SPRING TASTING MENU by Exclusively at Trinity
Our resident chef Richie Gavryluk prepared this stunning six course menu, alongside perfectly paired wines for our members and guests on Saturday evening.
The menu consisted of:
Crab risotto stick, crab mayo, pickled relish, cucumber sauce
Pea Veloute, whipped mint yogurt, bacon crumble
Trout Ballantine, caper beurre noisette, Asparagus & Almond
Lamb, Red Pepper Puree, Olive Potatoes, Scorched Aubergine
Rhubarb, Set custard mousse, candied rhubarb, pistachio ice-cream
Blue cheese & caramelised onion chutney