THE STORE 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:

Broadbean Hummus, Red Onion Salsa, Crisp Bread, Crudites

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

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

COURSE TWO:

Aged Chorizo, Labneh, Crisp Bread & Crispy Kale

Nutbourne Place Farm Salad, Pickled Shallots, Pumpkin Seeds, Feta Cheese, Lemon

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

COURSE THREE:

Crunchy Honeycomb, Marscarpone, Tarragon Sugar

Or (add £3)

Rabbit’s Cheese Board: Glastonbury Twanger & Yarlington Blue

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.

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

Chorizo Hot Pot, Sourdough, 63° Egg, Crispy Kale 10.0

Pea & Mint Ravioli, Truffled Goats Cheese Curd, Confit Egg Yolk, Red Wine Poached Pears 8.0

Brioche Treacle Cured Chalk Stream Trout Bacon, Apple Gel, Crème Fresh, Lemon & Chives 9.5

48 Hour Proved Wild Yeast Bread, Smoked Paprika Butter 2.5

SLOW COOKING – braised & marinated

Broadbean Hummus, Red Onion Salsa, Crisp Bread, Crudites 6.5

Nutbourne Place Farm Salad, Pickled Shallots, Feta, Biodynamic Pear Cider Dressing 6.5

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

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

Crispy Lamb Sweetbreads, Broad Beans, Smoked Bacon, White Balsamic Butter Sauce 9.0

Whole Globe Artichoke, Green Sauce 7.0

FAST COOKING - grilled & raw

Hand Dived Single King Scallop, Peach Puree, Keta Caviar, Scallop Roe Powder 5.5

Tempura Wet Walnuts, Oaked Smoked Whipped Cod’s Roe 5.0

Nutbourne Lamb, Braised Fennel, Mint Yoghurt, Biodynamic Radish, Lamb Jus 14.0

Sussex Beef, Spinach Puree, Peppercorn Sauce, Grilled Spring Onions 14.0

Pan-Fried Hake Fillet, Crushed Broad Beans & Peas, Aioli, Anchovies & Caper Dressing 15.0

Seaweed Salted Nutbourne Heritage Tomatoes, Goats’s Curd, Lovage Pesto, Candied Chilli 9.0

PUDS “Heaven on Earth”, Sweet Muscat 5.0

Crunchy Honeycomb, Sweet Mascarpone, Tarragon Sugar 6.0

Magnum Salted Caramel Vienetta 6.0
Pineapple Weed Set Cream, Gooseberry Jam, Salted Caramel, Macaroons 6.0
Elderflower, Meringue, Lemon Curd, Poppy Seed Crumble, Strawberry, Rapeseed 6.0

Rabbit’s Cheese: Glastonbury Twanger, Yarlington Blue, 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 30th June - Lunch

DAILY LOOSENER – Strawberry Fields Foreva 7.5
Adnam’s Strawberry Infused Vodka, Lemon, Tonic Syrup, Pear & redcurrant

(Served In A Wellington Boot!)

MOUTHFULS 1.5 EACH OR THE COLLECTION FOR 5.0

Mushroom Marmite Eclair, Confit Egg Yolk, Cornichon

Breakfast Radish, Burnt Butter Emulsion

Oak Smoked Whipped Cod’s Roe, Squid Ink Tapioca Cracker, Pickle Gel, Dill

Goat’s Liver Parfait, Crips Bread, Pear Gel

48 Hour Proved Wild Yeast Bread, Malted Barley Butter 2.5

SPECIALS

Crispy Lamb Sweetbreads, Garden Peas, Smoked Bacon, White Balsamic Butter Sauce 9.0

NUTBOURNE CURES

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

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

SMALL PLATES

Hand Dived Single King Scallop, Peach Puree, Keta Caviar, Scallop Roe Powder 5.5

Crispy Paprika Brown Shrimp, Saffron & Confit Garlic Aioli 6.0
Broadbean Hummus, Red Onion Salsa, Crisp Bread, Crudités 6.5

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

Seaweed Salted Nutbourne Heritage Tomatoes, Sour Milk Curd, Lovage Pesto, Candied Chilli 9.0
Pan-Fried Goat’s Cheese, Honey, Almonds & Thyme 8.0

Whole Globe Artichoke, 1960’s sauce 7.0

Nutbourne Place Farm Salad, Pickled Shallots, Pumpkin Seeds, Feta Cheese, Lemon 8.0

