Le Foote

Gratin Dauphinois. Served hot, all winter.

Chocolate parfait, vanilla chantilly and cognac-soaked prunes crafted by Andrew Bowden

As featured in Financial Times, Kinross Station lamp rump with bordelaise sauce. The “Louis Vuitton of lamb”

Poireaux Vinaigrette. Flame charred leeks, toasted hazelnuts, soft herbs. Monchiero Langhe Nebbiolo.

Winter ‘26 Bared Footwear at Le Foote.
Photography by elizahayward_

Last tables for Bastille weekend. Tartiflette frites, $99 bottles of Taittinger and live jazz with Big Little Quartet in Le Courtyard. Saturday 18th and Sunday 19th July, 12pm-4pm.

Lately at Le Foote. Lunch with Alsace Riesling, Chef Dan, Shucked Oysters, Côte de Bœuf and Le Grill.

Bastille Weekend at Le Foote. Live Jazz in Le Courtyard with Taittinger Champagne. Reservations essential. Saturday 17th and Sunday 18th July 1-4pm.

Le Birthday Gâteau. Chocolate fudge, chocolate mousse, salted caramel, salted peanut butter crunch. Pre-order for a bon anniversaire.
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Le steak du jour. Kiwami by Denver 9+, fired on the grill finished with Bordelaise sauce, rocket and fresh lime.