Totterdown-based neighbourhood restaurant, BANK Bristol has revealed a new-look menu this week, marking the most significant step change at the site since executive chef and co-owner, Jack Briggs-Horan first introduced his fire-cooking concept in 2023. While maintaining an eclectic menu, cooked over fire, BANK will now move away from sharing plates to offer a more traditional course structure of Starters, Mains and Desserts.
Having already shifted from sharing plates to a feasting-oriented experience, this latest evolution of the BANK menu reflects Dan O’Regan and Jack Briggs-Horan’s continued commitment to adapting their offering in line with the changing tastes of diners. This comes after the pair launched contemporary French cooking venture, Lapin, at Wapping Wharf earlier this year, setting the tone for more restaurants to return to a full course structure.
Familiar favourites will make regular appearances on BANK’s seasonal menus, with dishes taking inspiration from diverse fire cooking traditions across the globe. Autumn Starters include Venison Tataki with Preserved Fig, Coffee Ponzu & Walnut, and Egg en Cocotte with Smoked Mushroom, Shallot, Chilli + Sesame Rayu, while Mains feature Barbecued Duck with Black Harissa, Beetroot, Cherries & Leaves, as well as Heritage Pumpkin & Gnocchi Parisienne with Sage, Curds & PX Raisins.
For Dessert, BANK will serve dishes such as Smoked Chocolate Ganache with Miso Caramel & Peanut Butter Ice Cream, and Whipped Basque Cheesecake with Sichuan Strawberry & Pretzel Crunch, with the menu completed by Snacks and Sides. Following the success of a set menu at sister restaurant, Lapin, BANK has also introduced a Prix Fixe menu for the first time, offering 3 Courses for £29, with limited availability, available on a first come, first served basis.
Dan O’Regan, owner and founder of BANK, commented: “The way we dine in the UK is always evolving, so as restaurateurs, we have a duty to engage with what our guests are hoping for from their experience with us. It’s a matter of respect, humility and necessity, if we are to keep delighting guests, and make them want to spend their hard earned leisure time and money with us. We’ve definitely tracked a return to grace for the full course menu, not least at our sister site, Lapin, so felt it was the time was right to rejig the menu here. Everything else will stay the same though – carefully sourced ingredients, bold flavours and plenty of flames, with impeccable, friendly service as standard.”
BANK Bristol is open from Tuesday to Thursday 6pm – 10pm, Friday & Saturday from 12pm to 10pm and Sunday from 12pm – 7pm. Diners can book via www.bankbristol.com.