Pan-Fried Hake Fillet, Crushed Broad Beans & Peas, Aioli, Anchovies & Caper Dressing 15.0 Pea & Mint Ravioli, Truffled Goats Cheese Curd, Confit Egg Yolk, Red Wine Poached Pears 10.0

Monkfish Tartare, Peppers, Onions, Cucumber, Apple, Popcorn, Crispy Skin, Lime Dressing 9.0

SUNDAY ON THE FARM

Sussex Beef Sirloin, Proper Sunday Gravy 16.5

Sweet Cured Confit Lamb Leg, Proper Sunday Gravy 16.5

Sussex Wood Pigeon 16.5

And all the trimmings:

Beef Dripping Roasted Potatoes, couliflower Puree, Heritage Carrots,

Hispi Cabbage, Yorkshire Pudding

Add more: Veg 4.0

PUDS “Heaven on Earth”, Sweet Muscat 5.0

Crunchy Honeycomb, Sweet Mascarpone, Tarragon Sugar 6.0
Magnum Salted Caramel Viennetta 6.0
Pineapple Weed Set Cream, Gooseberry Jam, Salted Caramel, Macaroons 6.0

Elderflower, Meringue, Lemon Curd, Poppy Seed Crumble, Strawberry, Rapeseed 6.0

Rabbit’s Cheese: Glastonbury Twanger, Yarlington Blue, 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.

Tuesday 2nd July – Dinner

DAILY LOOSENER – Kiss From a Rose 7.5
Adnam’s strawberry Vodka, Lemon, Tonic Syrup, Pear and Redcurrant

(Served In A Wellington Boot!)

MOUTHFULS 1.5 EACH OR THE COLLECTION FOR 5.0

Mushroom Marmite Eclair, Confit Egg Yolk, Cornichon

Breakfast Radish, Burnt Butter Emulsion

Oak Smoked Cods Roe, Crisp Bread, Pickle Gel, Dill

Lamb’s Liver Parfait, Crisp Bread, Candied Chili

48 Hour Proved Wild Yeast Bread, Smoked Paprika Butter 2.5

SPECIALS - Once They’re Gone, They’re Gone

Sweet Cured Confit Lamb, Harissa, Labneh, Iceberg Lettuce 24.0

NUTBOURNE CURES

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

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

SLOW COOKING – braised & marinated

Broadbean Hummus, Red Onion & Mint Salsa, Crisp Bread, Crudites 6.5

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

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

Crispy Lamb Sweetbreads, Garden Peas, Smoked Bacon, White Balsamic Butter Sauce 9.0

Pea & Mint Ravioli, Truffled Goats Cheese Curd, Confit Egg Yolk, Poached Pears 8.0

Whole Globe Artichoke, 1960’s Sauce 7.0

FAST COOKING - grilled & raw

Nutbourne Place Farm Salad, Pickled Shallots, Feta, Biodynamic Pear Cider Dressing 6.5

Pan-Fried Hake Fillet, Crushed Broad Beans & Peas, Aioli, Anchovies & Caper Dressing 15.0

Monkfish Tartare, Peppers, Onions, Apple, Popcorn, Crispy Skin, Lime Dressing 9.0

Seaweed Salted Nutbourne Heritage Tomatoes, Sour Milk Curd, Lovage Pesto, Candied Chilli 9.0
Tomatoe Stuffed Grilled Courgette and Lovage Custard 8.0

Sussex Wood Pigeon, Thyme Potatoe Puree, Game Jus 12.5
Nutbourne Beef, Spinach Puree, Spring Onions, Peppercorn Sauce 14.0

PUDS - “Heaven on Earth”, Sweet Muscat 5.0

Crunchy Honeycomb, Sweet Mascarpone, Tarragon Sugar 6.0

Magnum Salted Caramel Vienetta 6.0
Pineapple Weed Set Cream, Gooseberry Jam, Salted Caramel, Macaroons 6.0
Elderflower, Meringue, Lemon Curd, Crumble, Strawberry, Rapeseed 6.0

Rabbit’s Cheese: Glastonbury Twanger, Yarlington Blue, 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, Cornichon

