Top Rated in South London

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Açma Verde & Salt Cod XO Labneh

The universal consensus across reviews is that the bread program is 'amazing'; specifically, the açma (a garlic-laced Turkish bagel-hybrid) paired with the salt cod labneh, which Nick Lander called the 'highlight' of the spreads.

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Diver Scallop with Tamarind Butter

Universally acclaimed; The Observer's critic stated they 'trust Barang with my life' after eating this, while the Standard praised the 'textural triumph' of the fat roe, daikon, and pork crackling 'cut into fries'.

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Raan Utthapam

Universally hailed as 'transcendent' by critics, this dish features kid lamb simmered for 12 hours and served on a fermented rice pancake.

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Pici Cacio e Pepe

Described as 'critically acclaimed' and 'so simple, so diet-destroying,' this signature dish is a benchmark for the restaurant's hand-rolled pasta.

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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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BBQ Tiger Prawn Akara

The namesake dish of the restaurant, described as 'plump, voluptuous' and 'best tackled with both hands.' It features a spongey black-eye bean fritter stuffed with sweet, spiced prawns.

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Roasted octopus with 'colonnata' lard

Described as a 'bonafide home run' by Square Mile, this starter featuring marinated bell peppers and olives is noted for leaving diners 'wanting more.'

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Satay Ayam

Universally praised as 'beautifully grilled to tender inside' with 'delicate flecks of char outside.' These skewers are described as 'supremely easy to enjoy' and 'exactly as we'd like it.'

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Hainanese Chicken Rice

Regarded as the 'set piece' of the menu, this 'sneakily bewitching' dish is praised for its 'magical qualities' and 'life-changing flavour' where ginger and pandan penetrate 'every succulent atom'.

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Mezze Dips

Described as a 'vivid rush of saturated tones,' this platter includes lime-brightened hummus and a rust-colored 'sweet and smoky red pepper purée' served with warm, spice-dusted flatbread.

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Smoked Sausage

Described as a 'jolting curtain-raiser,' this dish features a 'crisp-skinned snap' and 'bonfire-wafted spicing.' It is served with a vibrant yellow Bajan pepper sauce that critics praise for its heat and vigour.

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Kolae Chicken Bamboo Skewer

Described as a 'chicken Magnum lolly' and 'sticks of pleasure', these huge, juicy skewers are the restaurant's signature must-order.

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Croquetes de Alheira

These crisp smoked sausage croquettes are described as "pungent, fatty and garlicky," serving as a standout example of excellent produce beautifully cooked.

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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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Piri-Piri Chicken

The 'main event' is wood-charcoal grilled and described by critics as 'salty and spicy in all the right places' with a crisp, lightly charred, fiery skin that elevates it far above high-street chains.

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Hummus with Masabacha & Crisps

Described as the 'best £5 you can spend in London,' this 'show-stopping' dish is a multi-layered affair featuring velvety smooth hummus topped with crushed chickpeas and shards of spicy crisps.

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Pappardelle with Lamb Shoulder Ragu

Jay Rayner calls these 'broad, silky ribbons' a 'standard bearer' for the restaurant, featuring meat cooked down until only the 'deep flavor' remains.

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Tortelli Maremmani

These cheese and ricotta stuffed dumplings are a visual highlight of the menu; critics who skip them report 'kicking themselves' when they see the dish served at other tables.

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Guinea Fowl Tikka

Described by critics as 'melt-in-your-mouth' and 'spice-infused', this dish is praised for its 'spot-on' spicing and unique accompaniment of tempered curd rice.

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Grilled Octopus

Regarded as a 'neighbourhood classic', this dish is consistently cited as a standout and is the main reason many reviewers promise to return.

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Roasted Pork Shoulder Tortelloni

Described as a 'clear winner' that is 'stuffed to within an inch of its life' and served simply with sage butter.

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Pappardelle with Fennel Sausage Ragù and Cavolo Nero

Described as the 'main event,' these broad, al dente ribbons are wrapped in a rich ragù that critics call 'meaty, carb-laden goodness.'

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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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Koobideh Kabab

Described as 'outstanding' and a 'must be ordered' dish; reviewers praise the minced lamb shoulder for its delicate spices and a 'soft and tender' texture that 'melt in your mouth.'

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Pepper Pot

Guyana’s national dish and a signature for which 'people travel for miles'; it is an 'earthy, rich beef stew' made with cassareep, herbs, and spices.

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Zeret Surprise

The 'undisputed benchmark order'—a massive communal platter described by critics as a 'spectacular spread' of meat, dahl, and salad served on a 'soft bed' of spongy injera bread under a traditional mesob cover.

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Roti with Scotch Bonnet Butter

Universally praised as the perfect snack to start; described as crisp, thin, and served with 'highly addictive' butter.

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Half Spatchcock Chicken

Reviewers describe it as 'astonishingly succulent and juicy,' highlighted by a 'vibrant orange aji-aji oil' that is smoky, sweet, and fruity rather than hot.

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Battered Cod and Chips

A favorite of London cabbies, this dish features fish delivered fresh from Billingsgate Market encased in a 'dark, dense batter' that is 'extra crunchy.' Critics suggest detaching the batter to savor it separately while smearing mushy peas over the flaky fish.

