Called The Chef’s Table by Asimakis it seats up to eight diners and serves a tasting menu of dishes inspired by the fine-dining French cuisine for which Pied à Terre is known, as well as Asimakis’ Greek roots. The menus will differ depending on the seasons but could be anything up to 22 courses.
Dishes on the launch menu include trout mousse with mango and nage jelly, cucumber, burned lemon, royal Oscietra caviar and lobster oil; and smoked quail with celeriac, winter truffles, Piedmont hazelnuts and confit egg yolk.
The light interior has been designed to break away from the typical chef’s table aesthetic and create a ‘home from home’ feel akin to being in the kitchen of a friend with diners sat around a central marble-topped island unit. As part of this, the room features an art vinyl record player for guests to select their own music for the evening.
“We wanted the space to feel like you were stepping into a friend’s kitchen, a place where you can have a glass of wine, choose your music and relax, but with the added benefit of a Michelin-starred chef and restaurant team looking after you,” says Moore.