Trinity Restaurant

5 supp

Citrus, Avocado, Apple Marigold

Goat’s Curd, Walnut, Pear

Turnip, Apple and Almond

Vadouvan Spices, Spring Vegetables

St Ewe Egg, Bottarga

Pomelo, Asparagus from Jerome Gallis

Tomato Butter Sauce, Basil

Beurre Blanc, Dulse and Cucumber

Spiced Date, Blood Orange and Green Olive

Pomme Paillasson, Mother Sauce

with Morels and Cauliflower ‘Bonne Femme’

Creamed Potato and White Asparagus

Beeswax Ice Cream

Roasted Vanilla Ice Cream

Poached Yorkshire Rhubarb and Vanilla

Baguette and House Chutney

15 Supp

Citrus, Avocado, Apple Marigold

Goat’s Curd, Walnut, Pear

Vadouvan Spices, Spring Vegetables

St Ewe Egg, Bottarga

Pomelo, Asparagus from Jerome Gallis

Tomato Butter Sauce and Basil

Beurre Blanc, Dulse and Cucumber

Spiced Date, Blood Orange and Green Olive

Pomme Paillasson, Mother Sauce

‘Bonne Femme’

Creamed Potato and White Asparagus

Beeswax Ice Cream

Roasted Vanilla Ice Cream

Poached Yorkshire Rhubarb and Vanilla

Baguette and House Chutney

5 supp

Citrus, Avocado, Apple Marigold

Goat’s Curd, Walnut, Pear

Turnip, Apple and Almond

Vadouvan Spices, Spring Vegetables

St Ewe Egg, Bottarga

Pomelo, Asparagus from Jerome Gallis

Tomato Butter Sauce, Basil

Beurre Blanc, Dulse and Cucumber

Spiced Date, Blood Orange and Green Olive

Pomme Paillasson, Mother Sauce

with Morels and Cauliflower ‘Bonne Femme’

Creamed Potato and White Asparagus

Beeswax Ice Cream

Roasted Vanilla Ice Cream

Poached Yorkshire Rhubarb and Vanilla

Baguette and House Chutney

5 Supp

Ajo Blanco, Grapes and Tarragon

Meat Radish, Winter Citrus and Pistachio

Vassout Pear and Cornichon

Jerusalem Artichoke and Black Truffle

Jus Vinaigrette

Delica Pumpkin, Cep and Chestnut

Beurre Blanc, Dulse and Cucumber

Cornish Mussels, Leek and Lardo

Stone Fruits, Fine Beans and Duck Liver

Smoked Eel, Leek, Cep and Sauce Champagne

Creamed Potato, Glacé Carrots, Café de Paris

Christmas Pudding Butter

Beeswax Ice Cream

Praline and Milk Ice Cream

Baguette and House Chutney

15 Supp

Citrus, Avocado, Apple Marigold

Goat’s Curd, Walnut, Pear

Vadouvan Spices, Spring Vegetables

St Ewe Egg, Bottarga

Pomelo, Asparagus from Jerome Gallis

Tomato Butter Sauce and Basil

Beurre Blanc, Dulse and Cucumber

Spiced Date, Blood Orange and Green Olive

Pomme Paillasson, Mother Sauce

‘Bonne Femme’

Creamed Potato and White Asparagus

Beeswax Ice Cream

Roasted Vanilla Ice Cream

Poached Yorkshire Rhubarb and Vanilla

Baguette and House Chutney

5 supp

Citrus, Avocado, Apple Marigold

Goat’s Curd, Walnut, Pear

Turnip, Apple and Almond

Vadouvan Spices, Spring Vegetables

St Ewe Egg, Bottarga

Pomelo, Asparagus from Jerome Gallis

Tomato Butter Sauce, Basil

Beurre Blanc, Dulse and Cucumber

Spiced Date, Blood Orange and Green Olive

Pomme Paillasson, Mother Sauce

with Morels and Cauliflower ‘Bonne Femme’

