Top Rated — Best European in London

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Duck Egg Custard Tart

Regarded as a signature dessert, critics describe it as 'quite wonderful' and 'SO GOOD.' Its pedigree stems from the head chef's training with Marcus Wareing, who famously served a version to the Queen.

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Daikon Tarte Tatin

The restaurant's signature dish; a savoury reinvention of the classic dessert using caramelized radish, toasted barley, and potato cream.

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Slipsole with Smoked Butter

Consistently praised as a 'little piece of perfection' and 'dish of the day'; critics describe the sauce as so addictive they wanted to 'spoon every drop' of it.

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Yesterday's bread soaked in moules mariniere

This dish exemplifies the restaurant's low-waste ethos, elevating the simple act of dunking bread into sauce 'to the nth degree.'

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Fried Eggs with Caramelised Sage

Regarded as their 'most popular breakfast,' these eggs are served on toast with 'lashings of butter' and crispy sage, the scent of which defines the morning air at the cafe.

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Chicken with a Vinegar Sauce

A menu staple since opening, this dish of poached and roasted Devon White chicken is described by critics as a masterclass in execution and a must-order for those wanting the classic Trivet experience.

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Choux Bun with Duck Liver Parfait & Tokaji Jelly

A signature 'one-bite treat' where the sweet Tokaji jelly is described as 'excellent,' providing the perfect decadent start to the meal.

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Dressed Crab

Described by critics as part of a 'hand-scrawled poem to traditional' bistro cooking, this dish represents the reliable, 'unreconstructed' style the restaurant is famous for.

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Burrata with Samphire & Almonds

Critics describe this dish as "fresh and creamy" and "almost soft enough to swim in," serving as a perfect example of the restaurant's market-to-table ethos.

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Sicilian Red Prawns

A consistent menu highlight often served with a consommé made from the heads; praised for zero-waste preparation and pure flavor.

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Pointed Cabbage and Comté Custard

Described as a 'masterclass in vegetarian cooking' and a 'visual marvel,' this dish features charred cabbage ribs bathed in a 'heavenly cheese sauce' and topped with crunchy sourdough breadcrumbs.

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Deep-fried Stuffed Olives

Stuffed with Thai-fragranced pork, these 'salty little explosives' were a signature snack that defined the menu across various chef tenures.

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Comté Fries

These signature snacks are described as chunks of deep-fried chickpea flour batter with a cheesy center, finished with a layer of powdery Comté and a 'perfect puddle' of saffron aïoli.

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Fresh Pasta

A consistent highlight across residencies, critics praise the 'good firm pasta' found in dishes like 'guinea fowl agnolotti in brodo' and 'mussel, squid and crab tagliolini' with citrus-buttery sauces.

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Mackerel

Consistently praised for its freshness; critics describe it as 'slender, blade-like fillets' with crisp skin, often paired with seasonal notes like stewed gooseberries or beetroot and hazelnuts.

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Parker House Rolls

A long-standing staple of the menu; the wild garlic butter version is described as 'sublime' and 'particularly intense' due to the use of pickled flowers and stalks from the previous season.

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Seasonal Fritters

Consistently praised as a perfect starter, whether they appear as 'lacy leek tempura' served with piquant mushroom ketchup or 'deep-fried Ardrahan cheese' that spills across warm potatoes.

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Potato, Smoked Eel and Roe

A signature 'crisp confit potato' bite topped with smoky eel and crème fraîche that reviewers describe as a pillar of the restaurant's 'deceptive simplicity and brilliance.'

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White Asparagus in Salty Hazelnut Praline

Described by The Guardian as 'filthily good' and leaving the critic 'hair-tossingly ecstatic,' it is a standout example of the restaurant's vegetable-forward refinement.

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Egg Mayonnaise with Anchovy

Explicitly called a 'mainstay' on the menu, these are praised for their 'sunset yolks' and generous dollops of silky homemade mayo.

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The Gilda

Universally cited as the essential starter; a perfect Basque pintxo of olive, guindilla pepper, and anchovy that complements what critics call a 'brilliant wine list by the bottle and glass'.

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Daily pasta

A comforting, reliable choice that stands out as the ultimate must-order item supplied by the editor.