SquareMeal Review of
Having found fame with The Shed in Palace Gardens Terrace, the three brothers behind Rabbit deserve real plaudits for launching such a unique, characterful and youthful offshoot. From the liberal use of rough-cut timber to the odd pair of antlers, the style is emphatically country-meets-city, while the kitchen is set up to get the best from ample produce arriving from the family’s Sussex farm. Start with a ‘mouthful’ of confit rabbit and chervil on crispbread, then move on to sharing plates of seasonal ingredients imbued with flashes of cheffy creativity: big dollops of broad bean hummus studded with shards of brittle lemon-and-ale crisp; seared ox liver with rainbow chard and a punchy peppercorn sauce; a pork chop with fennel salsa, nasturtium leaves and crackling dust. For dessert, we recommend the chunks of honeycomb on mascarpone with tarragon sugar. To drink, try a seasonal cocktail or a vintage from the family’s own Sussex vineyard.
Rabbit is recommended for