Private Dining Rooms

Overview

The private dining room on the second floor at Pied à Terre is beautifully appointed and exudes style without being overbearing.

Start your event in the private bar, savouring delicious canapés with chilled champagne and cocktails. Your waiter will then show to your private room which can be personalised with flowers of your choice, menus, place cards and exclusive table gifts.

Up to 13 guests can choose on the day or in advance from the 2 Michelin star à la carte menu or tasting menu, which can be tailored to your requirements. As one of the few London restaurants with a separate ten course vegetarian menu, we prepare bespoke Michelin star menus for all occasions. Dishes are beautifully put together with local, seasonal produce and are as pleasing to the eye as they are to the taste-buds.

For wine aficionados, the optional wine flight with a combination of new wines and old favourites is not to be missed. The expertly matched wines and dishes certainly make for a memorable culinary experience.

Our commitment to providing the finest experience means you can enjoy a truly memorable occasion.

Insider View

Every now and again you stumble across somewhere so comfortable, luxurious and so well situated that it becomes your favourite haunt for business and social occasions alike. This gorgeous venue slap-bang in Soho is so sumptuous you may very well lose yourself to its clutches.

Set across several levels, you’ll find the private dining room on the 2nd floor. Private doesn’t get much more private than this and the space feels truly exclusive tucked away high above the bustle of Charlotte Street. Oozing with opulence, the décor has no holds barred. The walls are made with hand-woven chocolate silk and the artwork is expertly painted by renowned British artist Howard Hodgkin. The leather chairs are not just places to park your bottom, they are beautifully crafted pieces designed by Matteo Grassi from Milan. Even the sideboard storage area is not merely a table, it’s a reproduction dolls house.

Why ever not? Pied a Terre understands that dining out should be a special occasion and they exemplify that to perfection. Staff are friendly and efficient and in fact, by hiring out this private dining room you’ll have your own dedicated team. The bar on the first floor is chic, cosy and would be ideal for pre-dinner drinks. The downstairs restaurant is also available for hire should your numbers exceed 12. Throughout, the building showcases stunning, cracked glass artwork by Yorgos Papadopoulos to great effect.

Hiring the private dining room at Pied a Terre means having your own team of waiting staff, surrounded by magnificent décor, within the timeless district of Soho. You even have the option of offering your guests gifts or goody bags. And did I even mention the 2 star Michelin cuisine?

Marcus Eaves

How long have you been at the restaurant?

I’ve been at Pied à Terre six months.

Which was the first restaurant you worked in?

Simpsons restaurant in Kenilworth, which has now relocated to Birmingham

What was the last London restaurant you went to, apart from your own?

Bar Boulud, Mandarin Oriental, Hyde Park

Which London restaurant is your favourite and why?

Hereford Road, as the style of food is simple  but using very interesting ingredients.  Tom’s food is what every chef loves to eat.

What or who has been the biggest influence on the way you cook and why?

My biggest influence has always been my classic training which is always the base to my food.  Also the customers here L'Autre Pied have an influence on the way I cook. We are lucky enough to have some very loyal and regular customers which always give us feedback on new dishes, the set lunch menu etc.  

What is your personal signature dish?

“Tiramisu” It's been on the menu for just over two years.

Which other chef(s) do you most admire?

All chefs that work hard and cook what they believe in.

What’s the best part of your job?

There are so many great things about being a chef but the top three have to be: Working with such a young and enthusiastic team, being lucky enough to work with some of the best produce available and making my customers happy.

And the worst?

Very little down time.

What would your last meal be?

Ribeye, chips, aoili.

Mathieu Germond

How long have you been at the restaurant?

Eight years, and before that I was at The Capital

What attracted you to become a sommelier?

Both my grandfathers made table wine, so I guess you could say wine is in the blood. I’m also very passionate about food

Where did you do your training?

Tours, Loire in France. I spent five years at catering school and then learnt a lot through work experience in the Basque country, spent four years in Paris and then ten in London. My role has always been multi-skilled, any sommelier should be able to carry out every aspect of table service as well.

What would you say were the essential skills required to be a sommelier?

Passion about people and wines, there is a lot of personal study involved which is on going to remain the best informed. You have to be ready to work a lot of hours too. There is an element of psychology to it, you have to be perceptive and understand what the customer wants, what their expectation is including service and price.

What wines complement your personal favourite three course meal and why?

Starter: Veal sweetbreads with a 10 year old white Burgundy. Main course: Fillet of Lamb with cotes rotie (a red from the Rhone Valley). Dessert: plate of cheese and sherry.

What are your thoughts on the "Red wine with red meat, white wine with white meat and fish" age-old debate?

I’d agree with red wine with red meat, but a light red can be matched with strong fishes, mushrooms and red wine sauces.

How does the choice of the right wines complement the different food courses served?

You have to serve what the customer expects, so if the customer wants to drink red, you have to find them a red to match. You must always match the course, increasing in body, sweetness, power making it bigger and richer as the courses progress and playing with sweetness towards the end.

What's the best part of your job?

Tasting a lot of different wines and meeting a lot of different people.

And the worst?

There isn’t anything about my job that I don’t like.

What is the finest wine that you have ever tasted and why?

All the wines are very different and I do not feel it is possible to have a favourite.

What is the most unusual wine that you have tasted and why?

Vin Jaune - an oxidised white wine from Jura, in the north of France, through a disease called 'flor' which forms a white skin on top of the wine which brings yeasty and nutty flavours.

How many wines do you have?

We carry 700 in the restaurant which is only a quarter of our stock as the rest is ageing. At Pied A Terre we have a high turnover of wines and circulate an average of 5,000 different wines a year.

What's the most that you have ever seen spent on a single bottle of wine?

£10,000 Bordeaux. Petrus 1982.

How often do you find that customers complain about wine being corked and - in your opinion - how often do you think that they are right?

Very rarely. We taste all the wine first so the chances are it would never reach the diner in the first place. Of those who do say I would take a guess that 40% are right. People can confuse different aspects of the wine, an experienced sommelier can manage the expectations of the customers.