Trivet, the Bermondsey restaurant from Chef Jonny Lake and Master Sommelier Isa Bal, will this month launch a new al fresco lunch menu, to be available on its sun-soaked terrace throughout summer.
Available from Wednesday 17th May, the Trivet terrace menu will feature an à la carte selection of snacks and seasonal dishes created by former Fat Duck head chef Jonny Lake and inspired by his global travels. These can be enjoyed alongside a new summer cocktail menu and wines from Michelin award-winning sommelier Isa Bal.
From Wednesday to Saturday until 5pm, afternoon diners at Trivet can take a seat on the 25-cover, south-facing terrace and enjoy the new selection of casual plates designed with relaxed summer lunches in mind, made using the highest quality ingredients and finished with exceptional culinary execution.
Alongside snacks such as Trivet Puffini, a puff pastry bite topped with sour cream, onion, pea and caviar; Crispy chicken wings with honey mayonnaise and the restaurant’s Homemade French fries with onion ketchup, diners can expect dishes including:
Hot tongue bun, anchovy mayo, pickles and blackcurrant mostarda
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Green asparagus, lardo di colonnata, romesco and sea herbs
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Warm salad of confit lobster claw, bulgur wheat, mango, trombetta courgette and sauce Américaine
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Roast chicken leg ballotine, potato terrine, jus gras and ‘fines herbes’
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‘Tandoori’ spiced cod, beluga lentils and sea beet
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Charred leek, smoked coconut and maitake mushroom
For dessert, diners can indulge in a twist on traditional British Strawberries and Cream, with marinated wild strawberries, strawberry consomme, strawberry sorbet and a vanilla zephyr, as well as a changing selection of homemade gelatos and sorbets.
A new summer cocktail menu will accompany the terrace menu, with drinks including Pimm’s, Trivet-style, an elegant take on the summer classic; the Trivet Lemonade made with lemon juice – which has been soaked with its zest to enhance its fragrant flavour – and fresh mint; or a non-alcoholic Carrot Beer, made with carrot, fresh ginger juice, lemon, ginger ale, vanilla and parsley oil. Alternatively, diners can dive into Isa Bal’s award-winning wine cellar, consisting of more than 450 wines ranging from classic producing countries such as Italy and France to the root of viti-viniculture with wines from Georgia, Armenia and Turkey.
