Instagram story viewer> @isabal_ms> Tagged

isabal_ms

@isabal_ms

undefined

POSTS STORIES REELS TAGGED

Chargrilled Onglet, skin-on fries & tomato relish.

The main dish available for the next fortnight on our rotating set lunch menu.

Choose one of our signature snacks, including Hot Tongue Bun, Bottarga Toast, and more, to start.

Available Monday - Friday. £30

23

1

Our rotating set lunch menu changes fortnightly.

Choose one of our snacks, Hot Tongue Bun, Bottarga Toast and more, followed by a main dish of exceptional quality.

Available Monday to Friday for £30.

*Main course available now until 30 October.

6

0

Wild Cornish sea bass from @flyingfish525 , dry aged and lightly cured, pan roasted and brushed with brown butter. It’s served with a Jerusalem artichoke cream, braised salsify with a herb crumb, and blanched rainbow chard. The sauce is made from roasted fish bones and red wine, pressure cooked together and reduced. “It’s really intense and meaty,” says @adamtoobydesmond , “almost like a meat sauce, but with roasted fish bones.” It’s finished with fresh Nebbiolo for brightness, then cockles, pickled girolles from the summer, pickled salsify and fresh herbs. On the side is a small “fish pie”, made from the trim, tail and collar mixed with a roasted fish cream and artichoke sauce, topped with a potato and white pepper espuma and a crispy Jerusalem artichoke and scallop roe crumb.

📸 by @alex.amedeo @touchfood

3

4

Londra’da son dönemde beni en çok etkileyen restoran deneyimlerinden biri: @trivetrestaurant ⭐⭐

Bermondsey’de 2019 yılında kapılarını açan Trivet’in arkasında iki isim var: Türk Master Sommelier @isabal_ms ve Kanadalı şef @jonny5lake. İkili, dünyanın en önemli gastronomi restoranlarından The Fat Duck’ta 12 yıl birlikte çalıştıktan sonra kendi restoranlarını açmaya karar veriyor ve Trivet birkaç senede iki Michelin yıldızına ulaşıyor.

Trivet’in en ilginç yanlarından biri ise bu seviyedeki restoranların aksine tadım menüsü yerine tamamen alakart bir menü sunması. Hatta UK’deki tek alakart iki yıldızlı restoran.

Jonny Lake’in mutfağında farklı coğrafyalardan ilham alan tabaklar var. Kuzey Japonya seyahatlerinden doğan Drunk Lobster veya sake ile beyaz çikolatanın buluştuğu Hokkaido Potato Mille-Feuille akşamın unutamadığım lezzetleri👌

Tabii Trivet’in en etkileyici taraflarından biri de İsa Bal’ın hazırladığı şarap seçkisi. Yüzlerce şişelik liste, alıştığımız gibi ülkelere veya bölgelere göre sıralanmıyor. Şarap üretiminin tarihsel yolculuğunu takip ediyor. Gürcistan, Ermenistan ve Türkiye gibi şarapçılık tarihinde eski coğrafyalar ile başlayan, farklı bir menü. Türkiye’den, Londra’da pek sık karşılaşmadığımız üreticileri görmek de ayrıca hoşuma gitti.

Yakında daha detaylı bir röportajımız da gelecek 🙏

#invite (#davet olduğu için #reklam)

#emreslondonguide #trivet

182

12

One iconic snack and one seasonal main; a superb representation of Labombe for less, with our rotating set lunch menu.

Enjoy at your leisure or be in and out in under an hour for £30.

Available daily 12pm to 2pm.

34

0

Introducing Luminescence, the second exhibition in Labombe’s rotating art programme.

Four emerging women artists, Eva Dixon, Katherine Qiyu Su, Emma Windsor-Liscombe and Celia Mora, take over the restaurant with works spanning abstraction, figuration and sculpture.

For Jonny Lake and Isa Bal, part of the pleasure is letting it become part of the conversation around the table; the restaurant’s deliberately neutral walls designed to give art room to change the atmosphere and energy of the space.

30

4

Bugün bir çocuğun ev ödevinin yıllar sonra Londra da Michelin yıldızlı bir restoran @labombebytrivet a dönüşünü öğrendik o çocuk şuan ünlü bir şef @jonny5lake şimdi @trivetrestaurant in kurucularından @isabal_ms la beraber yeni muhteşem bir yere adım atılmış
#REKLAM
#london #food #michelinstar

575

38

Ibérico pork chop, cooked slowly over the Ox Grill, with the temperature carefully controlled to keep the meat tender and juicy.

Precise, patient cooking using fire to build flavour.

28

3

Wine manager Dolly Chao on life at Labombe; learning alongside @isabal_ms and @itstherealphilipp.reinstaller sharing knowledge, obsessing over the details and introducing guests to wines they might not otherwise discover.

It’s this vibrant and generous wine culture that helped Dolly become the first runner-up in Sommelier of the Year 2026 competition.

105

12

About last week…

We invited a few friends to celebrate Labombe’s first birthday and unveil the next iteration of ‘Art at Labombe’, in partnership with A Space for Art and Incubator Gallery.

Thank you to everyone who joined us and made it such an amazing evening, and to the artists - @kskatherine @evadixon.png @ewlart @celiamora7746 - whose work will now shape the space over the coming months 💥

198

19

When we set out to map a list of wine hotels around the world, we thought the brief would be fairly self-explanatory: hotels on actual vineyards, or just close enough to feel part of the working land. But when we got digging, it quickly turned out to be a surprisingly slippery category. Beautiful hotels on actual vineyards felt like a fairly untapped model (or, in some regions like Napa, heavily restricted), and before long our definition of “wine hotel” had expanded to include not just vineyard stays, but a handful of exceptional stays long tied to their local wine scene that felt silly to omit. So we did a deep dive ourselves and also tapped some friends in the wine, food, and travel industries to share their favorites. Read the Wine Hotels List at the link in bio!

#yolojournal #vineyardstays

3

5

We are looking for a couple of chefs to join our team at Labombe. One CDP kitchen and one Demi CDP pastry.

To apply DM me or email careers@labombe.co.uk

105

3