Harden's survey result
Summary
Adam Byatt’s “classy” Clapham star is “at the top of its game” and there are only a few restaurants south of the river that give it a run for its money: “a trip always feels special, no matter what the occasion”. “Outstanding”, contemporary cuisine (from a three-course, or four-course menu) is at the heart of a “wonderful”, straightforward formula incorporating “service that’s always on point”, plus the “relaxing atmosphere” of a room whose “exterior view is much improved now the public WC has been demolished and the area landscaped!”. “Really good cocktails” and a “diverse and interesting wine list” complete the picture – look out for vintages marked ‘Chef’s Cellar’. See also Trinity Upstairs and Charlie’s at Browns.
Summary
Adam Byatt’s “classy” Clapham star is “at the top of its game” and there are only a few restaurants south of the river that give it a run for its money: “a trip always feels special, no matter what the occasion”. “Outstanding”, contemporary cuisine (from a three-course, or four-course menu) is at the heart of a “wonderful”, straightforward formula incorporating “service that’s always on point”, plus the “relaxing atmosphere” of a room whose “exterior view is much improved now the public WC has been demolished and the area landscaped!”. “Really good cocktails” and a “diverse and interesting wine list” complete the picture – look out for vintages marked ‘Chef’s Cellar’. See also Trinity Upstairs and Charlie’s at Browns.
Summary
“Since getting a (long-overdue) Michelin star, the team have upped their game” yet further, at Adam Byatt’s ever-more-outstanding Clapham trailblazer – “a very slick operation”, with an attractive position near Clapham Common. “In many respects it rivals Chez Bruce with the added advantages of more table space and less lead time for a table!” “Exemplary cuisine combines the familiar with interesting novelties without being outlandish or showing off”. “You are made to feel very welcome” by the “unusually well-informed staff” and the setting is “delightfully calm and relaxing”. See also Trinity Upstairs.
Summary
“We are privileged to have it as our local!” – Adam Byatt’s Clapham landmark “goes from strength to strength”, and “at last has a well deserved Michelin star” (though we’re not sure what took them so long). “The whole team are so knowledgeable and committed to providing a memorable meal”, and results are “exceptional” from an à la carte menu that’s more “conventional” than its former multi-course tasting format. “They’ve greatly improved the decor since refurbishing a couple of years ago too, but it can still lack buzz.” See also Upstairs at Trinity.
Restaurant details
Trinity Restaurant Diner Reviews
"A visit to Trinity Restaurant had been a long time coming so therefore I'm now delighted to say that after today I can finally cross it of my list. I'm also delighted to say that the expectations I had before were not only met but surpassed in every department as the food , wine & service was excellent. I'd seen chef Adam Byatt on the television many times and had become a big fan. Then with hearing amazing feedback from friends I have in the hospitality industry only enhanced our decision to visit his restaurant. So on a chilli sunny saturday we headed from essex to south west london. We arrived at Clapham Common and made the short five minute walk to the restaurant. We entered the restaurant and received a warm and friendly welcome before first having our temperature taken and then sanitising our hands. We were then escorted to our table which was just in front of the reception desk and gave us a great view of the open kitchen. We were then given the drinks menu to order an aperitif. We decided to order a beer and the Trinity gin & tonic which we enjoyed while look at the food menu. Then it was time to meet manager Ashley who came over and welcomed us to the restaurant before asking if we had any questions regarding the menu. On that front there was a choice of two menus the four course lunch or the six course tasting menu. Our decision was to opt for the lunch menu with an addition of a cheese course. Then it was time to meet the sommelier to choose some wine and after a little chat in which he was very helpful and made some great recommendations we finally came to a decision. We started with a some homemade crackers and a small selection of charcuterie. This was followed by our first basket of bread and butter. First Course This led us onto our first course where we chose the Warm Salad of Chestnuts , Jerusalem Artichoke & Black Truffle that was a rich yet fabulous dish. For myself I chose the Beef Tartare with Pickled Mushrooms & Oscietra Caviar which was absolutely