La Trompette — Restaurant in London

Genuine 'foodies' be warned.

Would love to have become a regular as it's so close to my house but there is NO CHANCE after this experience but mainly due to their response and lack of care. It might be worth checking that the chef who earned the Michelin star is still working there as he/she definitely wasn't the night we went. Felt like they are just 'dining out' on a legacy star....

Dear Sir/Madam,

I'm writing following our meal at La Trompette. I took a few people for dinner. Having recently moved into the area, I've been extremely keen and very excited at the opportunity to visit the restaurant. I have to say I couldn't be more disappointed or embarrassed. Everyone was unanimous in that they would never choose to return. As I paid the bill, that really isn't a very good sign.

By chance an old school friend of mine had taken his wife and parents out for dinner that evening and were sitting on the table next to us. They are also very local and have been dining with you for a while. Based on what he said to me when we caught up the following day, I don't think you'll be seeing them again as they said it was average and expensive for what your serving.

Back to our table, the magnum of red wine was freezing cold. I later learned that the lady that tried it (who was the only one starting on red) was too embarrassed to say anything. Surely the waiter can feel if a bottle is freezing cold?

Now on to my primary reason for writing. There wasn't another person I could share the Chateaubriand with so, I opted for the Monkfish as a second choice, which as described sounded delicious. What appeared in my bowl resembled something that had gone wrong in a cross between an art and a school cookery class. It was a luke warm, watery white soup with some overcooked monkfish, soya beans and what I can only describe as Batchelors' instant super-noodles. The only redeeming element of the dish were the prawns. They weren't cooked well but they were seasoned well. The reason I didn't raise this at dinner and am following up with you now is because I was already terribly embarrassed as it was and didn't want to raise this and create an atmosphere.

I urge you to remove that dish immediately from the menu and explain yourselves.

I've tried to use the feedback form on your website but there doesn't seem to be one working/available or any facility to do this which is why I'm sending this to the reception email...

A Michelin-starred gem tucked away on a quiet side street near Turnham Green station, offers a refined dining experience with a few highs and lows.

The restaurant’s decor balances elegance and warmth, with grey paneling, sand-colored wallpaper, and striking abstract artwork.

A welcome desk at the entrance features a Graham wine display with bronze bowls, setting a sophisticated tone. White tablecloths with a brown, sack-like design add a rustic touch, though the wooden-backed chairs are not the most comfortable.

The space is well-structured, with a substantial number of tables for two, mirrors enhancing the sense of space, and a bar at the far end. Some outdoor seating is available for those who prefer al fresco dining.

The meal started well with excellent bread and butter, but the Negroni was disappointingly average.

Ordered from the set lunch with only two poor ions per course and there was also the option of the lunch menu with a half dozen option per course.

The artichoke soup with chorizo was a pleasant surprise—despite initial concerns that the chorizo might overpower the dish, it added both depth of flavor and visual appeal.

For mains, the fish with laksa sauce was enjoyable but not remarkable. The fish itself was well-executed, crispy on the outside, but the laksa sauce was unmemorable.

The pork cheeks, however, were outstanding—fall-apart tender, with a rich and flavorful sauce.

Desserts were a mixed bag. The blood orange sorbet was underwhelming, tasting like a generic citrus blend, but the lychee sorbet was much better.

The standout was the chocolate and peanut delice slice—a beautifully layered dessert with a crunchy peanut base and a delicate milk ice cream that complemented it subtly. The petit four caramel was another highlight.

Service was attentive throughout, and the ambiance was pleasant, though it became notably busier around 1:30 PM.

Overall, La Trompette delivers a solid Michelin-starred experience, though some dishes outshine others. Would return, but with slightly adjusted expectations.the set lunch is excellent...

Good higher end restaurant. I cannot say every dish was superb but the overall experience was pleasant. I’d love the portion sizes to be slightly bigger. The starters were just okay, nothing more. The portion of veal tartare was small, with asparagus being more massive taking the prevalence over the tartare itself. I could not taste the meat much because the mayo sauce overwhelmed everything. The rabbit raviolo had pretty basic taste but the onion velouté was nice and balanced the overall taste. The pancetta was too stiff in my opinion. Okay overall but not something I’d order again. The mains were pretty good. Aged beef rump cap had a right level of tenderness and the oxtail and bacon fondant was an amazing addition. The pork presa itself was nothing special as a meat cut, but the overall dish was offset by the crackling, nice sauces and pickled veggies - they played well together and left a pleasant impression. The desserts were definitely a highlight! Amazing passion fruit soufflé with ice cream - just melted in my mouth and the balance between sweet and sour was delightful. The salted caramel malt tart was one of the best desserts in my life - definitely a hit for the salted caramel lovers. The stout ice cream was a great addition although it melted quickly and became watery. The suggested wine pairings for the desserts were great. The staff was reasonably attentive with no major hiccups. One minor thing was that they were late to remove the amuse bouche plates but I did not mind at all. However, it definitely felt like some guests were more special than the others which I am not sure should be the case for a Michelin starred restaurants. The interior was very basic and had many aspects which would benefit from some maintenance - for example the water temperature and pressure in the bathroom or ceiling paint...