Breakfast Radish, Burnt Butter

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

Pig On A Stick, Brawn, Red Onion Jam

TO START

Carrot Hummus, Cinnamon Dukkah, Crisp Bread, Heritage Carrots

48 Hour Proved Wild Yeast Bread, Smoked Paprika Butter

SHARING PLATES

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

Foraged Spring Salad, Ruby Gem, Pickled Shallots, Pumpkin Seeds,

Feta Cheese, Lemon

Pork chips, Sweet & Sour Harissa, Lemon & Parlsey

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

PRIME CUT

Sussex Beef, Straw Potatoes, Spring Greens, Peppercorn Sauce

PUDS

Crunchy Honeycomb

Rabbit Magnum Salted Caramel Vienetta

Pavlova, Rhubarb, Lemon Curd, Elderflower Cream, Raspberry Gel

Local and Wild tasting menu

LOCAL AND WILD £42 Tasting menu

With matching wine flight £38

MUSHROOM MARMITE ÉCLAIR, CONFIT EGG YOLK, CORNICHON

OAK SMOKED COD’S ROE, TAPIOCA CRACKER, PICKLE GEL, DILL

BREAKFAST RADISH, BURNT BUTTER EMULSION

LAMB LIVER PARFAIT, CRISP BREAD, CANDIED CHILLI

Nutty Brut, Sussex, England

SEAWEED SALTED NUTBOURNE HERITAGE TOMATOES, GOAT’S CURD,

LOVAGE PESTO, CANDIED CHILLI

Nutbourne Sussex Reserve, Sussex, England

TREACLE CURED CHALK STREAM TROUT, APPLE GEL, PUFFED WILD RICE

MONKFISH TARTARE, PEPPERS, ONION, CUCUMBER, APPLE, POPCORN,

CRISPY SKIN & LIME DRESSING

Albarino, Lagr D Cevera, 2017, Rias Baixas, Spain

CRISPY SWEETBREAD, BROAD BEANS, SMOKED BACON, WHITE BALSAMIC BUTTER SAUCE

Pinot Noir, Domaine Sebastien, Magnien, 2016, France

LOVAGE & WHEY

SUSSEX BEEF, SPINACH PUREE, SPRING ONION, PEPERCORN SAUCE

Chateau Cissac, Haut Medoc, Cru Bourgeois, 2014, Bordeaux, France

CRUNCHY HONEYCOMB, SWEET MASCARPONE, TARRAGON SUGAR

ELDERFLOWER MERENGUE, LEMON CURD, POPPY SEED CRUMBLE,

STRAWBERRY, RAPESEEDS

Heaven On Earth, Muscat, South Africa

Beer, Wine and Cocktails

WHITE WINE	125ml	375ml	750/1500m
RABBIT white, 2018, 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, 2017, spain	7.0	21.0	32.0
picpoul de pinet, félines jourdan, 2018, languedoc, france			34.0
nutbourne, sussex reserve, 2018, west susex, england	7.5	22.5	34/64
albariño, lagr d cervera, 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, 2017, 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, 2018, 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, 2018, france	5.0	15.0	24.0
montepulciano d’abruzzo, il roccolo, 2017, 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, 2016, corbieres, france	7.5	22.5	36.0
pinot noir, long barn, 2016, california, usa			36.0
shiraz mourvedre viognier, journey’s end, 2017, south africa	8.0	24.0	38.0
bordeaux superieur, chateau meaume, 2015, bordeaux, france	8.0	24.0	38.0
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
barrel fermented malbc, saurus, 2014, patagonia, argentina			48.0
pinot noir, domaine sebastien magnien, 2016, burgundy, france	9.0	28.0	48.0
st joseph, andre perret, 2014, rhone valley, france			56.0
chateau cissac, haut medoc, cru bourgeois, 2015, bordeaux, france	10.0	30.0	60.0
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, 2013, piedmont, italy			78.0
gevrey-chambertin, bonjamin leroux, 2014, burgundy, france			84.0
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	32/64
nutourne rosé, 2018, west sussex, england	6.5	20.5	36.0

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, 2018, west sussex, england	7.5	22.5	34/64
nutbourne chardonnay, 2016, west sussex, england			38.0
nutbourne bacchus, 2017, west sussex, england	9.0	26.5	40.0
nutbourne rosé, 2018, west sussex, england	6.5	20.5	36.0
nutty sparkling pinot noir rosé, 2013			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
cabby's, small batch london rum 41.2%	9.0
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

May 2019

0005.

Now Hiring

Head Chef for Rabbit 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