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Chef’s Menu

Salad of Tomatoes with Marinated Scottish Scallops,
Cucumber, Gremolata and Black Olive

Caramelised Veal Sweetbread with Pea Risotto,
Feta Cheese, Mint and Lime

South-Coast Plaice with Poached Langoustines,
Baby Fennel, Basil and Shellfish Bisque

Iberico Pork Loin with White Anchovy, Hummus,
Apricot Gel, Chickpea and Cumin Falafel

Roasted Breast of Grouse with Braised Legs,
Watercress, Blackberries, Sage and Onions

Cheese Board

Baked Vanilla Cheesecake with Gariguette Strawberries,
Wild Strawberry Sorbet and Lemon Verbena

Pistachio Parfait with Morello Cherry Sorbet, Black Cherries,
Chocolate Crisps and Pistachio Crumb

Coffee and Petits Fours

Also see: Reservations, fine wine