb cooked three ways with morels, peas & mint
Barbecued heritage carrots, kalettes, sesame labne, dukkah & sweet curry dressing
Cooked over charcoal to share: 50 day-aged Lake District short-horn ribeye 600g
Kagoshima Wagyu A4 striploin 200g / 400g
S T A R T E R S
Cured bream, Earl Grey dashi, radishes & bergamot
Dry-aged beef tartare, charcoal dressing, pickled blackberries & wasabi leaf
Wye valley asparagus, fresh peas, yuzu & ricotta tartlet
Burrata tortelli, datterini tomatoes & ‘nduja
Grilled Orkney scallop, tarama, ripe tomato & butter sauce
XL grilled Carabinero prawns, butterhead lettuce taco & ginger emulsion
Six Course
Bread & broth
Land & sea
Beetroot tartare, pistachios & Sakura granita
Celeriac, jamon, coddled egg & maitake cooked over juniper
Roast Cornish monkfish, white asparagus, razor clams & vin jaune sauce
Herdwick lamb cooked over coals with morels, peas & mint
Selection of cheeses, seasonal fruit loaf & chutney
Optional extra course 24 supplement
Ginger, apple & tarragon
Staircase
Canelé cooked in beeswax
Pebble
Wine pairing: Classic 115, Iconic 195, Epic 495 & Hedonistic 995
Six Course
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