Rabbit

4 Reviews on “Rabbit”

• Bex Wins

  we were greeted by a very rude person front of house informing us we were late (we had-emailed) we ordered drinks which remarkable were correct, however the food order was not so !!! extremely disappointed with the food and the service all the waitress could do was shrug when we informed her our order was incorrect. She said all i do is disappoint you, really then sort it out !!!!!! we will never return to this place as we were bitterly disappointed.

  March 30, 2020, 4:10 am

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• Alexandra Shaw

  Interesting range of British tapas dishes – very farm to table style. Seasonal ingredients. Great service and atmosphere. I could visit here again and again.

  January 7, 2020, 12:10 pm

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• SweervyWine

  This restaurant I discovered completely by chance on my way back home from grocery shopping. It looked very lively yet cosy inside and I knew I got to try this new place very soon. It has opened its doors this autumn and is the second restaurant of the Gladwin brothers after The Shed in Notting Hill. Gregory, Oliver and Richard grew up on a vineyard and farm in West Sussex where their culinary venture has its roots from. Each of the brothers is responsible for various aspects of the business: Gregory is the farmer and supplies the produce, Oliver is the head chef and the mastermind behind the food (he previously worked at Oxo Tower) while Richard runs the restaurant as general manager.I saw on their website that the restaurant holds tables for walk-ins so decided to give it a shot on a Saturday night. Not surprisingly, the place was full and we were offered seats in the bar area which runs the same menu as the main restaurant.First thing that strikes you is the interior. Tractor parts are used throughout as decoration and even furniture items: tractor seats as bar stools, tractor bonnet hanging from the ceiling holds spirits bottles and a tractor door decorates the wall. Self made wall mounted wooden wine racks, fresh squashes of all sizes and shapes all add charm and cosiness of the atmosphere (maybe not so much the fox bum & tail sticking out of a wall but luckily it was behind my back and out of my sight).As I mentioned already, the dishes come in tapas sized portions and 2-3 dishes are recommended per person. The menu changes daily and is divided into sections: mouthfuls at 1.5 each (these are literally mouthfuls and work like amuse-bouches), cured meats from the house-farm and the mains consisting of slow and fast cooked dishes. The photos below show the items we have ordered while I am certain to be back quite soon to taste more. My two favorites were the lamb chips (pulled lamb meat deep fried in bread crumbs, comes with delicious harissa sauce and melts in your mouth!) and the Brussels sprout hazelnut cheddar apple salad (which you just have to go and try for yourself!) In fact, all dishes were marked by quite extraordinary and refined flavours, which – although they come from rather common ingredients – were very unique in combination.The wine list isn’t very extensive but offers a very decent selection by the glass, carafe and bottle. Service is attentive and eager to please and to explain the dishes. A request we had in regards to one of the dishes was executed carefully. This is a place I will definitely be coming back to, but next time I will book in advance to sit in the main restaurant. sweervywine.com

  February 28, 2017, 8:01 pm

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• Peagleye

  Come to this restaurant with an open mind. The dishes burst with flavours that come from unusual yet very simple inhredients. The balance is superb, the service is great. A bit noisy but the food makes it all worth while!

  August 9, 2015, 2:50 am

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