OUR RESTAURANTS

RESERVATIONS

SECTION.02

ABOUT
RABBIT

Rabbit is located on the iconic Kings Road, Chelsea. It is a neighbourhood restaurant with a difference, capturing the flavours, freshness and vibrancy of the English countryside on this famous London Street. Run by the Gladwin Brothers, Rabbit offers inspired original cooking; knowledgeable, attentive service; and a electric atmosphere.

Our ever changing menu champion’s local and wild British seasonal produce. We use all things wild, foraged, and locally grown, including sustainable livestock from the Gladwin’s own family farm in West Sussex. Plus we have a range of English Wines from our own vineyard.

Dishes are presented as “small plates” designed for sharing or to enjoy individually. Our team will guide you through the menu to help you make a balanced selection of dishes. Join us for lunch- Tuesday to Sunday or dinner- Monday to Saturday.

We offer a great value weekday express lunch and, of course, a special Sunday Roast menu. We also pride ourselves in being adaptable - if you have any special dietary requirements please let us know when booking and we shall make sure you are well looked after.

Rabbit is a great location for Weddings taking place at Chelsea Old Town Hall. We can accommodate up to 30 people to celebrate your special day. See more details below. Any questions- just let us know. We look forward to welcoming you soon.

Richard and Oliver Gladwin

SECTION.03

RABBIT
MENU

Chef Introduction

Chef Director, Oliver Gladwin creates amazing sharing plate menus that capture the very best of local and wild food in each season. His team at Rabbit is led by Head Chef, Richard- who will be on the pass in the middle of the dining room most nights putting the finishing touches to dishes in front of the guests.

Contact Rabbit
[email protected]
020 375 00172

Weekday Set Lunch

EXPRESS LUNCH MENU
12.00pm-3pm Tuesday – Friday

TWO COURSES £14.5

THREE COURSES £19.0

COURSE ONE:

Carrot Hummus, Cinamon Dukkah, Crisp Bread, Crudites

Aged Chorizo, Labneh, Crisp Bread & Crispy Kale

-----------------------------------------------------------------------------------------------

COURSE TWO:

Venison Cigars, Harissa, Pickled Mustard Seeds

Rabbit’s Superfood Salad, Red Quinoa, White Wine Sultanas, Brassicas, Pumpkin Seeds, Tahini

-----------------------------------------------------------------------------------------------

COURSE THREE:

Crunchy Honeycomb, Marscarpone, Tarragon Sugar

Or (add £3)

Rabbit’s Cheese Board: Dorset Blue Vinny & Cornish Yarg

Saturday Brunch

At Rabbit we farm, forage, and produce seasonal British food. We call this Local & Wild.

The menu is suited for sharing, we recommend 2 or 3 dishes per person.

At Rabbit we farm, forage, and produce seasonal British food.

We call this Local & Wild.

The menu is suited for sharing, we recommend 2 or 3 dishes per person.

Saturday 13th April – Lunch

DAILY LOOSENER - RASPBERRY BERET 7.5 Adnams Vodka, Raspberry & Rose, Lemon, Soda

(Served In A Wellington Boot!)

RABBIT’S BLOODY MARY 8.0

Build Your Own Bloody Mary: Choose Between Horseradish Or Chilli Infused Vodka Choose Between Not Spicy, Feisty Or Canary Tomato Juice

OR HAVE IT VIRGIN FOR 4.0

FRESH GINGER BEER 4.0

HOMEMADE LEMONADE 3.5

BRUNCH – Served until 4pm

Cured Chalk Stream Trout, 63 Degrees Egg, Brioche Bun 10.0

Smoked Bacon Jam Donut, Slow Cooked Egg Yolk, Garden Herbs 8.0

48 Hour Proved Wild Yeast Bread, Smoked Paprika Butter 2.5

SLOW COOKING – braised & marinated

Carrot Hummus, Cinnamon Dukkah, Crisp Bread, Crudites 6.5

Rabbit’s Superfood Salad, British Quinoa, White Wine Sultanas, Brassicas, Pumpkin Seeds, Tahini 8.0

