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

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.