Trivet Menu & Prices

Homemade French fries with onion ketchup

Coombeshead Farm sourdough and Gnocchi Fritto

With homemade kefir cultured salted butter

Giant piquant Gordal olives

Salumi

Drunk lobster, Trivet noodles

Courgette flower

Ricotta, Datteri and green almond

Orkney Scallop

Tokyo turnip, winter citrus and sea broth

Sea bass crudo

Capezzana olive oil, orange and ponzu jelly

Grilled Cornish Turbot 'Picchio Pacchio'

Tomato, borlotti and razor clams

Best end of lamb

Smoked yoghurt, courgette and charleston pepper

Pigeon and persimmon

Squab pigeon roasted over charcoal, heritage carrots

Artichoke

White asparagus, saffron, green peppercorn

Strawberry Tart

Olive oil, fig leaf and times pepper

Nicolas Berger 75% Indonesian Chocolate

Buttermilk gelato and Meghalaya Lakyrsiew tea

'Turkish Breakfast'

Yoghurt and sesame cake, sour cherry and black olive caramel ripple

'Hokkaido Potato'

Baked potato mille-feuille, sake and white chocolate ganache, butter and sake gelato