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Chef’s Menu

Cornish Crab with Marinated Scallop, Verjus Gel, Granny Smith Apple, Kohlrabi and Turnip

Poached and Roasted Lemon Sole with Red Prawns, Meyer Lemon, Black Olives and Pinenuts

Day Boat Monkfish with Sea Purslane, Braised Salsify, Morteaux Sausage and Celeriac

Roasted Breast of Spring Chicken with Romain Lettuce, Stuffed Wing,
Asparagus and Caesar Dressing

Rib of Limousin Veal with Fregola Sarda, Tardivo, Broad Beans and Mint

Cheese Board

Rhubarb and Cardamom Millefeuille with Vanilla Cream, Rhubarb Sorbet

Caramel Parfait with Vanilla Ice Cream, Toasted Oats, Whiskey Creme Anglaise and Caramel Popcorn

Coffee and Petits Fours

Also see: Reservations, fine wine