Young plum negroni 12

London calling 12

Cucumber cooler 13

Trinity table beer 5.5

Trinity Saison 5

 

Focaccia 3

Gordal olives 4

Cep arancini 3

Comte croquettes 3

House fennel salami, guindillas 6

 

Korean style king oyster Mushrooms, spring onion and sesame 7

La Latteria burrata, provencal fig, capezanna olive oil 12

BBQ stem broccoli with bagna cauda and hazelnuts 9

Warm smoked eel, remoulade, apple and horseradish 10

Native lobster and leek gratin, green leaf salad 18

Cassoulet of coco beans, with nduja, confit pork, crisp pigs head fritter 16

Monkfish tail grilled over fig leaf, tomato, lavender and oregano 18

BBQ venison chops, cavalo nero, chanterelles and bacon 22

Whole 700g Wild Seabass cooked over coals, chips, seaweed Aioli 38

 

Chocolate cremosa, salt caramel ice cream 6

Warm upside down plum cake, vanilla ice cream 6

32 month Comte, tea-soaked prune 7

Negroni 10

Trinity table beer 5

 

Snacks

Comte croquettes, cranberry 2 each

Botraise oysters, clementine, and jalapeno 3 10

Duck rillette fritters 2

Fresh anchovies, chilli, olive oil 5

 

Small Plates

Roast winter vegetable salad, truffled walnut pesto 9

Cured halibut with green Mandarin 10

Fried devilled Mylor prawns 100g 10

Roast spiced cauliflower, pomegranate, date ketchup 8

Grilled Cornish jigged squid with chimichurri 12

BBQ purple broccoli, bagna cauda 10

 

Large Plates

Whole Slip sole baked in potted shrimp butter 15

Bouillabaisse big enough to share, rouille 18

Venison and short rib pie, smoked bone marrow 15

T-Bone of retired dairy cow, crushed pumpkin, chips 55

 

Sweet

Chocolate cremosa, salted caramel ice cream 5

Banana upside down polenta cake 6

Cherries jubilee, vanilla ice cream 6

 

Cheese

Aged Comte with tea-soaked prunes 7

 

To finish

Coffee and infusion 3

Irish coffee 10