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Tuesday 6pm - 11pm Wednesday 12pm - 11pm Thursday 12pm - 11pm Friday 12pm - 11pm Saturday 12pm - 11pm

Trivet

Kitchen, Cellar and Bar in Bermondsey

05/10/2026

One of 18 w**e menus worth crossing continents for, according to the MICHELIN Guide (official) Inspectors, and the only one in the UK.

Isa Bal - Master Sommelier arranges Trivet’s list by history, not by colour or region. It opens around 7000 B.C. with Georgia, Armenia and Turkey, runs through the Old World and the New, and ends on Mars in 3000 A.D. For now, we are waiting.

Georgian w**es are pouring by the glass throughout October. Ask the team where to start. Georgian W**e UK

Read the full article via the link in our Stories and bio.

📸 Alessandro Swainston Alessandro Swainston | Filmmaker

30/09/2026

Trivet W**emaker Dinners: Azienda Agricola Palari

We welcome Salvatore Geraci to the Mustard Room for one night with one of Sicily’s great cult w**es.

In the early 1990s Salvatore revived Palari and, with it, the tiny Faro DOC, a historic denomination that had all but disappeared. Ten hectares of steep stone terraces above Messina, looking across the Strait to Calabria. Old vines of Nerello Mascalese, Nerello Cappuccio and Nocera, w**es of real finesse that age beautifully.

The evening opens with a masterclass led by Salvatore and a rare line up of back vintages, followed by dinner of Trivet classics from Jonny Lake, served alongside the w**es.

Friday 23 October · £260 per person
Book via the link in bio.

**e

24/09/2026

TRIVET TASTING CLUB: GEORGIA
Friday 9th October, 19:00, the Mustard Room

Georgia has been making w**e for thousands of years, much of it in qvevri: clay vessels buried in the ground for fermentation, ageing and storage. The method never went away, and a new generation of growers is now pairing it with modern viticulture.

Isa Bal - Master Sommelier leads an evening through Georgia’s regions and native grapes, from the aromatic whites Kisi and Khikhvi to the structured Saperavi of Kakheti, and what altitude, soil and tradition bring to each.

Jonny Lake menu stays true to Trivet rather than recreating Georgian cooking, built to show how far these w**es travel beyond their traditional pairings.

£145. Tickets via the link in bio.

As a one-off event, we may not be able to accommodate dietary restrictions.

15/09/2026

ot a Crispy Duck. Sladesdown duck, slow-poached in the spiced stock, then pan-seared for colour, served with Sunsweet melon from Natoora grown by Oscar Zerbinati in Mantua along the River Po, done three ways: fermented for intensity, fresh in a light salad, caramelised down into a ketchup. Wild rice carries the same spices as the stock, bitter chicory cuts through the sweetness. Confit duck heart, crispy duck neck, a coriander seed crumb, and a crispy duck leg roll alongside. “It’s basically just duck and melon,” says Adam Tooby-Desmond , “but every part gives you something different.”

10/09/2026

The Trivet Tasting Club returns for a new season. It opens with Argentina on Monday 21 September.

Isa Bal - Master Sommelier leads the tasting in the Mustard Room, from the high vineyards of the Andes down to Patagonia.
The menu is shaped by Belen Aloisi with Jonny Lake. Belen is Argentinean. She began her career in Buenos Aires, came to London in 2011, and spent over a decade across the Fat Duck Group, the same kitchens Jonny came through. She has cooked at Trivet before. The Trivet Tasting Club returns for a new season. It opens with Argentina on Monday 21 September.

Isa Bal - Master Sommelier leads the tasting in the Mustard Room, from the high vineyards of the Andes down to Patagonia.
The menu is shaped by Belen Aloisi with Jonny Lake

Belen is Argentinean. She began her career in Buenos Aires, came to London in 2011, and spent over a decade across the Fat Duck Group. She has cooked at Trivet before. This time she is cooking with the flavours she grew up with and inspire her.

The dulce de leche for the ice cream is coming over from Argentina.

Walk-around tasting from 17:00.
Seated from 19:00.

Tickets are £175, and the link is in our bio.

📸 by Alessandro Swainston Alessandro Swainston | Filmmaker

06/09/2026

Grilled Cornish Turbot Flying Fish Seafoods ‘Picchio Pacchio’ with tomato, borlotti beans, razor clams and basil from , cornbread on the side.

Seasonal ingredients, while they last.

📸 by Alessandro Swainston | Filmmaker Alessandro Swainston

30/08/2026

Trivet Puffini with sour cream and onion and pea, shown with caviar Kaviari Paris from the canapé selection in The Mustard Room.

An intimate private dining space just off the main restaurant. Close it off completely, or open it up. 8 to 30 seated, 35 standing.

The whole restaurant is available too. W**e bar, dining room and Mustard Room, with views into the open kitchen, up to 60 seated.

📸 by Alessandro Swainston Alessandro Swainston | Filmmaker

26/08/2026

Ever tasted your way through history?

Trivet’s w**e list isn’t arranged by grape or region. It’s arranged chronologically, curated by Master Sommelier Isa Bal, a different way to discover w**e through its own evolution.

There’s a seat opening on the team who runs it.

We’re looking for a Junior Sommelier and a Sommelier to join Isa Bal - Master Sommelier w**e team, at our two Michelin star restaurant in London Bridge.

Genuine curiosity about w**e, strong service instinct and the appetite to keep learning matter more than years on paper.

Full time. Immediate start.

Send your CV to [email protected] or drop us a DM.

📸 by Alessandro Swainston Alessandro Swainston | Filmmaker

22/08/2026

Three from our new Signature Cocktails menu: Bloody Shiraz, Berry & Remedy and Jonny’s Margarita.

A few snacks while you decide.

Come for a drink, stay for dinner.

📸 Александр Амадео | Монтаж Reels Alessandro Swainston | Filmmaker

14/08/2026

Some pairings speak for themselves.

Norfolk Hubbard chicken with tarragon, girolles and a
vinegar sauce.

Our sommelier team is always happy to help you
discover yours.

📸 by Alessandro Swainston Alessandro Swainston | Filmmaker

We’re looking for a chef to join our kitchen team from September.To apply, email: adam.td@trivetrestaurant.co.uk📸 by Ale...

11/08/2026

We’re looking for a chef to join our kitchen team from September.

To apply, email: [email protected]

📸 by Alessandro Swainston Alessandro Swainston | Filmmaker

Address

36 Snowsfields, Bermondsey
London
SE13SU

Opening Hours

Tuesday	6pm - 11pm
Wednesday	12pm - 11pm
Thursday	12pm - 11pm
Friday	12pm - 11pm
Saturday	12pm - 11pm

Website

https://trivetrestaurant.co.uk/

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