Pork Chips, Sweet & Sour Harissa, Lemon, Parsley 8.0

Pan-Fried Goat’s Cheese, Honey, Almonds & Thyme 8.0

Roasted Jersey Royals, Grilled Spring Onions, Goats Curd, Chili, Burnt Butter 8.5

Fresh Egg Yolk Pappardelle, Wild Garlic Pesto, Quicks Goat’s Cheese, Toasted Sunflower Seeds 8.0

Gregory’s Beef Skewers, Foraged Sorrel Mayo, Fermented Beetroot Vinaigrette 9.0

FAST COOKING - grilled & raw

Hand Dived Single King Scallop, Pickled Shallots, Parsley, White Balsamic Pearls 5.0

Crispy Paprika Brown Shrimp, Saffron & Confit Garlic Aioli 6.0

South Coast Cod Cheeks, Pickled Poole Bay Cockles, Dill Split Butter Sauce, Wild Beach Herbs 12.0

Nutbourne Pork, Poached Pear, Fermented Swede Puree, Baby Carrots, Cider Brandy Jus 14.0

Sussex Beef, Straw Potatoes, Spring Greens, Peppercorn Sauce 14.0

Sticky Spatchcock Baby Chicken, English Buttermilk Miso, Pickled Red Kale 18.0

The Big Slow, Fermented Cauliflower, Sussex Raw Milk Foam, Black Pepper and Garlic Crumb 24.0

PUDS “Heaven on Earth”, Sweet Muscat 5.0

Crunchy Honeycomb, Sweet Mascarpone, Tarragon Sugar 6.0

White Chocolate Mousse, Pastilles, Hazelnut Praline Sherbet 6.0

Magnum Salted Caramel Vienetta 6.0

Savvas Pavlova, Rhubarb Lemon Curd, Elderflower Cream, Rasbery Gel 8.0

Rabbit’s Cheese: Cornish Yarg, Dorset Blue Vinny, Bath Soft, Quince 9.0

Sunday on the Farm

At Rabbit we farm, forage, and produce seasonal British food. We call this Local & Wild.

The menu is suited for sharing, we recommend 2 or 3 dishes per person.

Sunday 17^th March – Lunch

DAILY LOOSENER - RASBERRY BERET 7.5
Adnams Vodka, Raspberry & Rose, Lemon, Soda

(Served In A Wellington Boot!)

MOUTHFULS 1.5 EACH OR THE COLLECTION FOR 5.0

Mushroom Marmite Eclair, Confit Egg Yolk, Cornichon

Red Endive, Goat’s Cheese Mousse, Pear

Trout Mousse, Squid Ink Tapioca Cracker, Lemon Gel, Dill

Duck Liver Parfait, Crisp Bread, Pickled Quince

48 Hour Proved Wild Yeast Bread, Smoked Paprika Butter 2.5

NUTBOURNE CURES

Oxford Sandy & Black Air Dried Pork Shoulder 4.0

Aged Chorizo, Labneh, Caraway Crisp Bread & Crispy Kale 7.5

Treacle Cured Chalk Stream Trout Bacon, Apple Marigold, Puffed Wild Rice 9.5

Tempura Wet Walnuts, Oak Smoked Whipped Cods Roe 4.5

SMALL PLATES

Carrot Hummus, Cinamon Dukkah, Crisp Bread, Crudites 6.5

Hand Dived Single King Scallop, Pickled Shallots, Parsley, White Balsamic Pearls 5.0

Seared Venison Heart, Sweet and Sour Dill, Fenugreek Spiced Pork Crackling, Mustard 6.0

Venison Cigars, Sweet & Sour Harissa, Pickled Mustard Seeds 8.0

Pork Chips, Tamarind Ketchup, Lemon & Parsley 8.0

Pan-Fried Goat’s Cheese, Honey, Almonds & Thyme 8.0

Rabbit’s Superfood Salad, Red Quinoa, White Wine Sultanas, Brassicas, Pumpkin Seeds, Tahini 8.0

