Restaurant Opening Hours
From Monday 1st November, we will be open Monday to Sunday for both lunch & dinner, please see our new opening times below.
Monday – Saturday
12:00pm – 2:30pm
5:00pm – 10:15pm
12:00pm – 2:30pm
5:00pm – 9:45pm
MAKE A RESERVATION
With the traditional shooting season now well underway, there is no better time to enjoy the furred and feathered specialities that herald the start of autumn in the UK.
For this year’s Game Season, Chef Sajeev Nair, has been busy working with our producers to find the very best produce for our Game dishes at Trishna.
Though Trishna is a seafood led restaurant at heart, when Autumn arrives Chef Sajeev loves to showcase some of his favourite dishes drawn upon a legacy of authentic game recipes from regions across India.
The Indian spices used naturally draws out the best of the game meats, intensifying the flavour and complements everything on Trishna’s menus, whether from our Koliwada Tasting Menu or choose a selection from our A La Carte.
The new Game additions feature twists on our classics including Mallard Chutney Seekh, Hiran Ki Boti and Partridge Pepper Fry. Details of each dish and the pairings below.
MALLARD CHUTNEY SEEKH
[tomato tokku, Kashmiri chilli, shallots, pineapple chutney]
Riesling Spätlese, Brauneberger Juffer Sonnenuhr, Schloss Lieser, Mosel, Germany 2018
HIRAN KI BOTI
[tandoori venison haunch, pepper sauce, pickled beets, bonda]
The Spellbinder, Sleight of Hand, Columbia Valley, USA 2017
PARTRIDGE PEPPER FRY
[Indian onion, curry leaf, pepper, Malabar parotta]
Sankt Laurent, Jungle, Weingut Jurtschitsch, Kamptal, Austria 2017
The Game dishes will run on the menu until February next year.