SquareMeal Review of
"A real discovery" just off Oxford Street, this sleek little bistro is the latest offering from chef Allan Pickett (ex-Plateau), who has Frenchified his name over the door (geddit?). Inside, take a punt on the "discreet and moody" ground-floor bar or head down to the larger 1920s-style basement, all reclaimed-wood and brass fixtures, with a capacious open kitchen delivering "truly memorable" dishes from the classic French repertoire. Our native lobster had a beautifully garlicky broth of samphire and beans, while steamed monkfish with seared ox tongue and port butter sauce offered a highly inventive take on surf 'n' turf. Elsewhere, venison with braised cabbage, elderberries and chestnuts is autumn personified, and the pear and red wine Tatin is simply unmissable. Readers say this is "the new hot table in town"; we reckon Piquet is the restaurant equivalent of that little black dress – so timeless it will never go out of style.