For over ten years, Adam Byatt has been serving seasonal, inspirational food at his critically acclaimed restaurant Trinity in Clapham Old Town. After undergoing a major refurbishment in 2015, Adam now has a new, more relaxed dining space to showcase his unique blend of modern European cooking. In contrast to Bistro Union (Adam’s neighbourhood bistro), which serves home-cooked classics, the food at Upstairs is just as ambitious as the food served down below. In a major departure to Trinity, however, the menu is comprised of twelve small plates.
The Upstairs menu changes daily, but there is always a mixture of popular favourites and more unusual food pairings. Intriguing ingredients such as home-cured bresaola, red deer loin and bottarga (salted cod roe) are peppered throughout the menu and sure to pique the interest of the more adventurous foodie. A typical selection of small plates might include fregola salad with pomegranate, smoked aubergine and grilled squid, barbecued octopus with hummus, brandade fritters, sea vegetables and red deer loin with chestnuts, artichoke and truffle. In a similar vein to tapas bars, the dishes are sent straight the table upon completion and are prepared in front of diners in the restaurant’s large open kitchen.
Unlike its more formal sister restaurant downstairs, the décor is rustic and relaxed. Instead of white tablecloths and cushy lounge chairs, Upstairs features long communal bench tables, high wooden perches and exposed brick walls. The restaurant's large windows offer pleasant views of Clapham Old Town – an affluent area characterized by beautiful Georgian and Victorian architecture – with a number of the window seats reserved exclusively for walk-ins. To drink, Upstairs has a number of local beers on draft and an excellent wine list, which makes full use of Trinity’s well-stocked cellar.