Isabel

Food was creative, especially enjoyed the scallop, quail egg in wasabi foam, duck breast and cheese. The beautifully presented scallops were fresh and sweet, accompanied with a tangy sauce with a slight kick. Perfect balance! Quail egg was a pleasant surprise, very creamy and the wasabi foam reminded me of a childhood snack from hk (wasabi peas). Duck breast had crispy skin yet very tender meat, very well paired with the rich and creamy duck offal sauce. The chicken/duck mousse mushroom was also very tasty. Blackberries were a very good touch! The cheese, as David said, was amazing by itself but also good with some pineapple and apple chutney on sesame biscuit. Not sure if I’m big on the watermelon tuna but the sauce was wonderful. Big shout out to David!! Such a cool and stylish guy, loved his blazer and shirt tonight! Wishing him and Pied a Terre the very best 🍀🤞🏻

Everything from the quality of each dish to the interaction with everyone from the personnel was amazing. I had a better experience than some 2 Michelin star restaurants I've been to. My courses were delightful (as a big fan of meat) and the dishes of my partner (vegan) were amazing too. The lunch menu combination was great and the recommended cocktail from our waitress (not on the menu) was a perfect fit for the taste profile of the strawberry souffle dessert. 10 out of 10 in all aspects.

I had an absolutely outstanding experience at Pied a Terre where I had the vegan 4-course lunch menu and cocktails. Food was exquisite, the watermelon 'tuna' was particularly well done. Even someone who regularly eats meat said the vegan dishes were excellent. To round off the experience, the cocktails were delicious and well presented. The restaurant itself is beautiful, and having spoken with the owner, David Moore, I discovered more about the artwork which was produced by resident artists. At lunchtime on a weekday, the restaurant was pleasantly busy - a good atmosphere without being noisy or crowded.