Kitchen — À la carte
“It’s the inspiration for many of the dishes on our à la carte menu.”Chef Jonny Lake
A seasonal menu of three courses, built around the best produce we can find. A sample of current dishes:
Cured trout, kohlrabi, dill & horseradish
Roast quail, chanterelles, sweetcorn
Aged Hereford beef, smoked bone marrow, watercress
Caramelised milk, sea buckthorn, brown butter
Lunch
A relaxed set lunch, Wednesday to Saturday.
Two or three courses of the same care and craft as our evening menu, served at a gentler midday pace — perfect alongside a glass from the Cellar.
Download lunch menu (PDF)Cellar — Wine list
“We are inspired by the history, culture and heritage of wine making around the world.”Isa Bal MS
An extensive, chronological list of over 350 wines, selected by Master Sommelier Isa Bal — from classic French and Italian producers to the very roots of viti-viniculture in Georgia, Armenia and Turkey. To explore the Cellar or to purchase wines from our list, contact us directly or visit the Trivet Shop.
Bar
“Drop into the Trivet Bar for drinks and snacks, or our restaurant menu.”Isa Bal MS
A bespoke list of cocktails, sakes, whiskies and spirits sits alongside our full wine list and a number of delicious drinks from local producers — plus snacks and the restaurant menu in full.
Download bar menu (PDF)
