Sian Almond’s Avocado Croast elevates breakfast at Pavyllon London
At Yannick Alléno's Michelin starred restaurant in Mayfair, breakfast has become an art form. The Avocado Croast, a clever reimagining of the brunch staple, is reason alone to book a table before noon.
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A buttery croissant base replaces sourdough as the foundation for guacamole, a poached egg, rocket and shaved parmesan, a witty reinvention that belongs nowhere but at Pavyllon London, where Chef Yannick Alléno presents modern French dining defined by precision, creativity and seasonal expression.
Senior chef de partie Sian Almond crafts meticulously executed yet playful dishes for the morning menu, blending Parisian elegance, London style and her own Australian brunch sensibilities. The Avocado Croast sits comfortably alongside her other signature breakfast creations, each one a small masterwork of flavour and presentation.
This is not breakfast as interruption or convenience. Counter seating offers front row views of the open kitchen where the team works, transforming the morning meal into theatre. The restaurant holds a Michelin star for high quality cooking and sits within the Four Seasons Hotel at Hamilton Place in Mayfair. Weekly chef’s specials have gained immediate traction, with recent viral specials including the Heart of Italy, a pan fried pizza with tomato and burrata, proof that playfulness need not compromise excellence.
Reservations are essential for breakfast at Pavyllon London, where even the simplest dish arrives as evidence of a chef’s care.
Imagery courtesy of Pavyllon London (@fslondon).