Siomadis leads new The Hyde restaurant
Christos Siomadis is heading up the new Hyde Restaurant at the Grade II listed boutique hotel, Roseate House London.
Executive chef Christos Siomadis is heading up the recently opened The Hyde restaurant at the Grade II listed boutique hotel, Roseate House London.
He previously worked at the Galvin Restaurant, Skylon at The Royal Festival Hall and The George Club, Mayfair following his training at Greek Culinary School in Thessaloniki. He has also worked across the world in roles ranging from front of house, to sommelier and then to executive chef and has additional training in pastry,
The restaurant has 12 covers and is named after it’s close proximity to Hyde Park. The menu showcases modern European cuisine, blending classic flavours and combinations with innovative contemporary twists. His childhood in Greece is an important source of inspiration.
One of Siomadis' favourite dishes on his new menu is the halibut, black ravioli with tiger prawn mousse, plankton and rice cracker with a dusting of seaweed powder with a mussel and seaweed sauce.