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Trinity
Kitchen Table
If you haven’t experienced
the kitchen table at Trinity
yet, it seats 8 to 12 people
and offers a private dining
experience within the
restaurant with full
visibility into the kitchen.
This feature has been a
popular addition to the
restaurant with parties
experiencing bespoke tasting
menus and enjoying
interaction with the
kitchen.
The Kitchen Table has no
hire fee and is great for
both lunch and dinner,
formal and informal
gatherings.
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Lunching
at Trinity
A warmer than usual Spring
has enabled the opening of
the front windows providing
a semi Al fresco feel. We
continue to offer our great
value £12 for two courses
and £18 for three course
weekly changing light lunch
menu. We also offer a full a
la carte lunch for those of
you who want to sample the
full Trinity experience.
Trinity is open for lunch
Tuesday – Saturday 12.30pm –
2.30pm
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What's
great to buy and eat in May
Asparagus
English Asparagus!! This
year’s crop has been early
due to the warmer evenings
and is fantastic. English
asparagus is in abundance
now but benefits from a
short season lasting only
one month, well worth
getting your hands on. Great
with chicken, fish and
shellfish. These bright
green stems are great boiled
or char grilled. We will be
serving asparagus hot with
Hollandaise sauce and cold
with vinaigrette for the
next month.
Morels
This years new season Morels
are hard to find but a
kitchen must have. Paired
with a crisp fried duck egg
or simply sweated down as a
great garnish for roast
chicken or guinea fowl. They
are a short season May
highlight.
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Kitchen
Essentials:
Three more must have basic
kitchen ingredients
1. Forvum Cabernet
Sauvignon Vinegar; it’s
available in most
supermarkets and
delicatessens, a condiment
used by most chefs I know.
It is a wonderful
alternative with sweeter
qualities than white wine
vinegar and more robust in
flavour…..also great
drizzled over chips!
2. The dark rich qualities
of Moscavalo Sugar
are an essential for any
kitchen, with its multitude
of uses. It makes wonderful
caramel, is great with
strawberries in the upcoming
season and gives a dark rich
texture to most baked
products. We use
Billingtons unrefined as
the pure flavour is
delicious.
3. Star Anise is overlooked
by most people and is widely
available. This is a
wonderful spice that we use
in many guises to introduce
a liquorice/fennel flavour
into carrots, braised beef
and when poaching fish or
cooking shellfish, this
gives maximum flavour at
really good value.
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Taste of
London
We are excited to announce
that we will be taking part
in this years Taste of
London offering an insight
into what Trinity has to
offer amongst one of
London’s leading food
festivals. The dates are
21st – 24th of June.
Tickets can purchased at
www.tasteoflondon.co.uk,
we look forward to seeing
you there!
Please
click
here to visit our
website
Adam Byatt
T R I N I T Y
4 The Polygon
Clapham Common
London
SW4 0JG
www.trinityrestaurant.co.uk
dine@trinityrestaurant.co.uk
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