Trinity
Cuisine: French
Price:    pound pound pound_grey
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2 users have been
Verdict based on 7 critic, 3 blogger and 0 user reviews and awards
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Address: 4 The Polygon, London SW4 0JG

Website: Visit restaurant website

Telephone: +44 20 7622 1199

Modern French restaurant owned by Adam Byatt in Clapham Old Town.

Latest reviews of Trinity

FT_logo

Nicholas Lander, Financial Times

18 January 2013

There was the discernible sense that we were in the hands of an admirable chef who sticks to his principles and has an original approach. These sentiments were much appreciated in a first course of deconstructed pigs’ trotters, sauce gibriche and crackling…

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Time_Out

Time Out Editors, Time Out

27 June 2012

We enjoyed an intricate starter of charred mackerel with a parcel of cucumber-wrapped shrimp and a light oyster mayonnaise. Chunky rhubarb and apple crumble in a ramekin showed that simplicity is also a forte…

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grumblinggourmet

Rich Major, The Grumbling Gourmet

2 August 2011

We ended with the best, for me at any rate, a genuinely sensational duck dish. Plump cuts of breast served with an exquisite pastile of dark duck leg. Rich, salty and thoroughly tasty, earthy girolles melted into the juice and the whole thing balanced by sweet spinach. It brought the meal alive…

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Hugh Wright

Hugh Wright, TwelvePointFivePercent

15 June 2011

Both (mains) featured beautifully cooked meat, in generous quantities (…) lardo di collonata and baby artichoke with the veal and bagna cauda, crisp sweetbreads and the most moreish wild garlic puree with the lamb – if only Adam Byatt would bottle and sell it, I’d have the stuff with everything…

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What the Critics say

FT_logo

Nicholas Lander, Financial Times

18 January 2013

There was the discernible sense that we were in the hands of an admirable chef who sticks to his principles and has an original approach. These sentiments were much appreciated in a first course of deconstructed pigs’ trotters, sauce gibriche and crackling…

Read full review »
Time_Out

Time Out Editors, Time Out

27 June 2012

We enjoyed an intricate starter of charred mackerel with a parcel of cucumber-wrapped shrimp and a light oyster mayonnaise. Chunky rhubarb and apple crumble in a ramekin showed that simplicity is also a forte…

Read full review »
Mark Bolland

Mark Bolland, Evening Standard

1 October 2007

Next came a beef and onion cottage pie, speared by a marrowbone on which a small heap of herbs was being cremated. It was exactly the kind of dinner that Desperate Dan would love to get his jaws around…

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giles_coren

Giles Coren, The Times

10 March 2007

In short: brilliant cooking in a modest, elegant room that is also laid-back and friendly (…). The perfect restaurant…

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jay_rayner

Jay Rayner, The Observer

21 January 2007

The food is what matters and here, in the main, it more than succeeds. Dishes are more architectural than I recall from Byatt’s first venture in Clapham but, certainly in the starters, the flavours remain simple…

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hardens

Richard & Peter, Harden's

6 December 2006

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…

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fay_maschler

Fay Maschler, Evening Standard

29 November 2006

I started dinner with a lasagne of braised rabbit with broad beans, roast onions and black truffle. It is a long time since I have tasted anything so delicate – the pasta rippling like silk – carefree and delicious…

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What the Bloggers say

grumblinggourmet

Rich Major, The Grumbling Gourmet

2 August 2011

We ended with the best, for me at any rate, a genuinely sensational duck dish. Plump cuts of breast served with an exquisite pastile of dark duck leg. Rich, salty and thoroughly tasty, earthy girolles melted into the juice and the whole thing balanced by sweet spinach. It brought the meal alive…

Read full review »
Hugh Wright

Hugh Wright, TwelvePointFivePercent

15 June 2011

Both (mains) featured beautifully cooked meat, in generous quantities (…) lardo di collonata and baby artichoke with the veal and bagna cauda, crisp sweetbreads and the most moreish wild garlic puree with the lamb – if only Adam Byatt would bottle and sell it, I’d have the stuff with everything…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

22 August 2010

I tried quail that had been pot-roast and served with gnocchi Parisienne bound with a hazelnut and truffle pesto with whipped brown butter. The quail was tender, the skin crisp, and the pesto worked well, the cooking juices having plenty of flavour…

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