stunning and definitely one of the best tartare's I've ever tasted. Second Course If the first courses were a delight then two more amazing dishes were about to follow as I ordered the Warm Goose Terrine en Croute with Pickled Walnuts that was simply heaven on a plate. My wife decided to go for the supplement dish and a favourite the Cacio e Pepe with White Truffles and the verdict was an outstanding success. Third Course Now it was time for the main course where my wife opted for the Blanquette of Cornish Monkfish that was beautifully cooked on the bone. I decided to keep my rich dish theme going with the Short Rib of Beef , Duchess Potatoes & Smoked Bone Marrow that once again was another amazing plate of food. Cheese Course Before moving on to dessert we decided to opt for a cheese course where you had the option to pick three out of the six cheeses available. We chose the Westcombe Cheddar , Beaufort Alpage & Cromwell Bishop Stilton. These were accompanied with a side salad , small baguette , apple & chutney. Dessert We now moved to dessert where we had already pre booked the Apple Tarte Tatin. Well let me put it this way when it was offered there was no way I could refuse. It came with Prune & Armagnac ice cream that really complimented the tarte and of course some cream. I have to say it was absolutely delicious. So that's it and after finishing with tea & coffee our first visit to Trinity had come to an end. The food from Adam and his talented chefs was amazing as every dish was just bursting with an abundance of flavour , the sommelier was very good and the wines he recommended were perfect , the service led by manager Ashley was excellent as everyone was so friendly & professional. So it will now come as no surprise when I say that I would highly recommend a visit which is something I will definitely be doing again in the new year. Thank You Adam , Ashley and all the team for a fantastic lunch and look forward to seeing you all again soon. #SupportHospitality"
"Lovely restaurant, excellent service as always. Tables well apart to be COVID secure. Enjoyable food, nicely presented but perhaps not quite at excellent."
Prices
| Availability | 2 courses | 3 courses |  |
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| Lunch | £30.00 | £40.00 |  |
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| Dinner | £50.00 | £60.00 | |
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| Drinks |
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| Wine per bottle | £29.00 |
| Filter Coffee | £4.00 |
| Extras |
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| Service | 12.50% |
Harden's says...
Trinity SW4
Adam Byatt is a foodie-world favourite. He first hit the headlines - in a modest way - back in 2002, when his Clapham restaurant Thyme was at the cutting edge of the 'tasting plate' revolution. Then - flushed with success - he moved Thyme to Covent Garden. It failed, however, and he subsequently re-launched on the same site as 'Origin'. Hidden-away on the first floor of a multimedia centre, Origin has still always had difficulty attracting the following its interesting cuisine deserves.
This new outlet takes Mr Byatt back to his 'roots', near Clapham Common (just a couple of hundred yards from the original Thyme). The obvious problem is that Clapham has never proved itself a 'natural' fine-dining destination, and you have to have real innovation or quality on your side to succeed.
Well, on our visit, there was no particular innovation, and nothing about this place was quite good enough. For a start, the setting is below the aspiration level: at £50 a head, you do not want to hear, as we could, a deep-fat fryer bubbling away during your lunch. (Nor to smell it, but that was probably just a ventilation teething problem.) But, in the last analysis, it was the food which let the place down. If customers go to the trouble of seeking out a place like this, they need to be rewarded with intense flavours. We weren't, with none of the half-dozen dishes we sampled really impressed. Even bread, hot from the oven, was a non-event.
Perhaps it was just early days. But we can't help thinking that a visit to Origin, with its handier West End location, would still be a better bet.
4 The Polygon, London, SW4 0JG
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Opening hours
| Monday | 12:30 pm‑2:30 pm, 6:30 pm‑10 pm |
| Tuesday | 12:30 pm‑2:30 pm, 6:30 pm‑10 pm |
| Wednesday | 12:30 pm‑2:30 pm, 6:30 pm‑10 pm |
| Thursday | 12:30 pm‑2:30 pm, 6:30 pm‑10 pm |
| Friday | 12:30 pm‑2:30 pm, 6:30 pm‑10 pm |
| Saturday | 12:30 pm‑2:30 pm, 6:30 pm‑10 pm |
| Sunday | 12:30 pm‑3 pm, 6:30 pm‑10 pm |
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