From this month onwards, Breakfast will return to BANK Bristol every Saturday, with bacon, eggs, sirloin and scallops all on the menu.
Over three years since owners, Dan O’Regan and Jack Briggs-Horan, made the switch from brunch to contemporary fire cooking in Totterdown, the return of the breakfast service will bring together the best of BANK old and new. While nailing the British classics, the team are bringing some more eclectic ideas to the table too, leaning on flame and embers to elevate each dish and create a breakfast worth getting out of bed for.
With a choice of Grilled Sourdough Toast or Oysters in Irish Whiskey & Green Apple Mignonette for Snacks, the menu goes onto include a Full English, Egg en Cocotte, Pain Perdu, a choice of Breakfast Buns and the Billingsgate Bap of Grilled Scallops & Smoked Bacon. For those arriving hungry, there’s Steak & Eggs, with Rump or Sirloin served with Peppercorn Sauce, Watercress & Shallot Salad. And a hefty list of extras includes Bone Marrow, Charcoal Roasted Mushrooms, Black Pudding and a Half Shell Scallop.
Cocktails are served from 10am, with a Mimosa or Jalapeño Aquavit Bloody Mary on offer while the streaky bacon sizzles, and since top notch coffee has been non-negotiable at BANK since day one, the guys have got all breakfast bases covered.
Breakfast at BANK Bristol will be served every Saturday morning from 9am – 11.30am. Diners can book via www.bankbristol.com.
