Trivet by Jonny Lake

The hugely anticipated venture by former Fat Duck colleagues chef Jonny Lake and master sommelier Isa Bal.

Former Head Chef Jonny Lake and Master Sommelier Isa Bal, worked together for over twelve years at The Fat Duck Group, are behind this venture (replacing Londrino) in the Snowsfields Yard development at London Bridge.

The contemporary space houses a restaurant, wine bar and cellar celebrating "what is in the glass and on the plate.” Expect the restaurant to combine “Nordic functionality with the warmth of the Mediterranean and a dose of fun.” 

The cuisine promises to be of the quality one would expect from this duo, with dishes such as: red mullet starter with pici and artichokes; chicken with a vinegar sauce, trompette mushrooms, mashed potatoes and glazed turnips and Hokkaido Potato – a baked potato millefeuille with sake and white chocolate mousse, served with butter and sake gelato. 

The drinks menu also has an eastern influence and includes a selection of sakes alongside more than 300 wines - with many from Italy and France as well as acknowledging viniculture from countries such as Georgia and Armenia.

Signature Dishes

Red mullet with pici pasta and artichokes; chicken with a vinegar sauce, mashed potato, glazed turnips, and trompette mushroom and a baked potato mille-feuille, with sake and white chocolate mousse and a butter and sake gelato.