Trèsind Mayfair

Last Updated on August 19, 2026

Modernist Indian Dining Experience

5.0 out of 5.0 stars

Trèsind is a fine-dining Indian restaurant that delights and surprises with every dish on its 12-course  tasting menu. Opened in May in Mayfair, it is the sister restaurant of Trèsind Dubai and Trèsind Mumbai. Trèsind Studio in Dubai has three Michelin stars. The name derives from the combination of the French word très and Indian, and while the food is ‘very Indian’, our server informed us that the chef’s approach is ‘modern Indian cuisine with world-class technique’.

The fusion of flavours in the tasting menu was as much a journey through the regions of India as it was a trip across Europe. Those familiar with traditional Indian dishes will enjoy tasting the modern adaptations, while paying homage to well-loved foods.

We arrived at 7 pm on the evening of the eclipse, as Londoners lined the streets of Mayfair with special glasses and the odd colander. Not even a once-in-a-generation eclipse encourages me to delay dinner, and I am pleased to report that this meal eclipsed most that I have eaten this year. The menu took us on a journey from New Delhi to Goa, Rajasthan, Punjab, Bengal, Andhra Pradesh and Mangalore while incorporating influences from Spain, Greece, France, and Italy. Clever dishes, always appealing, and beautiful artworks on the plate.

We embarked on our voyage with a welcome that put me in mind of the cloud installations of Japanese artist, Fujiko Nakaya, but on reflection, reminded me of the beautiful flower garlands with which I was welcomed to hotels in India. A tall and sculptural gold vase was placed on the table, from which a cloud of dry ice suffused with cherry blossom billowed, immersing us in a sense of ease and delight. It was a theatrical start to the evening.

We enjoyed our signature cocktails – Green Mango Spritz had fruity flavours and tasted delicate despite the addition of vodka and sake, and a non-alcoholic Gimlet made with gondhoraj, a Bengali citrus and Kaffir lime leaf. This was mildly spicy, with lovely citrus flavour and very refreshing on a hot night.

Three amuse-bouche were presented one at a time. It is a relief these days to eat in a restaurant where dishes appear consecutively so that they can be properly savoured and reflected upon. Arugula pani puri, preserved pears, was an excellent version of this popular snack. Around the rim of the pani puri was a delicate piping of whipped feta and a few microherbs. It was perched above a tiny ceramic jug containing a mint, coriander and arugula water. We were advised to pour the water into the pani puri and pop it into our mouths. The semolina shell had a satisfying crunch, the preserved pears added sweetness, while the water brought spicy notes.

Next came watermelon, Guntur chilli sambal, petit herbs. This thrilling mouthful was a gorgeous watermelon tartlet served on a small porcelain flower-shaped dish. It was as pretty as it was tasty. The pastry was made with rice and tapioca, filled with a layer of baked watermelon marinated in gundar chili sambal. This was topped with a mèlange of micro leaves including shiso, frisée, mint and coriander. The overall effect was complex, with heat and sweetness beautifully balanced.

Textural contrasts were good too, with the snap of pastry and lovely pops of mustard seed. Here the fruit is roasted twice, rested in between, and then marinated in the sambal before its final roasting. Then it is thinly sliced as if fish for sashimi. It is undoubtedly the most sophisticated watermelon dish I have ever eaten.

The final amuse-bouche was mushroom chai, king oyster mushroom, za’atar cannolo. The server added dehydrated mushroom and truffle dust to tiny cups. This was followed by a mushroom consomé, made with gucchi mushrooms, known as ‘lightning mushrooms’ as they grow in the high-altitude Himalayas where lightning strikes. We enjoyed umami and spicy flavours, deeply satisfying. Move over bone broth.

On a flower-shaped plate there was a za’atar cannolo, a half-pastry shell filled with tiny pieces of king oyster mushroom and artichoke, covered with a layer of chutney, za’atar and a hot sauce. It was topped with micro sorrel, its purple leaves looking like a flower bed. Biting into this delicate creation brought a combination of crispy, tangy, sweet and spicy sensations that delivered the tastes in sequence, ending on a crescendo with the spicy hot sauce.

Ghewar chaat, avocado, strawberry, pomelo, yoghurt ice cream was a nod to the Rajasthani dessert that Trèsind serves as a savoury dish. At the bottom of the bowl there was a mixture of chickpeas and potato, creatively layered with tiny pieces of avocado, strawberry, pomelo and then a cooling layer of yoghurt ice cream. Above was the beautifully lacy and colourful honeycomb ghewar chaat, part beetroot and part mint, looking as stylish as a hat at Ascot Ladies Day.

Orkney scallop varuval, Kristal caviar, and black truffle was a dish flexing its fine dining credentials. It was attractive, beautifully cooked and luxurious. The varuval, a South Indian dish, was served as a sauce, redolent of cauliflower and coconut. On the sauce perched a creamy, tender and sweet pan-seared scallop with a golden burnish; above was a thin layer of a black pepper reduction, then a shaved disc of black winter truffle, and finally a quenelle of Kristal caviar. Best scallop dish I have eaten in some time. Great textures and tastes.

