Maison Ruinart is pleased to invite you to discover an exclusive experience at the Trinity Restaurant in London.
A CREATIVE DIALOGUE
Enjoy a four, five or six courses menu at the Trinity Restaurant in London. The sommelier Hugo Moreira and chef Adam Byatt have put their talents at the heart of an elevated tasting experience around Dom Ruinart 2010 by creating a signature dish.
Dom Ruinart Blanc de Blancs 2010 will be paired with Seared blue fin tuna with avocado, white soy, pickled apple.
Upon reservation only
The dish will be available until September
Adress: Trinity Restaurant
Menu variations (champagne excluded):
4 courses - 90 £
5 courses -110 £
6 courses 120 £
SOMMELIER AT TRINITY
Hugo, born in Lisbon in 1980, studied theatre, arts, history, classic literature, and languages. He spent eleven years as the restaurant manager and beverage buyer for Mercearia Vencedora in Marina de Cascais. In 2016, he earned a sommelier degree from the Hospitality Institute of Lisbon. He was then recruited as a head sommelier at the renowned Manteigaria Silva. He spent four fulfilling years there, including overseeing the opening of a new shop near Torre de Belem.
In 2019, he moved to the UK and joined Trinity Restaurant as a sommelier under Chef Adam Byatt. During his time at Trinity, he achieved success by passing his Court of Master Sommelier Certified level. After serving as Assistant Head Sommelier for three years, he now holds the position of Head Sommelier. He is dedicated to creating the perfect wine list and finds the journey exhilarating.
CHEF AT TRINITY
Adam Byatt is an English chef known for his seasonal, sustainable cooking and his constant desire to pass on his knowledge and know-how to the younger generation. He opened Trinity restaurant in 2006 and obtained a Michelin star. Adam is particularly fond of the great outdoors and local produce. He is also very involved in the fight against hunger, especially among the youngest.