OUR MENUS

RESERVATION TIMES

LUNCH
Monday – Sunday 12.15pm-2pm

DINNER
Monday – Sunday 6pm-8.30pm

TRINITY - LUNCH MENU
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Trinity Lunch Menu

July

First

Trinity Beef Tartare 15 Supp

Tuna Ceviche, Charentais Melon, Iberico Ham and Pistachio

New Season Courgette Salad, Goat’s Curd, Hazelnut & Basil

Galantine of Guinea Hen, Vadouvan Spices, Summer Vegetables

Second

Limousin Veal Sweetbread ‘Salade Tiède’

Agnolotti of Scottish Girolles, Confit Rabbit and Tarragon

Cornish Crab and Pea Dumpling, Shellfish Bisque

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

Third

Cornish Monkfish Forestière, Turnip and Smoked Eel

Roast Quail from Bresse, Ratatouille Barbajuan, Courgette Caponata

T-Bone of Cumbrian Lamb, Romesco, Green Olive and Labneh

Steamed Scottish Cod, Morteau Sausage and Bouillabaisse

Fourth

Salted Caramel Custard Tart

Clapham Honey Souffle, Beeswax Ice Cream

White Peach Tartlet, Peach Leaf Syllabub

Fig Leaf Soft Serve, Fig Jam Wafer

A Selection of Seasonal Cheese, Baguette and House Chutney

as an extra course 10

Lunch 4 Courses 90

Still and sparkling water 5

 

TRINITY - DINNER MENU
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Trinity Dinner Menu

July

First

Trinity Beef Tartare 5 Supp

Scallop Crudo, Vesuvius Tomatoes, Peach and Verbena

Tuna Ceviche, Charentais Melon, Iberico Ham and Pistachio

New Season Courgette Salad, Goat’s Curd, Hazelnut & Basil

Galantine of Guinea Hen, Vadouvan Spices, Summer Vegetables

Second

Limousin Veal Sweetbread ‘Salade Tiède’

Agnolotti of Scottish Girolles, Confit Rabbit and Tarragon

Cornish Crab and Pea Dumpling, Shellfish Bisque

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

Third

Cornish Monkfish Forestiere, Turnip and Smoked Eel

Roast Quail from Bresse, Ratatouille Barbajuan, Courgette Caponata

T-Bone of Cumbrian Lamb, Romesco, Green Olive and Labneh

Steamed Scottish Cod, Morteau Sausage and Bouillabaisse

Fourth

Salted Caramel Custard Tart

Clapham Honey Souffle, Beeswax Ice Cream

White Peach Tartlet, Peach Leaf Syllabub

Fig Leaf Soft Serve, Fig Jam Wafer

A Selection of Seasonal Cheese, Baguette and House Chutney

as an extra course 10

Lunch 4 Courses 140

Still and sparkling water 5