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Menu Prix Fixe
- Three Courses £20
We remain committed to
providing our midweek menu
Prix Fixe which
allows Trinity to remain a
source of trusted value,
during times when safe value
for money has never been
more important.
This offering is unashamedly
devised from cheaper cuts,
slow braising and uses
ingredients which are in
their prime, to maximize
flavour and minimize cost.
See the sample menu here
which makes the most of
sustainable grey
mullet, seasonal Yorkshire Rhubarb,
blood oranges and wild
rabbits with wild garlic,
both courtesy of Mike at
Appleton Farm.
This menu is available
Monday - Thursday all night
long, all we ask is that you
pre book as places are
limited - book now with our
reception team on 0207 622
1199 or
dine@trinityrestaurant.co.uk
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Mothering Sunday, March 22nd
We are now fully booked for
this special Sunday lunch,
but do have a few tables
remaining for lunch on
Saturday 21st, should you
have missed out on the
Sunday.
Father’s Day, June 16th
Although a future date, this
Sunday continues to prove
popular so please book early
and take advantage of our
group dining options, which
offer you large joints, for
the table to share,
conducive to great family
dining.
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Thoughts for Food – master
class
Artichokes and Basic
Bread: Tuesday 7th April
This class is a short, to
the point lesson on a
subject asked for by some of
our regular customers. A beginner’s
guide to being confident
with and enjoying
Artichokes. A simple salad
of the globe variety,
preparing and cooking baby
artichokes and a soup of the
Jerusalem roots. This
session also includes the
making of my basic, home
comfort bread.
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My favourite early spring
must have ingredients
Watch out for wild garlic,
English rhubarb and
blood oranges but
stay clear of soles
including lemon and Dover,
both of which begin spawning
during spring. Dutch and
Spanish salad crops are
seeing a price hike so keep
purchasing English!
Purple broccoli is very
hard to beat at the moment,
serve it as a simple starter
with some quality cured ham
and a grate of parmesan.
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This month’s talk of the
town
My teams view on this
month’s question
Q. "Beg, steal or
borrow ... which ingredient,
wine or cook book would you
not be seen without this
month?”
A. Leah -
Assistant Restaurant
Manager: “Bluff Oysters and
Pegasus Bay Riesling. These
are the best oysters in the
world! They have just come
into season and are only
available in one country.“
(Leah is lucky enough to be
heading home for a holiday
in New Zealand, so her wish
will be granted this month)
A. Rupert -
Sommelier: “Champagne and
Shellfish – while enjoying
the sunshine! I would be
flicking through the latest
Moro cookbook”
A. Hannah - Waiter:
“Isle of Mull Cheddar, it’s
Scottish (as is Hannah!),
and it’s made in an
interesting way. The cows
are fed on the grain husks
as it is their winter,
making the cheddar pale in
colour and with a hint of a
wine taste. I would also
have a bottle of Mount
Horrocks Cordon Cut Riesling
from Australia, a delicious
wine which I was lucky
enough to be involved in the
choice of putting it on the
WINE, after having it
at a tasting with our
Sommelier. This also has a
unique and interesting story
behind the making, as the
grapes are cut off on the
vine and left to dry like
that.”
A. Jamie - Chef:
“Hestons’ ‘Feast’, without a
doubt!”
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Our latest inspirations
'Setting the Table' by Danny
Myers has long been a
favourite of mine and my
team. It’s an inspiration
for all those serious about
hospitality.
We look forward to seeing
you soon
Happy cooking
Adam
 T R I N I T Y
4 The Polygon
Clapham Common
London
SW4 0JG
Reservations: 0207 622 1199
www.trinityrestaurant.co.uk
dine@trinityrestaurant.co.uk
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