Summary We went for an early dinner at Pied a Terre and was offered both the pre-theatre menu and the a la carte (£65), therefore we have labelled which dishes were from the pre-theatre menu and which were from the a la carte. Overall food was good, the amuse bouche and petit fours were excellent and given in a wide variety. However, for the starters and the main, the portions were way too small for its price and we would not have been full if not for the generous amount of petit fours given. Desserts were not included in the set menu and they were £15 each. |
Olives
Amuse Bouche: Cod Mousse
8/10
8/10
Amuse Bouche: Guinea Fowl Croquette
7/10
7/10
Marinated of Halibut with Wild Garlic, Smoked Eel , Cucumber, Radish and Yuzu (Pre-theatre)
7/10
7/10
Salad of Spring Vegetables with Smoked Duck Breast, Garlic Mayonnaise and Shiitake Mushrooms (Pre-theatre)
6/10
6/10
Roasted Breasts and Crispy Leg of Quail, Quail Kiev, Hazelnut Dressing, Shallot and Douglas Fir Puree (A la carte)
8.5/10
8.5/10
Dashi Poached Cod with Brown Shrimps, Watercress, Wakame and Borage (Pre-theatre)
8/10
8/10
Roasted Corn Fed Poussin with Fregola Sarda, Broad Beans, Sage and Treviso (Pre-theatre)
7/10
7/10
Suckling Pig Belly with Glazed Trotters, Golden Raisins, Jerusalem Artichokes and Chicory (A la carte)
7.5/10
7.5/10
Day Boat Monkfish with Sea Purslane, Roasted Salsify, Morteaux Sausage Broth (A la carte, supplement £7)
8/10
8/10
Pre-dessert: Mulled Wine and Pear Trifle, Orange Mousse and Vanilla Foam
9/10
9/10
Valrhona Chocolate Mousse with Honeycomb, Peanut Ice Cream and Pedro Ximenez Jelly (£15)
8/10
8/10
Caramel Parfait with Vanilla Ice Cream, Toasted Oats, Whiskey Creme Anglaise and Caramel Popcorn (£15)
7.5/10
7.5/10
Petit Fours: White Chocolate and Cardamom, Blackberry Jelly, Praline Mousse with Passionfruit and Chocolate Lapsang Souchong Tea
8.5/10
8.5/10
Petit Fours: Pistachio Cream Cheese, White Chocolate
8.5/10
8.5/10