Clapham: Celebrate Bistro Union anniversary with Michelin Star chef Adam Byatt

Clapham residents will be able to enjoy Michelin Star dining at Bistro Union with three dinners cooked and hosted by Trinity chef owner Adam Byatt.

The one Michelin Star restaurant announced the evenings to celebrate the 10 year anniversary of its sister restaurant in Abbeville Village, Bistro Union.

Adam opened Bistro Union in 2011 following the success of his first owned restaurant Trinity in Clapham Old Town.

Bistro Union has been combining Trinity's attention to first class ingredients with the quaint, informal and affordable qualities that make local patrons to Abbeville Road loyal ever since.

Following the launch of his latest venture, Upstairs at Trinity, a recent recipient of a Bib Gourmand Award, Adam will now rattle his pans at Clapham's quintessential "British Neighbourhood Bistro".

Announcing the evenings on Trinity's Instagram Adam said: "Expect first class ingredients, some of the touches that have made Bistro Union what it is, with plenty of great music and brilliant cocktails to accompany.

"There will be no wine flight available but I will be bringing some very special bottles from the Trinity Cellar for you to choose from."

Bookings for November 10, December 8 and January 19 are open and can be made through Hannah on 02076221199 or by email to [email protected]

Read on for a sneak peek of the menus for each evening.

Wednesday, November 10: Autumn

Trinity bread and whipped butter

Warm Autumn canapes

Roast chicken broth, cep cream and crispy trompettes

Garganelli with slow braised hare ragout, chestnuts and truffle

Saddle of venison 'En Brioche' with whole salt baked Delicia pumpkin, stewed stone fruits and chervil root

Islands chocolate and Nocino torte with wet walnuts and syllabub

Douglas fir fudge

Wednesday, December 8: Festive

Trinity bread and whipped butter

Christmas canapes to share

Parfait of duck liver with mustard fruits and toasted brioche

Warm semi smoked salmon with a beurre blanc of capers and dill

Roast goose breast, glazed roots, cranberries and brussel tops

Trinity Mince Pie, Stichelton and Christmas pudding butter

Kirsch chocolate truffles

Wednesday, January 19: Winter

Trinity bread and whipped butter

Warm Crumpet canapes with deviled potted shrimps

Cured halibut with pomegranate and lime, Capazzana olive oil

Dressed Cornish crab with castlefranco, blood orange and monks beard

Slow cooked ox cheek with creamed ratte potatoes and creamed savoy cabbage

Forced Rhubarb and frangipane tart, stem ginger ice cream

Bergamot jellies

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