Le Foote

Charcoal-grilled, butterflied prawns, tomato picante, chilli, fresh lemon and chives.

This Easter Long Weekend at Le Foote.
Dark Chocolate Hazelnut Ganache, crumbly chocolate hazelnut biscuit, whipped passionfruit cream with crunchy caramelised hazelnut and fresh passionfruit.

Crafted by

Charcoal‑grilled spatchcock, cooked flat in the Josper, with a bright salsa verde. Made for warm evenings in alfresco.

New desserts have landed at Le Foote for this summer season, crafted by . A light and fresh Peach Melba Gateau, brown butter cake, peach jam and raspberry. A decadent and boozy Chocolate Parfait with vanilla cream, cognac and soaked prunes. The Choux Bun with coffee custard and hazelnut praline for a divine texture of silky cream and nutty crunch.