The Hyde Bar at The Royal Park Hotel, Paddington

[content_slider]

[content_slide]

hyde bar royal park hotel paddington

[/content_slide]

[content_slide]

hyde bar royal park hotel paddington

[/content_slide]

[content_slide]

hyde bar royal park hotel paddington

[/content_slide]

[content_slide]

hyde bar royal park hotel paddington

[/content_slide]

[content_slide]

hyde bar royal park hotel paddington

[/content_slide]

[content_slide]

hyde bar royal park hotel paddington

[/content_slide]

[/content_slider]

LONDON | The Hyde Bar at The Royal Park Hotel is one of London’s newest luxury cocktail establishments, serving some of the finest food and drink to hotel guests and visitors. We were fortunate enough to be invited down to try out some of their world-class whiskies and small sharing plates of food.

The bar is located in the front of the 19th Century British townhouse, acting as a lush front room. Comfortable banquettes and chairs are set within two small intimate areas. The front space acts as the perfect spot to indulge in their decadent afternoon teas, while the bar area is altogether more impressive, showcasing some of their many fine and rare whiskies. We took a seat by the fireplace, overlooking the bar and settled into some extra special cocktails.

Only the best, top shelf spirits are used here. The Spice Compass showcases the smooth Auchentoshan whisky and is kicked it up a notch with curry infused bitters, lemon, egg white and a hint of vanilla. It’s understated, much like the rest of the offerings. We recommend you also give their El Rey Dorado a try. This smoked rum old fashioned is a delight and the simple act of watching the bartender construct it is a spectacle in itself. These guys know what they’re doing but expect to pay for such expertise with cocktails starting at £14.

The same can be said for the culinary options. Each small plate of modern British food offers some fresh and high quality produce which is perfect for sharing. Make sure you dig into some of their great seafood options, including their succulent chilli tiger prawns with a mango and lime salsa and simple sesame crusted yellowfin tuna with smashed avocado and wasabi. Their ultimate dish would have to be the smoked venison saddle which is perfectly complimented by some gin soaked blackberries and cocoa oil.

But if you’re heading to The Hyde Bar after a show or night out exploring the city then you need look no further than their dessert menu and champagne based cocktails. Take one of each desserts, ensuring you don’t miss out on the sweet potato and pecan fritters with maple syrup and honeycomb ice cream and go straight for the De Ica Con Brio cocktail which is a modern take on the classic pisco sour. If only we could finish every evening on such a high note.

Head Chef, Matt McKiernan, has created these dishes which aren’t designed to be showy or over the top. Instead, they let the high-quality produce do most of the work. This elegant ethos flows right from the kitchen, into the bar. The Hyde Bar is the ideal spot for those wanting a luxurious yet relaxed evening out. It just won’t come cheap.

The Hyde Par at The Royal Park Hotel

3 Westbourne Terrace
London W2 3UL
United Kingdom

Telephone: 020 7479 6600
Email: [email protected]
Website

Open
Sun -Thu: 12:00pm to 12:00am
Fri – Sat: 12:00pm to 1:00am

RELATED ARTICLES
Andrew
Andrew
Andy is originally from Melbourne but has been living in London for the past 2.5 years. He’s obsessed with travel, eating out, and indulging in a few cheeky cocktails around Hackney and Dalston before realising he’s spent all his wages within the first week of the month. Having written for magazines such as The Resident, Absolutely London, 1883 and Men’s Health, Andy has now turned to focus on The City Lane’s Food, Drink and Culture sections. Expect to read about the best new and established restaurants and cultural haunts around London, with a focus on the East.

RECENT POSTS

- Advertisment -

STAY CONNECTED

13,074FansLike
104,045FollowersFollow
8,018FollowersFollow
35,206FollowersFollow
94SubscribersSubscribe