Rabbit 22

Squaremeal Review of Rabbit ?

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.



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Rabbit
1

Rabbit

172 Kings Road ,London SW3 4UP

Overall rating: star fullstar fullstar fullstar fullstar full

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Superb, surprising, worth crossing London for!

by   silver reviewer (21)

Nov 2014

Great tasty sharing morsels to start with, each small mouthful a delight. Mains - order 2 each and make sure you try everyone elses! We only ordered one desert - the apple - just brilliant! Fresh ingredients, imaginative cooking, sublime flavours and simple but stylish presentation. Our only gripe would be the music was so loud but before the end of our meal we clearly werent the only ones asking them to turn it down, as they turned it off, phew, it should stay that way! It was a bit too dark,...

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Nevine H.'s rating

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  • Food & Drink: 10
  • Service: 10
  • Atmosphere: 7
  • Value: 8

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  1. Published :

    A Girl Has to Eat - Restaurant Reviews & Food Guide :: A Girl has to Eat - Rabbit

    The Rabbit in Chelsea is the second venture by the Gladwin brothers who brought us The Shed in Notting Hill. I adored the food at The Shed, the fabulous restaurant founded on fresh, foraged and farm-reared sustainable principles by the brothers Richard, Oliver and Gregory, and Rabbit is no different. Richard went into hospitality, Oliver is a chef and Gregory is a farmer; and the three have therefore managed to form a perfect triangle of what it takes to produce a winning restaurant.
    The interior at Rabbit also has a touch of country to it and is wonderfully rustic with reclaimed British furniture being a key...
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    New Yorker Meets London :: Foraging in the Rabbit Hole | New Yorker Meets London

    The Corner Room has been hailed as one of the best kept secrets of East London town. I was keen to find out why.

    It was housed in the chic once-was-a-town-hall-and-still-kind-of-is Town Hall Hotel next to Bethnal Green station. Nuno Mendes, a culinary genius who trained at the California Culinary Academy and subsequently under Wolfgang Puck, Rocco di Spirito and Jean-Georges Vongerichten.

    Nuno is also the creator of Viajantes, a Michelin-starred restaurant situated in the same hotel. Sadly, he is leaving to join as an executive chef at André Balazs’ new venture, the Chiltern Firehouse...
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  1. Published :

    COVERS & CAPERS :: Rabbit, King' Road | COVERS & CAPERS

    Rabbit’s whitewashed brickwork, wooden furniture and dodgy taxidermy might remind some that they once used to live in sight of a field, but the whole place signposts just what they missed out on. It’s a celebration of rural living, drawing on those glorious Nutbourne days.
    I met with some longstanding friends for dinner. Three brothers, as it happens, one of whom was a proper agri’ lad. Fittingly, we were regaled with tales of beating, bullocks and rutting in the back of Landies as we tucked into mouthfuls – canapés as they are known in the city – of crab bombs with seaweed mayo and mushroom and marmite éclairs...


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Essential Details for Rabbit

  • Cuisine: British
  • Area: Chelsea
  • Price: £42
  • Wine: £22
  • Champagne: £48

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