SUNDAY ON THE FARM

Grilled Purple Sprouting Broccoli, Sumac, Blood Orange, Ricotta, Chilli, Confit Lemon 12.0

South Coast Cod Cheeks, Pickled Poole Bay Cockles, Dill Split Butter Sauce, Wild Beach Herbs 15.0

Sussex Beef Sirloin, Red Wine Jus 16.5

Nutbourne Lamb, Red Wine Jus 16.5

Sticky Spatchcock Baby Chicken, English Buttermilk Miso 16.5

And all the trimmings:

Roasted Potatoes, Braised Red Cabbage, Heritage Carrots, Turnip Puree,

Roasted Cauliflower, Yorkshire Pudding

Add more: Veg 4.0

PUDS “Heaven on Earth”, Sweet Muscat 5.0

Crunchy Honeycomb, Sweet Mascarpone, Tarragon Sugar 6.0

White Chocolate Mousse, Conference Pears, Pastilles, Hazelnut Praline Sherbet, Dark Chocolate Soil 6.0

Rabbit Magnum Salted Caramel Vienetta 6.0

Rabbit’s Cheese: Cornish Yarg, Dorset Blue Vinny, Bath Soft, Quince 9.0

Al a Carte Lunch and Dinner Menu

At Rabbit we farm, forage, and produce seasonal British food.

We call this Local & Wild.

The menu is suited for sharing, we recommend 2 or 3 dishes per person.

Monday 15th April– Dinner

DAILY LOOSENER – Orange Mondays 7.5 Adnams Blood Orange Gin, Apricot, Soda

(Served In A Wellington Boot!)

MOUTHFULS 1.5 EACH OR THE COLLECTION FOR 5.0

Mushroom Marmite Eclair, Confit Egg Yolk, Cornichon

Red Endive, Goat’s Cheese Mousse, Pear

Trout Mousse, Squid Ink Tapioca Cracker, Lemon Gel, Dill

Sourdough Toast, Duck Liver Parfait, Red Onion Jam

48 Hour Proved Wild Yeast Bread, Smoked Paprika Butter 2.5

NUTBOURNE CURES

Oxford Sandy & Black Air Dried Pork Shoulder 4.0

Aged Chorizo, Labneh, Caraway Crisp Bread & Crispy Kale 7.5

Treacle Cured Chalk Stream Trout Bacon, Apple Marigold, Puffed Wild Rice 9.5

SLOW COOKING – braised & marinated

Pork Chips, Sweet & Sour Harissa, Lemon, Parsley 8.0

Pan-Fried Goat’s Cheese, Honey, Almonds & Thyme 8.0

Gregory’s Veal Skewers, Sorrel Mayo, Fermented Beetroot vinaigrette 8.0

Roasted Jersey Royals, Grilled Spring Onions, Goats Curd, Chili, Burnt Butter 10.0

Fresh Egg Yolk Pappardelle, Wild Garlic Pesto, Quicks Goat’s Cheese, Toasted Sunflower Seeds 8.0

Sticky Spatchcock Baby Chicken, English Buttermilk Miso, Pickled Cauliflower18.0

Nutbourne Pork, Poached Pear, Fermented Swede Puree, Baby Carrots, Cider Brandy Jus 14.0

FAST COOKING - grilled & raw

Hand Dived Single King Scallop, Pork Crackling, Parsley, White Balsamic Pearls 5.0

Crispy Paprika Brown Shrimp, Saffron & Confit Garlic Aioli 6.0

Lamb Kidney, Polenta, Blood Orange Creame Fraiche, Red Wine Jus 8.0

Wye Valley Asparagus, Egg Yolk Bon Bon, Smoked Bacon, Bread & Thyme Sauce 10.0

Baby Gem, Pickled Shallots, Toasted Pumpkin Seeds, Feta Cheese, Lemon Dressing 8.0