Prawns and asparagus, zeera aloo espuma, tomato rasam was another complex and beautiful dish. Tomato rasam, eaten by millions of people, particularly in Southern India, was spicy from peppercorns and tangy from tamarind. It was poured from a glass teapot and served hot in a glass; what a tonic this would be when suffering from winter lurgies. Alongside was a bowl of beauty – a cumin-flavoured potato espuma (a technique first introduced by Ferran Adrià) was decorated with dots of curry leaf oil and a ring of red chutney. Within lay tiny fingers of sweet pink prawn and crisp green asparagus. On top was a dainty, flower-shaped dosa tuile.

After the complex presentation of the preceding dishes, the next course brought geometric simplicity. Wild duck confit, saag, corn waffle brought a dark green disc alongside a corner of corn waffle. The disc was deeply delicious – both earthy from the spinach and rich from the finely pulled confit duck, which had been cooked in the saag spices. The disc was topped with tiny shreds of crispy spinach and an impossibly thin julienne of watermelon rind. While it is traditional in Punjab to eat cooked mustard greens with corn bread, here the dish was modernised with French confit duck and a waffle.

There was a most unusual fusion in the next dish – tortellini, gorgonzola dolce, smoked chicken makhani, chili jam. Here two iconic dishes – one Italian and the other New Delhi’s butter chicken – sat one above the other. This re-interpretation of butter chicken was wood-roasted, which added a pleasing depth of flavour; it was served as a disc surrounded by a slick of makhani sauce, which was suffused with the smokiness from the chicken.

On top perched two tiny gorgonzola dolce-stuffed tortellini, adorned with minute slices of pink pickled onion and a spot of chilli jam. It looked like a riff on rust colours, which was attractive. I might be expressing a minority opinion, but this taste combination did not excite my palate so much as confuse it. Perhaps this is what the chef intends. Both the tortellini and the chicken were excellent, but I prefer these separately.

Lamb chop, rosemary vindaloo, hassleback artichoke, goan sauce was another dish that looked simple on the plate but was complex in its execution. A tender lamb chop t had been aged for two weeks and cooked in a tandoor. It was anointed with a pleasing vindaloo sauce, well balanced with vinegar and rosemary. Alongside was a tiny piece of hasselback Jerusalem artichoke, seared and glazed with curry leaves and fermented chillies. A very pleasing fusion was a Comté-filled sanna, a savoury and sweet steamed rice and coconut cake from the Konkan region.

The main courses concluded with Khichdi of India. I doubt I will ever find a humble dish of rice and lentils given the treatment it received at Trèsind. A trolley arrived tableside, and a large golden tureen filled with rice and lentils was placed on the table. On the trolley was a sizeable ceramic map of India on which 20 small ramekins were placed geographically according to where the contents of each ramekin derived.

Once the tureen lid was removed, the server distributed the contents of each of the ramekins around the khichdi and then stirred it all together. This was served along with a small dish of creamy raita strewn with crushed papadum. While khichdi is served in every Indian home no matter where in the country you are, the garnishes change depending on where you eat. Here, the toppings included saffron strands, cashew nuts, raw green mango, a range of spices and ‘mother’s love’ aka ghee.

Dessert was a palette of white – ‘pandan payesh ’, vanilla yoghurt, sour milk ice cream, milk crisp. It was a small disc of payesh pudding – a traditional Bengali dish made wth milk, rice and sugar – topped with sour milk ice cream, which had a pleasantly unusual flavour and finally, shards of dehydrated milk crisp made with milk froth. Like a sail on an Arctic ship, there was a flourish of edible silver leaf.  

The final dish arrived in a white ceramic cocoa pod. Inside, on a bed of coffee beans, were two coffee ‘stones’. Popped into the mouth, they revealed themselves to be a very thin layer of Belgian chocolate encasing a shot of cold coffee. Coffee and petit fours all in one bite.

This brought a three-hour-long meal to a close. Service was brisk but not rushed, the 12 dishes being well paced throughout the evening. The servers themselves were very informative and attentive. Trèsind is a destination restaurant with a terrific tasting menu. It is very good value, especially in Mayfair. The tasting menu changes every three months; the one we enjoyed replaced the first iteration only three days prior. It is surely only a matter of time before the Michelin inspectors visit.

At lunch there is a three-course set lunch for £42. This comprises three snacks, a choice of two from three mains (chicken, meat and fish) and one of three desserts. There is also a vegetarian menu.  In the evening, the tasting menus are served – both vegetarian and non-vegetarian – at £78 for the seven-course Classic Tasting Menu and £138 for the twelve-course Signature Chef Tasting Menu. Both menus include the additional option of a Wagyu course with a £55 supplement per 120g.

Trésind, 13-14 Hanover Street, London, W1S 1YH

Tel: 020 3179 3232 or  0800 3699555