The brainchild of the Gladwin brothers - and their second venture after popular Notting Hill spot The Shed – Rabbit is testament to the trio’s upbringing on their family farm and vineyard in Nutbourne, West Sussex. An uncompromising emphasis on sustainability and the best of British ingredients forms the basis of a venture with much to recommend it.
Head chef Oliver oversees a day-to-day menu of ambitious scope, ranging from small plates – mushroom marmite eclair, beetroot cured trout and broad bean hummus are amongst the offerings – to local British meat cuts, such as the Sussex pork with shallot, almond and nasturtium. For their floral tribute, dishes like wild duck and bacon salad with blossom vinaigrette are welcomed to the lineup.
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|What||Rabbit Restaurant’s Edible Garden|
|Where||Rabbit Restaurant, 172 Kings Road | MAP|
|Nearest tube||Sloane Square (underground)|
19 May 15 – 23 May 15, Monday 6pm-11pm; Tuesday–Saturday noon-midnight; Sunday noon-4pm
|Website||Click here to to get more information from Rabbit's twitter.|