Grilled Purple Sprouting Broccoli, Sumac, Blood Orange, Raw Milk Curds, Confit Lemon, Linseeds 9.0

South Coast Cod Cheeks, Pickled Poole Bay Cockles, Dill Split Butter Sauce, Wild Beach Herbs 10.0

PUDS “Heaven on Earth”, Sweet Muscat 5.0

Crunchy Honeycomb, Sweet Mascarpone, Tarragon Sugar 6.0

White Chocolate Mousse, Pastilles, Hazelnut Praline Sherbet 6.0

Magnum Salted Caramel Vienetta 6.0

Pavlova, Rhubarb, Lemon Curd, Elderflower Cream, Rasbery Gel 8.0

Rabbit’s Cheese: Cornish Yarg, Dorset Blue Vinny, Bath Soft, Quince 9.0

Group menu (7 guests or more)

At Rabbit we farm, forage, and produce seasonal British food.

This Menu is suited to groups sharing and celebrating!

MOUTHFULS

Mushroom Marmite Eclair, Confit Egg Yolk

Red Endive, Goat’s Cheese Mousse, Pear

Trout Mousse, Tapioca Cracker, Lemon Gel, Dill

Duck Liver Parfait, Crisp Bread, Pickled Quince

TO START

Carrot Hummus, Cinnamon Dukkah, Crisp Bread, Crudites

48 Hour Proved Wild Yeast Bread, Smoked Paprika Butter

SHARING PLATES

Treacle Cured Chalk Stream Trout Bacon, Apple Marigold, Puffed Wild Rice

Venison Cigars, Sweet & Sour Harissa, Pickled White Wonder

Pan Fried Goat’s Cheese, Almonds, Honey & Thyme

Grilled Purple Sprouting Broccoli, Sumac, Blood Orange, Ricotta, Chilli, Confit Lemon

PRIME CUT

Nutbourne Pork, Poached Pear, Turnip Puree, Baby Carrots, Cider Brandy Jus

PUDS

Crunchy Honeycomb

Rabbit Magnum Salted Caramel Vienetta

With Chocolate Mousse, Conference Pears, Pastilles, Hazelnut Praline Sherbet,

Dark Chocolate Soil

Local and Wild tasting menu

LOCAL AND WILD £42 Tasting menu

With matching wine flight £38

MUSHROOM MARMITE ÉCLAIR, CONFIT EGG YOLK, CORNICHON

TROUT MOUSSE, TAPIOCA CRACKER, LEMON GEL, DILL

RED ENDIVE, GOAT’S CHEESE MOUSSE, PEAR

CRISP BREAD, DUCK LIVER PARFAIT, CHILLI JAM

Nutty Brut, Sussex, England

HAND DIVED SCALLOP, BEETROOT PICKLED SHALLOTS, PARSLEY,

WHITE BALSAMIC PEARLS

Nutbourne Sussex Reserve, Sussex, England

TREACLE CURED CHALK STREAM TROUT BACON, APPLE MARIGOLD,

PUFFED WILD RICE

WILD MUSHROOM RAGU, CELERIAC, CRISPY SAGE

Macon, La Roche Vineuse, 2015, Burgundy, France

SEARED NUTBOURNE LAMB HEART, SWEET & SOUR DILL,

FENUGREEK SPICED PORK CRACKLING, MUSTARD

Nuits-Saint Georges, 2014, Burgundy, France

LOVAGE & WHEY

NUTBOURNE PORK, POACHED PEAR, TURNIP PUREE, BABY CARROTS,

CIDER BRANDY JUS
Chateau Cissac, Haut Medoc, Cru Bourgeois, 2014, Bordeaux, France

CRUNCHY HONEYCOMB, SWEET MASCARPONE, TARRAGON SUGAR

WHITE CHOCOLATE MOUSSE, CONFERENCE PEARS, PASTILLES, HAZELNUT PRALINE SHERBET, DARK CHOCOLATE SOIL
Heaven On Earth, Muscat, South Africa

A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO YOUR FINAL BILL.

