- This event has passed.
Monthly Supper, Trinity Restaurant
June 7, 2010
Wolf Riesling from Dr Lousen was perfectly matched to the Vichyssoise mousse which was exceptional.
The blood orange and trout worked well with the mini pork crackling cutting through.
We were served a la minute baked Brioche with an a la minute fried Pheasant egg. The truffle emulsion was excellent and complimented the Foie Gras and crispy white onion rings perfectly, once again the Riesling matched perfectly.
We were served an amazing fresh crab salad with hints of tarragon wrapped in a tuna Carpaccio accompanied by a Gazpacho frothy foam. This dish in my opinion was the best course! The Riesling’s fruitiness came out well versus the crab and gazpacho foam
This was a double cut of Lamb Saddle served on a strip of white onion crispy tart accompanied by a slightly too salty in my opinion, white onion puree and a fabulous lamb sweetbread The red wine selected was a Merlot from South West France and was soft enough to suit the lamb, Good little Vin de Pays
A very unusual blend of flavours and textures which worked extremely well, the yogurt and cherry jelly were topped with a marshmallow mousse and a long meringue stick
Committee member Didier Pradier, who arranged an outstanding evening outside the Gastronome’s normal comfort area, kindly submits his report. Executive chef Adam Byatt, who comes form a classical background at Claridges, is considered by Phillip Howard of the Square to be one of the greatest talents in London. His cooking is very much in the modern style with a fondness for surf ‘n’turf.
He has achieved many culinary awards in the last three years and deserves our particular respect for an individual who has survived the trauma of receivership (Thyme Covent Garden) and has returned to what was the old Clapham town hall and is now delivering some of the best cooking in the capital.
Warm individual doughnuts were delivered at the same time. Shame about the glassware selected!
The chocolates were prepared off the premises by Damian Allsop and were 90% waterbase using minimal dairy ingredients.