Piquet Restaurant

Piquet Restaurant Restaurant Review:

Chef Patron Allan Pickett is responsible for the buzz around Piquet Restaurant in Fitzrovia, bringing British ingredients to life through his fluid menus. The intimate and no-reservations The Fir Room at ground level is ideal for drinks and tasting plates, while down some stairs you'll find The Restaurant for a more formal experience. Classic techniques and the culinary cultures of England and France dictate the offerings. From charcuterie expect duck rillette with sourdough toast alongside cured Kent coppa and country-style terrine with pistachios. From the water, perhaps plancha cooked mackerel with punchy horseradish cream, half a dozen rock oysters, or a casserole of cod cheeks with baby squid and white beans. The Le Piggy burger is a satisfying collaboration between smoked patty, pulled pork and streaky bacon. From the desserts, a baked seasonal fruit tart closes nicely. The wine lists features familiar names and more unusual and lesser known grapes and vineyards. Menu du jour 2 courses £16.50, 3 courses £19.50.