PLEASE BE AWARE THAT SOME DISHES MAY CONTAIN SHOT

Beer, Wine and Cocktails

WHITE WINE	125ml	375ml	750/1500m
RABBIT white, 2017, france	5.0	15.0	24.0
kraal bay, chenin blanc, swartland, 2018, south africa	6.5	19.5	29.0
rioja blanco, viña tobia, bodegas tobia, 2016, spain	7.0	21.0	32.0
picpoul de pinet, félines jourdan, 2017, languedoc, france			34.0
nutbourne, sussex reserve, 2016, west susex, england	7.5	22.5	34/64
albariño, benitos santos, 2017, rias baixas, spain	7.5	22.5	36.0
assyrtiko, lyrarakis, 2017, crete, greek islands			36.0
marsanne, tahbilk, 2015, nagambie lake, victoria, australia			36.0
gavi di gavi, maddalena sarotto, 2017, piedmont, italy			38.0
cotes du rhone blanc, famille perrin, 2017, rhone, france			40.0
nutbourne chardonnay, 2016, west sussex, england			38.0
nutbourne bacchus, 2016, west sussex, england	9.0	26.5	40.0
sauvignon blanc, dog point, 2017, marlborough, new zealand	8.5	25.5	44.0
riesling, rolly gassmann, 2016, alsace, france	8.5	25.5	46.0
sancerre blanc, brigitte et daniel chotard, 2017, loire, france			46.0
macon, lugny, domaine camille paquet, 2017, burgundy, france	9.0	27.0	46.0
frankland estate, chardonnay 2014, western australia			50.0
saint-aubin, hubert lamy, 2015, burgundy, france			70.0

RED WINE	125ml	375ml	750/1500m
RABBIT red, 2016, france	5.0	15.0	24.0
montepulciano d’abruzzo, il roccolo, 2016, abruzzo, italy	6.0	18.0	26.0
kraal bay, pinotage, 2016, swartland, south africa			28.0
chinon rouge, domaine de la semellerie, 2017, loire, france (available chilled)	7.0	21.0	32.0
beaujolais, jean-marc burgaud, 2017, burgundy, france (available chilled)			34.0
cotes du rhone, m. chapouttier, 2017, rhone valley, france	7.5	22.5	34.0
chateau la baronne, carignan grenache, 2015, corbieres, france	7.5	22.5	36.0
shiraz mourvedre viognier, journey’s end, 2016, south africa	8.0	24.0	38.0
bordeaux superieur, chateau meaume, 2014, bordeaux, france	8.0	24.0	38.0
malbec, bodega la flor, pulenta wines, 2017, mendoza, argentina			40.0
zinfandel, ca’momi, 2014, california, usa	8.5	25.5	42.0
rioja crianza, la montesa, 2015, rioja, spain			46/90
etna rosso, pietradolce, 2017, sicily, italy			46.0
chianti classico, retromarcia, 2016, panzano-in-chianti, italy			48/94
pinot noir, domaine sebastien magnien, 2016, burgundy, france	9.0	28.0	48.0
st joseph, andre perret, 2012, rhone valley, france			56.0
chateau cissac, haut medoc, cru bourgeois, 2014, bordeaux, france	10.0	30.0	60.0
pinot noir, au bon climat, 2015, santa barbera county, california, usa			66.0
volnay, domaine louis boillot & fils, 2015, burgundy, france	12.0	36.0	70.0
la réserve de léoville barton, st julien, 2014, bordeaux, france			72.0
barolo la morra, marengo, 2012, piedmont, italy			78.0
gevrey-chambertin, bonjamin leroux, 2014, burgundy, france			84.0
reserve de la comtesse, 2012, pauillac, bordeaux, france			88.0
pauillac grand cru clasée, chateau batailley, 2007, bordeaux, france			98.0

