Contemporary French restaurant, Lapin will officially open at Wapping Wharf, Bristol on Thursday 3 April, promising a fresh and playful spin on classic French cooking, using the best seasonal produce from the UK and Europe. Headed up by restaurateur, Dan O’Regan, and executive chef, Jack Briggs-Horan – the team behind award-winning fire cooking restaurant, BANK Bristol – Lapin has now shared details of its menu for the first time.
Combining a joyful celebration of classical French cookery with an irrepressible disregard for the rulebook, the Lapin menu will fall into traditional courses of Starters, Mains and Desserts. But there will be plenty of room to go all out, with Snacks, Sides, Accoutrements, Sharing plates and even a traditional Trou Normand, before Dessert. Lapin will also make a Prix Fixe Menu available each day, offering three courses for £29, on a limited basis.
The opening menu will feature Starters of Pig’s Head Salad with Forced Dandelion, and Lobster Bisque a l’Americaine en Croute, with Mains including Rabbit Leg, Boudin Noir & Apples, and Skate Wing, Brown Butter Hollandaise & Sea Vegetables. Whole Duck a l’Orange in Bigarade Sauce will feature among the Sharing Plates, with Sides such as Duck Fat Frites and Green Beans with Persillade also on offer.
Those looking to add some additional flair to their meal can choose from Accoutrements including A Spoon of Caviar, a Grating of Foie Gras and a Scoop of Vacherin, while the Dessert menu is set to feature the likes of Basque Cheesecake with Rhubarb, and Éclair Suzette.
Wine will be freely poured throughout the week, with everything available by the glass. The wine list will take in a wide-ranging selection of French vintages, and some French styles from around the world, striking a balance between household names and lesser known gems.
Dan O’Regan, owner and founder of Lapin, commented: “Having got an incredible few years at BANK under our belts, it’s been super enjoyable for Jack and I to work on something altogether different. While respect for ingredients and warm hospitality are central to both restaurants, beyond that we’re heading in a very different direction. Sharing plates are a joy, but we feel it’s time for more restaurants to return to a traditional menu structure. And of course, we’re honing in on one set of culinary traditions, albeit bringing Jack’s inventive and irreverent approach to bear on some of the most celebrated dishes in culinary history. We’re determined to have a lot of fun at Lapin. I think it’s fair to say we’ll be one of the more relaxed and convivial places where you can enjoy a decent spoonful of caviar.”
Lapin will open in Cargo 2 at Wapping Wharf on Thursday 3 April. Guests can sign up to the Lapin newsletter for the latest updates at www.lapinbristol.co.uk, with subscribers set to receive a special offer during opening week. Reservations are now open here.
(Main image: restaurateur, Dan O’Regan, and executive chef, Jack Briggs-Horan).
