Trivet

Here is a restaurant that just seems to get everything right. The chefs in the open kitchen craft expertly prepared, fuss-free dishes using prime produce; the combinations are perfectly balanced, flavours are assured and the execution is superb. It’s a pleasure eating food of such clarity and confidence, like the simple yet delicious baba which changes flavour with the seasons. Personable wine service adds to the experience, as does the thoughtfully curated list that includes hitherto unexplored regions. The charming service team also help to make dining here such a joyous occasion.

• Open-kitchen modern cuisine in Southwark, at 36 Snowsfields.
• Two-Michelin-star restaurant.
• Wine is a central part of the experience, with Trivet framing itself around food and drink pairings and a curated cellar program.
• The site includes a more casual Monday format, separate from the main restaurant service.
• Lunch and dinner are offered à la carte rather than as a tasting-menu-only format.

Signature Ingredients

• Venison
• Pigeon
• Hokkaido potato
• Saké
• White chocolate
• Morels
• Purple sprouting broccoli
• Langoustine
• Caviar
• Gorgonzola
• Sourdough and kefir cultured butter

A La Carte

• Snacks: homemade French fries with onion ketchup, sourdough and gnocchi fritto with homemade kefir cultured salted butter, Gordal olives, salumi, Mangalitza shoulder ham, cheeses.
• Starters: Orkney scallop with Tokyo turnip, winter citrus and sea broth, Risotto ‘Il Maestro’ with tardivo, candied walnuts, gorgonzola and sauternes, ‘Dante’s Pici’ with Scottish langoustine and Kristal caviar, sea bass crudo with Capezzana olive oil, orange and ponzu jelly, grilled sweetbread with wild garlic, morel and peas.
• Mains: grilled Cornish monkfish with Roscoff onion, calçot and flamed cockles, grilled venison with red cabbage, puntarelle and lardo di colonnata, pigeon and persimmon with squab pigeon roasted over charcoal and heritage carrots, chicken with a vinegar sauce, roasted celeriac with oyster mushroom ragu and smoked shiitake cannolo.
• Sides: grilled purple sprouting broccoli, isot pepper dressing, lemon and anchovy, roasted and pickled beetroot, radicchio, fennel and winter citrus salad, black truffle mashed potato.
• Desserts: hibiscus poached rhubarb, saffron poached pear, ‘Turkish Breakfast’, ‘Hokkaido Potato’ baked potato mille-feuille with saké and white chocolate ganache, butter and saké gelato, gelatos, sorbets, canelé, butter tart, The Glenrothes macaron.