Nodding to the traditional but serving with a flair of theatrics and flavour, Lapin is a contemporary French restaurant from the team behind Totterdown restaurant BANK.
Inspired by the bistros and brasseries of France, Lapin gives off a comfortable but luxurious ambiance thanks to simple decor and a beautiful waterside terrace.
Lapin's a la carte leans heavily into luxurious French cooking, taking inspiration from traditional Escoffier-esque French cooking. Among the starters you'll find dishes like rabbit rillettes with carrot confiture, and a fantastic lobster bisque a l’Americaine en croute, as well as a souffle Suisesse, made famous by La Gavroche. Mains stretch out to include some more Mediterranean ideas, like gnocchi parisienne with Roscoff onions and soubise, or fresh mussels with fennel and cider cream sauce. To reflect France's strong culture of sharing food, Lapin has a number of big sharing plates for two or three including a roast duck crown a l’orange served with bigarade sauce and braised chicory, and a whole brill served with a sauce vierge. You can also add little accoutrements to dishes, including a spoon of caviar, truffle shavings, or a scoop of Rollright cheese.
Diners also have a choice of having a Trou Normand (a traditional French palate cleanser) made up of apple sorbet sitting in Somerset apple cider brandy, or a Bouyguette goat’s cheese served with honey and a baguette. Afterwards, why not try an indulgent French dessert, each of which is paired with a glass of wine that compliments its flavour; the Basque cheesecake with rhubarb, for example, pairs well with a sweet glass of Jurancon, or try any of their other 60 wines by the glass. The restaurant also offers a great value three course prix fixe menu.
Perfect for all occasions, and accommodating to large groups and celebratory events, Lapin serves both lunch and dinner with a focus on seasonal produce. The restaurant partners with butchers, fishmongers and farmers to assure that they serve the best-quality ingredients as close to home as possible.