PINK	125ml	375ml	750/1500ml
rose luberon, esprit domine jeanne, 2017, france	6.0	18.0	36/72

DESSERT WINE & PORT	75 ML GLASS	375 ML BOTTLE
heaven on earth, nv, western cape, south africa	5.0	25.0
pedro ximenez, emilio lustau, nv, jerez, spain	7.0	21.0
quinta de la rosa, reserve ruby port, portugal	5.0

NUTBOURNE WINE	125ml	375ml	750/1500m
NUTBOURNE is our boutique family farm and vineyard where we produce a range of award winning wines. Originally planted with bacchus we now grow chardonnay and pinot noir for our white, and ever popular sparkling NUTTY. NUTBOURNE is situated near pulborough, west sussex. Our farming focuses on bio-diversity to reduce chemicals and help the wildlife flourish.
nutbourne sussex reserve, nv, 2016, west sussex, england	7.5	22.5	34/64
nutbourne chardonnay, nv, 2016, west sussex, england			38.0
nutbourne bacchus, nv, 2016, west sussex, england	9.0	26.5	40.0
nutty sparkling pinot noir rosé, 2010			96.0(1500ml)

FIZZ	125ml	750ml
nutty wild, nutbourne	9.5	44.0
nutty brut, nutbourne	11.0	50.0
lagache blanc de blanc	12.5	52.0
lanson noble cuvée brut		88.0

BEER & CIDER
blonde organic gluten free lager 5% 330ml	5.2
prospect gluten free pale ale 4.5% 500ml	7.0
adnams dry hopped lager 4.2% 330ml	4.5
the original small beer lager 2.1% 330 ml	6.0
the original small beer dark lager 1% 330 ml	6.0
3 C’s vintage cider 6% 500ml	7.0

RABBIT COCKTAILS
twinkle 12.5	elderflower liqueur, lagache champagne, lemon
british negroni 12.0	sacred sweet vermouth, chase gb gin, kamm & sons ginseng spirit
you’re old fashioned 13.5	tailored to your taste - be it whiskey or gin, strong or smooth.

NON ALCOHOLIC COCKTAILS:
pink moon 6.0	seedlip spice, cranberry, rose & cardamom, lemon
elderflower power 6.0	seedlip garden, tonic, cucumber, elderflower
garden sour 6.5	seedlip garden, apple, thyme, egg white, rosemary
eliza cholmondeley 6.5	seedlip spice, homemade marmalade, soda

SPIRITS
the bar is small but focuses on the best of british. Our bartender is happy to recreate your favorite cocktails using these british spirits.
GIN	35ml
adnams copper house dry gin	7.5
chase GB – potato distilled 40%	8.0
chase ‘elegant 48’ - apple distilled	8.0
adnams first rate triple malt dry gin 45%	8.5
sipsmith london dry 46%	8.5
sipsmith london cup	9.0

VODKA	35ml
adnams copper house barley vodka 40%	7.5
sipsmith barley vodka 40%	8.0
adnams longshore triple malt vodka 45%	8.0
chase herefordshire potato vodka 40%	8.5

BLACKFORDS BRITISH COTSWOLDS LIMONCELLO	35ml
limoncello 50ml	5.0
limoncello 350ml bottle	35.0

RUM	35ml
diplomatico anejo venuezuelan 40%	8.0
pusser’s “gunpowder proof” 54.5% 15yr old	15.0

WHISKY	35ml
COMPASS BOX- RANGE OF ARTISANAL SCOTCH WHISKIES
great king st 46%	8.0
oak cross 43%	9.0
asyla 40%	9.0
the spice tree 46%	9.0
the peat monster 46%	9.0
hedonism 43%	11.0

