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Trinity
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
Contemporary European Dining with an Open Kitchen
Ratings
Reviews
Photos
Menu
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
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
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