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Chef’s Menu

£145 per person

Optional Wine Flight

Sommelier Suggested Wine per Course £99

Portland Crab, Avocado, Turnip, Ponzu

Seared and Poached Foie Gras in a Sauternes Consomme with Borlotti Beans and Charred Onions

John Dory, Grapefruit, Miso, Black Quinoa, Brassicas

Partridge, Parsnip, Pear, Dandelion

Richard Vaughan’s Suckling Pig, Carrot, Prune, Balsamic

Cheese Board

Williams Pear, Lemon, Almond, Madagascar Vanilla

Chocolate, Mandarin, Honeycomb, Stem Ginger

Coffee and Petits Fours

Also see: Reservations, fine wine