We had a restaurant reservation for quite a while to go to the acclaimed Hide Above restaurant by Ollie Dabbous, in Green Park. With everything going on with COVID, we really weren’t sure if we should still go, but we decided to go via taxi to minimise interactions and to hope that the restaurant would be fairly quiet..
Well, quiet was an understatement. There was no other diners around on the floor that we were placed, which in any other situation would feel bizarre and a lack of ambience, but in this case was very welcome!
I would describe the decor in Above as understated luxury – wide comfy seats, spacious tables set far apart, but with hints of glam.
We had opted for the 5 course menu, which had a plethora of interestingly named items that I was very excited to sample.
The first course was intriguingly called Flesh and bone, and it came accompanied with the most beautiful basket of bread I have ever tasted, as well as a salad starter that was painstakingly presented.
I loved how this first course really set the tone for the type of dinner experience we were about to have: delicious, offbeat and with a real aesthetic focus.
Later savoury courses followed this same formula. A firm favourite of mine was the poached halibut with olive oil and eucalyptus, while my partner very much enjoyed the Nest Egg, which you see presented in an actual nest.
For dessert, a relatively pared back soaked sponge with garden herbs, that didn’t quite satiate my sweet tooth but that was definitely an interesting combination of flavours to try. This was followed up by exquisitely presented honey nougat in edible wrappings.
All in all, I’d recommend Above at Hide if you’re interested in expanding your palate and to sample a definitely unique presentational style.
My score is 7/10.
