Totterdown-based independent restaurant, BANK, is starting spring afresh with an all-new menu of fire-cooked sharing plates.
The venue‘s new, bespoke fire kitchen, crafted by Somerset-based Country Fire Kitchen, has inspired the new menu – which head chef Jack Briggs-Horan has been curating over the course of several months.
Available from noon until night, this new offering will feature local, seasonal produce cooked over roaring flames to give “a flavour, scorch and smoke that only comes from cooking with fire”.
The new setup has also led the BANK team to decide to offer roast dinners using locally-sourced artisan ingredients, cooked over open flame.
Dishes on the new menu include bone marrow topped with oxtail rendang and pineapple salsa, served alongside grilled focaccia, as well as ratte potatoes smothered in whipped Cheddar and Marmite, sprinkled with furikake.
BANK founder, Dan O’Regan, says, “Over the past 18 months, we’ve loved serving Bristol with amazing brunch, small plates, coffee, and cocktails. We’ve had so much support, great press, and even some award nominations, all of which has helped us discover our identity as part of the Bristol food scene. In the last few months we’ve been working on shifting our efforts to serve one menu throughout the day and evening that focuses on incredible, seasonal dishes, designed for sharing.
“We’ve got an amazing new fire kitchen, and our new menu will be focussed around the art of cooking over live fire. Guests will be able to enjoy the new menu for both lunch and dinner, and we are so excited to welcome people to BANK with their nearest and dearest to try out our new menu.”
The new menu will be available from Thursday, March 2nd, with the team offering 25% off lunch on the first Thursday and Friday. Book a table online here!