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Lamb Ribs

Described as 'salty-sweet, crisply fatted' and 'viscerally satisfying,' they are sliced to create more surface area and 'happily lubricate the surrounding heaps of rice with tributaries of liquid fats.'

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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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Agnolotti of Rabbit Livers

An adventure in taste and texture, these pasta parcels are richly creamy and filled with liver deeply saturated with Chianti.

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The MacGyver

The restaurant's 'legendary' signature pie. Critics praise the 'brilliant' combination of whipped feta, chorizo, and hot honey, with one reviewer noting it 'works brilliantly every time' particularly due to the crushed fennel seeds.

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Suadero Tacos

Universally acclaimed by critics as the menu's star; beef brisket confited for hours until hypnotically rich and tender.

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Pica Pollo

A Dominican obsession described as 'KFC amped up,' featuring chicken with a batter that splutters into 'dark brown curlicues' and served with 'bofes' (lung jerky) and tostones.

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Tagliatelle Nero di Seppia

Praised as a 'perfectly al dente' and 'creamy bowl of the sea' with generous portions of calamari that hit the right notes for seafood lovers.

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Special Mixed Grill

The ultimate sampler of their grill mastery, featuring lamb chops, ribs, quail, chicken wings, and kofte.

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Truffle Arancini

Described as 'small, feisty truffle arancini,' these are a staple starter at this neighborhood joint that are consistently praised for their flavor.

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Seasonal Ragu Pasta

Whether it's ox cheek, beef shin, or venison, the slow-cooked meat ragu pastas (often pappardelle) are consistently rated as rich, comforting, and technically perfect.

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Bò Lá Lốt (Betel Leaf Beef)

These 'well-knit beef patties' feature a 'medicinal' betel leaf spice and a 'thrillingly unfamiliar' coffee-laden barbecue sauce that The Evening Standard praised.

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Paratha

Described as a dish of 'flaky, buttery moreishness' so good it prompted a critic to quote the M&S ads: 'This isn’t just a paratha. This is a Ganapati paratha.'

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Breaded Halloumi Wrap

This is a staple dish featuring halloumi that is 'crispy on the outside and gooey in the middle.' The absolute highlight is the freshly baked flatbread, which reviewers describe as a 'powdery pillow of dough.'

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Italian-style Sandwiches

Generously filled with seasonal ingredients like mortadella and sweet peppers.

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Cacio e pepe pasta

The quintessential must-order dish supplied by the editor.

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Haddock and Chips

Consistently praised as fresh, firm, and flakey with a light, perfectly crisp batter.

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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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Guacamole with Grasshoppers

This is the restaurant's 'signature' dish and 'famous' starter. The freshly chopped guacamole is topped with deep-fried insects that offer a unique salty 'crunch' and texture.

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Beef Short-rib Suadero Taco

Consistently praised across reviews for its rich flavor, featuring aged beef fat and often paired with burnt onion.

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Crispy, Sticky, Crunchy

Universally praised as 'posh KFC,' this addictive dish of fried chicken with bitter orange, harissa, and kimchi is described as 'everything it promised to be.'

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Cheese Toastie

Described as a 'seriously stonking' sandwich that attracts a 'perma queue,' this legendary grilled cheese is made with a blend of Montgomery cheddar, Ogleshield, London raclette, and Comte with onions and leeks on Poilâne sourdough.

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Empanadas

These are dense, fried to order, and 'stuffed to bursting with strands of spiced pork,' served alongside a fiery homemade aji chilli relish.

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Scotch Bonnet Pork Fat on Toast

Universally acclaimed as the pub's signature snack; a rich, spicy 'Bat-Signal' calling you to eat.

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Lamb Shish

The gateway drug to Xinjiang cuisine; fatty, cumin-heavy skewers that are universally adored.

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Cánh Gà (Chicken Wings)

Described by reviewers as some of the best in the city—huge, crispy, and coated in a addictive, boozy 'bar-b-grill' sauce.

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Curry Goat Roti

The consensus highlight across all major reviews; tender, melting meat in a soft, chewy skins that often sells out.

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Six-hour Braised Shoulder of Blackface Mutton

This hearty sharing dish is described as being taken to the point where it can be 'carved with a spoon,' creating a 'virtuous interplay between aromatics and meat.'

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Steamed Shoulder of Lamb

A signature dish marinated for 100 hours in Punjabi masala; consistently praised for its tenderness and depth of flavor.

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Mr Bao (Pork Belly)

The namesake bun and a 'classic' that critics agree the restaurant gets right; it features sticky sweet, tender pork belly with an 'unctuously fatty rind' and peanut powder.

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Namak Mandi Lamb Karahi

This signature dish features tender lamb simmered with tomatoes, ginger, salt, and pepper in a black wrought iron wok, resulting in a depth of flavor that critics call 'peerless.'

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Shiitake Mushroom Bao

A highly-praised game changer filled with teriyaki shiitake mushrooms, smoky yellow bean sauce, and sharp pickled onions.

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Ruskie Pierogi

Universally praised, these classic dumplings are a crowd-pleaser, especially when served fried and dusted with crispy bacon.