Experience innovation at the highest level. Pied à Terre is stylish and unique, presenting classic French dining with a subtle reference to Asimakis’ Greek heritage. Our service is relaxed but correct. We are uncompromising in the sourcing of the finest products with an intimate knowledge of what our suppliers do.

Flexible Lunch Menu

Tailor the omnivore lunch menu to suit you, whether it’s a four-course lunch at £65 per person, six courses at £85 or eight courses at £105.
The entire ten-course tasting menu is always available at £140.

À la Carte

Choose a starter and main course for £92.50 – this includes canapés and homemade bread.

Tasting Menu

Our ten-course tasting at £140 gives an exquisite flavour of what Pied à Terre is about, and it always includes a number of our signature creations.

Vegetarian & Vegan Menus

We are totally inclusive. We offer menus to suit all palates. Plant-based menus designed to delight are available at every service. We do not restrict tables to the same menu. The entire ten-course Vegan and Vegetarian tasting menus are available at £120 per person, but you can also enjoy four (lunch only), six or eight courses.

Fine Wine

We source our wines from the finest producers, investing year on year en-premier. Stored meticulously and only listed when ready, creates an outstanding world class list of 800 wines.

Wine flights

If the wine list looks too long, relax and ask our sommeliers to choose a glass to accompany each of your dishes, regardless of which menu you choose. A Master Sommelier’s Wine Pairing at £95 per person is also available to accompany and harmonise with the Tasting Menus. All options can be upgraded to Coravin.

Wine Corkage

Pied à Terre embraces the opportunity for customers to enjoy exceptional fine wine from their own collection. £50 corkage is charged per 75cl bottle (limit one bottle per person). Corkage is not accepted on certain occasions, such as Valentine’s Day.


We ask our suppliers to use recyclable or reusable packaging, and we recycle everything we possibly can – cardboard, paper, bottles, batteries, electrical items, and of course, food. Packaging for our plant-based delivery is kept to a minimum, and we encourage diners to reuse and recycle the container. Careful planning and ordering by Asimakis ensures that our food waste is minimal, and we work with First Mile to ensure that unavoidable food waste is used to make renewable energy. When food waste goes to landfill, it decomposes under uncontrolled conditions and releases methane, which is 23 times more dangerous to the planet than carbon dioxide.

We have a zero-tolerance policy on single-use plastic for storing food in the kitchen.

All oils and fats used in the kitchen are collected and recycled into biofuel.


Fresh, excellent produce is at the heart of what we do. We only work with suppliers who share our ethos. We collaborate to help minimise our impact and identify local, smaller and sustainable food and wine suppliers across our industry. All our suppliers provide us with full traceability; we know exactly where our produce comes from, how it is sourced, and visits to our suppliers are a highlight in the restaurant calendar. Only sustainable fish from the UK is used at the restaurant, and 100% of this is from day boats. We are very mindful of food miles and constantly working to minimise and reduce them.

Our toilet paper from Who Gives a Crap is 100% bamboo fibres. Bamboo is grass and grows incredibly quickly, making it very sustainable. 50% of Who Gives a Crap profits help build toilets and improve sanitation in the developing world. All our bathrooms products are ethical, sustainable and also vegan.

We endeavour to decorate the restaurant with plants as opposed to fresh flowers. Where fresh flowers are used, they are sourced from sustainable florists/markets.

We're hiring front of house staff
and a kitchen porter.