Two of Bristol’s favourite restaurants will come together this Spring, with BANK and ROOT collaborating on a menu that blends the cooking styles and influences of head chefs Jack Briggs-Horan and Joe Fowler. Offering a three-course set menu of vegetarian sharing plates, these kitchen collab events will take place at ROOT in Wapping Wharf on Wednesday 17 April and BANK in Totterdown on Wednesday 1 May.
Building upon a shared ethos around communal dining, quality seasonal produce and local sourcing, the menu takes influence from ROOT’s veg-led approach, as well as BANK’s eclectic live fire cooking. The final menu has been curated to encapsulate the original visions of the restaurants’ founders, including Josh Eggleton and Luke Hasell from ROOT and Dan O’Regan of BANK, while creating something fresh from this coming together of ideas.
The BANK x ROOT sharing menu will include starters of Grilled Focaccia, Confit Garlic, Honest Olive Oil; Homewood Ewes Curd Gougere; and a Pickle Plate; followed by main courses of Jersey Royal Pithivier, Buttermilk, Dill; Asparagus, Green Tomato Gribiche; Purple Sprouting Broccoli, Crispy Chilli Oil, Celeriac; and Grilled Radicchio, Blood Orange, Fennel. The evening will end with Burnt Lemon Tart, Sorrel, Meringue; and Chocolate Nemesis, Beetroot, Pistachio; with a wine pairing also available.
The first BANK x ROOT event will be held at ROOT in Wapping Wharf on Wednesday 17 April (sittings from 5.30pm – 9.00pm), and tickets will be available to purchase from www.rootbristol.co.uk. The second event will take place at BANK in Totterdown on Wednesday 1 May (sittings from 5.00pm – 9.00pm), with tickets available from www.bankbristol.com. Tickets will go on sale at 10am on Monday 1 April.
