I think some of you might know by now that I like food, and going out to eat food. That much is definitely true. But what I really like is when a restaurant serves up incredible and inspiring creations that are not eye wateringly expensive. A restaurant where you can be assured that every dish will offer your taste buds something exciting, flavoursome and bold.
I touched upon a visit to Treves and Hyde in my write-up on the Leman Locke Hotel, as this is where Treves and Hyde resides. However, I have watched this little restaurant grow and impress over the last year and felt it needed it’s very own write-up here. I was also desperate to return again and experience more of what I'd appreciated on the last visit.
My husband and I arrive on a Friday in mid-January and are seated at the bar, there is not a spare table in sight and the mood is joyful. We order a bottle of chardonnay whilst waiting for our table. Lots of their wine list is straight from Berry Bros & Rudd which is always promising. My husband and I are members of their wine club and the wines we receive each month never disappoint.
Treves and Hyde has floor to ceiling windows so you can look out on the street below. At the minute you can have an unobstructed view of the building site across the road complete with giant digging machines. Not the normal view from a restaurant window but quite interesting to see it from a different perspective. Granted that, being a local, I probably find this a bit more interesting than most.
The kitchen at Treves and Hyde is led by Head Chef George Tannock who as mentioned in my previous article, prides himself on using seasonal local and organic produce and the quality of his ingredients are reflected in his food.
George’s years of experience are apparent in the careful construction of his dishes and his evident passion when you speak to him about his food. George has previously worked with Heston Blumenthal at The Fat Duck as well as restaurants Oblix, Zuma and The Dorchester Hotel.
Once seated, we ate some of George's rather lovely food. As a taster, we had the gorgeous red pesto arancini balls with a delightfully light and moreish sauce.
My husband ate the honey glazed smoked pork belly and kohlrabi (a stout cultivar of cabbage) which I was really looking forward to sampling until I looked up to ask for some and discovered it had already disappeared. I assumed it was pretty good
For starters I had the venison tartare with truffle and burnt ketchup, carta di musica. For those that don’t know (I certainly didn’t) carta di musica are the thin and crisp sheets of unleavened bread you can see on the plate. Having become a fan of tartare since my trip to The Vineyard Hotel last year, the venison tartare did not disappoint. With its delicious flavours and textures, I was stunned with every delicate mouthful.
For main, my husband ate the beautifully cooked beef bavette with bacon pudding and delica pumpkin. This time I was lucky enough to try it and it was a beautiful dish with the finest quality ingredients.
Although I had every intention of trying something new for my main plate, when I saw the verbena chicken on the menu again I suffered a moment of weakness. This perfectly cooked grilled lemon verbena chicken comes with radish and cucumber and I opted for a side of smoked paprika chips. The reason I adore this chicken so much is because the meat is juicy and succulent yet the skin is crispy.
From my experience this happens with fried chicken but this level of succulence can be near impossible to create when cooking your usual roast chicken at home. However, George tells me that the restaurant invested in a very special oven that creates such perfection. You may have to taste it to really understand just how good it is.
Brand new for this year Treves and Hyde have installed a newly built private dining room which holds up to 12 guests, perfect for lunch meetings and private dinner events.
Treves and Hyde
15/17 Leman Street,
For bookings email: firstname.lastname@example.org
Tel. +44 (0)203 621 8900