Creamed Potato and White Asparagus

Beeswax Ice Cream

Roasted Vanilla Ice Cream

Poached Yorkshire Rhubarb and Vanilla

Baguette and House Chutney

5 Supp

Ajo Blanco, Grapes and Tarragon

Meat Radish, Winter Citrus and Pistachio

Vassout Pear and Cornichon

Jerusalem Artichoke and Black Truffle

Jus Vinaigrette

Delica Pumpkin, Cep and Chestnut

Beurre Blanc, Dulse and Cucumber

Cornish Mussels, Leek and Lardo

Stone Fruits, Fine Beans and Duck Liver

Smoked Eel, Leek, Cep and Sauce Champagne

Creamed Potato, Glacé Carrots, Café de Paris

Christmas Pudding Butter

Beeswax Ice Cream

Praline and Milk Ice Cream

Baguette and House Chutney

Lunch 10 Supp | Dinner 5 Supp

Ajo Blanco, Grapes and Tarragon

Meat Radish, Winter Citrus and Pistachio

Wild Garlic, Parmesan and White Asparagus

Boudin Noir and Smoked Duck, Spiced Tamarind

Jus Vinaigrette

Delica Pumpkin, Cep and Chestnut

Celeriac and Potato Dumpling, Lovage

Beurre Blanc, Dulse and Cucumber

Vadouvan Spices, Crab and Cauliflower

Fondant Parsnip, Quince, Green Peppercorn

Sand Carrot, Duck Liver, Whipped Haricot Bean

Smoked Sausage, Agen Prune and Black Truffle

Beeswax Ice Cream

Praline and Milk Ice Cream

White Chocolate, Stem Ginger and Vanilla

Baguette and House Chutney

10 Supp

as an extra course 15

15 Supp

Citrus, Avocado, Apple Marigold

Goat’s Curd, Walnut, Pear

Vadouvan Spices, Spring Vegetables

St Ewe Egg, Bottarga

Pomelo, Asparagus from Jerome Gallis

Tomato Butter Sauce and Basil

Beurre Blanc, Dulse and Cucumber

Spiced Date, Blood Orange and Green Olive

Pomme Paillasson, Mother Sauce

‘Bonne Femme’

Creamed Potato and White Asparagus

Beeswax Ice Cream

Roasted Vanilla Ice Cream

Poached Yorkshire Rhubarb and Vanilla

Baguette and House Chutney

5 supp

Citrus, Avocado, Apple Marigold

Goat’s Curd, Walnut, Pear

Turnip, Apple and Almond

Vadouvan Spices, Spring Vegetables

St Ewe Egg, Bottarga

Pomelo, Asparagus from Jerome Gallis

Tomato Butter Sauce, Basil

Beurre Blanc, Dulse and Cucumber

Spiced Date, Blood Orange and Green Olive

Pomme Paillasson, Mother Sauce

with Morels and Cauliflower ‘Bonne Femme’

Creamed Potato and White Asparagus

Beeswax Ice Cream

Roasted Vanilla Ice Cream

Poached Yorkshire Rhubarb and Vanilla

Baguette and House Chutney

5 Supp

Ajo Blanco, Grapes and Tarragon

Meat Radish, Winter Citrus and Pistachio

Vassout Pear and Cornichon

Jerusalem Artichoke and Black Truffle

Jus Vinaigrette

Delica Pumpkin, Cep and Chestnut

Beurre Blanc, Dulse and Cucumber

Cornish Mussels, Leek and Lardo

Stone Fruits, Fine Beans and Duck Liver

Smoked Eel, Leek, Cep and Sauce Champagne

Creamed Potato, Glacé Carrots, Café de Paris

Christmas Pudding Butter

Beeswax Ice Cream

Praline and Milk Ice Cream

Baguette and House Chutney

Lunch 10 Supp | Dinner 5 Supp

Ajo Blanco, Grapes and Tarragon

Meat Radish, Winter Citrus and Pistachio

Wild Garlic, Parmesan and White Asparagus

Boudin Noir and Smoked Duck, Spiced Tamarind

Jus Vinaigrette

Delica Pumpkin, Cep and Chestnut

Celeriac and Potato Dumpling, Lovage

Beurre Blanc, Dulse and Cucumber

Vadouvan Spices, Crab and Cauliflower

Fondant Parsnip, Quince, Green Peppercorn

Sand Carrot, Duck Liver, Whipped Haricot Bean

Smoked Sausage, Agen Prune and Black Truffle

Beeswax Ice Cream

Praline and Milk Ice Cream

White Chocolate, Stem Ginger and Vanilla

Baguette and House Chutney

10 Supp

as an extra course 15

as an extra course

English Peas, Burrata

Ajo Blanco, Grapes and Tarragon

Wild Garlic, Parmesan and White Asparagus

Boudin Noir and Smoked Duck, Spiced Tamarind

Fennel and Blood Orange

‘Vichyssoise’, Morel Kiev, Truffle

Beurre Blanc, Dulse and Cucumber

Glazed White Asparagus, Sauce Dijonnaise

San Marzano Tomato, Basil and Sauce Nero

Courgette, Green Olive and Amalfi Lemon

Sand Carrot, Duck Liver, Whipped Haricot Bean

Creamed Ratte Potato, Norfolk Asparagus, Hazelnuts

Beeswax Ice Cream

Praline and Milk Ice Cream

White Chocolate and Vanilla

Baguette and House Chutney