Trèsind London is one of London's most luxurious Indian dining experiences, boasting four venue hire options, from full venue takeover of over 100 people, to a tiny wine cellar for 10 people. Contemporary, luxurious and out-of-the-ordinary, this elevated restaurant offers West London a beautifully-designed space and signature tasting menu for special occasions and corporate events alike.
Positioned on Hanover Street in Mayfair, the restaurant brings Passion F&B’s progressive approach to Indian fine dining into one of London’s most polished neighbourhoods, making it a strong fit for everything from impressing clients and rewarding colleagues, to city wedding breakfasts for chic couples.
The restaurant is led by Chef Amit Bagyal and builds on the wider Trèsind philosophy shaped by founder Bhupender Nath and Corporate Chef Himanshu Saini: take India’s culinary heritage seriously, then rework it through modern technique, precision and creativity. It's something they've already done successfully in Dubai, where the sister restaurant was the first in the world of its kind to be awarded three Michelin stars.
There are several ways to use the space. The main Dining Room seats 60 or accommodates 80 standing, while Tryst, the underground bar, works for 27 seated or 35 standing. For something far more intimate, The Cellar seats just 10 around one table, making it particularly suited to private client dinners or celebratory meals where privacy matters. Full venue hire is also available for up to 115 standing guests.
All private dining guests are invited to choose from the Signature Chef Tasting Menu, so the event is firmly centred on the culinary experience. The non-vegetarian menu leads diners through dishes such as arugula pani puri with preserved pear, mushroom chai with king oyster mushroom and za’atar cannolo, and ghewar chaat with avocado, strawberry, pomelo and yoghurt ice cream.
Later courses become more indulgent: Orkney scallop varuval is paired with Kristal caviar and black truffle, while prawns and asparagus come with zeera aloo espuma and tomato rasam. Wild duck confit is served with saag and corn waffle, followed by tortellini with gorgonzola dolce and smoked chicken makhani, then lamb chop with rosemary vindaloo, hasselback artichoke and Goan sanna.