LOCAL AND WILD MOTHERS DAY £37 Tasting Menu

LOCAL AND WILD MOTHERS DAY £37 Tasting menu
With matching wine flight £30

MUSHROOM MARMITE ECLAIR, CONFIT EGG YOLK, CORNICHON
TROUT MOUSSE, SQUID INK TAPIOCA CRACKER,
LEMON GEL, DILL
RED ENDIVE, GOAT’S CHEESE MOUSSE, PICKLED QUINCE
PORK CRACKLING, APPLE
Nutty Brut, Nutbourne, West Sussex, England

HAND DIVED SINGLE KING SCALLOP, BEETROOT PICKLED SHALLOTS, PARSLEY, WHITE BALSAMIC PEARLS

BABY SPRING VEGETABLES, EGG YOLK PAPPARDELLE, WILD GARLIC AND ROASTED SUNFLOWER SEED PESTO
Bacchus, Nutbourne, 2017, West Sussex, England

MALT BRAISED PIGS CHEEKS, SPINACH & NUTMEG, ELDERFLOWER, CRACKLING
Bourgogne Pinot Noir, Sebastian Magein, 2016, Burgundy, France

SUSSEX BEEF SIRLOIN, RED WINE JUS
or
NUTBOURNE LAMB, RED WINE JUS

WITH ALL THE TRIMMINGS: ROASTE POTATOES, BRAISED RED CABBAGE, PURPLE CARROTS, TURNIP PUREE, RAINBOW KALE, YORKSHIRE PUDDING
Chateau Cissac, Haut Medoc, Cru Bourgelois, 2014, Bordeaux, France

FORCED YORKSHIRE RHUBARB, DARK CHOCOLATE MARQUISE,
WHITE CHOCOLATE SOIL

CRUNCHY HONEYCOMB, SWEET MASCARPONE, TARRAGON SUGAR
Heaven On Earth, Muscat, Western Cape, South Africa

A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO YOUR FINAL BILL.
DIETARY REQUIREMENTS CAN BE CATERED FOR

Chelsea Flower Show Lunch Menu

Under the Sea Set Lunch Menu £24

Mushroom Marmite Éclair, Confit Egg Yolk, Cornichon

Squid Ink Tapioca Cracker, Trout Belly Mousse, Lemon Red Endive, Goats Cheese Mousse, Pear

Plaice tartar, pickled white radish

Hand Dived King Scallop, White Balsamic Pearls, Wild Leek Butter, Beetroot Pickled Shallot

Seaweed salted, Nutbourne Heritage Tomatoes, Sour Milk Curds, Jack of the Hedge Pesto, Wild Flowers, Candied Chili

Sussex Coast Shellfish Bisque, Poached Plaice, Salty Fingers, Dill Oil, Red Coral Tuille

"The Beach”: Gorse Flower & Lemon Meringue Tart

A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO YOUR FINAL BILL.

DIETARY REQUIREMENTS CAN BE CATERED FOR

SECTION.04

RABBIT
JOURNAL

November 2018

0005.

Now Hiring

Skilled and Passionate Chefs Wanted

June 2018

0004.

Express Rabbit Lunch

Fast and fresh lunch on the Kings Road in Chelsea, ideal for local business people.

SECTION.05

RABBIT
GALLERY

INSTAGRAM @rabbit_resto

SECTION.06

VISIT
US

Contact Us

Open for dinner Monday: 6pm - 11pm
(Kitchen closes 10.30pm)
All day Tuesday to Saturday: 12pm - 12am
(Kitchen closes 10.30pm)
Sunday lunch: 12pm - 5pm
(Kitchen closes 4pm)
Bank Holidays and Christmas / New Year week: Closed

172 Kings Road Chelsea
London, SW3 4UP
020 375 00172

For Reservation & Direct Rabbit Enquiries:
[email protected]

Any feedback, good or bad:
[email protected]

ABOUT RABBIT

RABBIT MENU

RABBIT JOURNAL

Now Hiring

Express Rabbit Lunch

RABBIT GALLERY

VISIT US

Contact Us

ABOUT
RABBIT

RABBIT
MENU

RABBIT
JOURNAL

RABBIT
GALLERY

VISIT
US