Lunch at Trivet is not a reduced version of dinner.
It is its own menu, built around proper dishes, generous plates and ingredients we want to cook with right now.
On the table: red gurnard
@flyingfish525 with shellfish cream, mussels, barbecued potatoes, courgette and wild garlic.
Farmer Tom Jones
@ftjspa lamb saddle, stuffed with nettles and served with bulgur wheat, broad beans, peas, barbecued pickled baby gem and lamb sauce.
Alongside them, the hot tongue bun, chicken wings, and a dessert only served at lunch.
As the terrace gets ready for summer, lunch can be whatever you want it to be: a full table in the dining room, something at the bar, or a few dishes outside when the sun is with us.
📸 by
@alex.amedeo @touchfood 
