Rabbit (Chelsea)

• M sure you are all familiar with that well known quote &lsquo
• As the restaurant was bursting at its seams
• British meat and game and is a homage of sorts to Beatrix Potter who one can imagine settling in rather well with the oaky
• The atmosphere is of the warm
• The menu is bursting with foods of the countryside
• It didn't take long for us to get stuck into the menu which was priced at between £
• For once is actually pretty accurate and will leave you satisfied with just enough space for dessert if you so wish
• Handmade and in keeping with the countryside farm feel of the place
• First to arrive was a chorizo and labneh dish
• A lamb and onion squash number sprinkled with sunflower seeds
• I've always been a promoter of the 'surprise me' option on a menu and while I was fully aware of everything we had ordered
• The excitement of not knowing what would come next kept us entertained since each dish was brought to the table separately
• Not (as we were sad to discover) pronounced 'stodgies'
• We were not disappointed when they were placed infront of us
• They stood to attention upon a creamy tarragon sauce and when bitten into were crunchy and meaty all at once
• Aka the rabbit ravioli was accompanied by lovage pesto
• Resulting in the standard debate of 'name something savory that doesn't go with pesto' as usual
• The ravioli itself was rich without being too intense and the handmade pasta was melt in the mouth creamy
• We looked over to see Oliver the chef plating up the dishes before they were whisked away to the tables around us
• If you're looking for a relaxed taste of the countryside with a stylish twist then you're bound to find it here
• Well woth a visit if you are looking for something different
• A friend and I went blindly in for some lunch as it was a short walk from work glad to say we weren't disappointed
• The waitress we had was very friendly and wisely advised us on how many plates to order between the two of us
• A tiny bit on the pricey side for a lunch (it was my turn to foot the bill for us both
• Would definitely come here again with a big group of friends for a dinner
• An excellent cocktail list shows off the best of British spirits
• Sons British Aperitif in place of Campari is a great success
• Designed to be shared) is split up into mouthfuls
• Dessert each is more than enough for the table
• The cooking was superb throughout
• One of my companions was so impressed by the turnips that he attempted to purchase some from the kitchen to take home
• A quirky Modern British restaurant is probably the last thing you expect to find on the King's Road in Chelsea
• Our dinner started with a plate of pretty "
• Tasted exactly like it sounds a mini savoury choux pastry filled with mushroom and Marmite
• Rainbow trout tartare was my favourite of the small plates
• The accompanying bits and pieces were certainly colourful
• I'm sure they weren't deliberately setting out to trick anyone with faux caviar
• Fishy flavour I was expecting and the more prosaic reality was quite jarring
• The Rabbit's quail (this is getting confusing) wasn't terrible
• I realise I'm risking sounding like I'm picking fault with everything just for the sake of it
• Chefs if you find your truffle is old or tasteless or just rubbish
• Duck liver came with yet more fool's caviar but by this point we knew not to get our hopes up
• What let us down here was the duck itself which was mealy and dry
• Maple syrup pudding with preserved plum (prune
• Not by a long stretch there is talent in the kitchen and front of house
• The dishes are presented with a clever eye on the latest trends (foraging and all that jazz) and a refreshing lack of cynicism
• 140 for two with a few glasses of wine that the bill came to the competition in London elsewhere is just too strong
• I can't make excuses for that when I know that the Dairy is only a ten minute cab ride away
• 'A goats cheese shot of loveliness' is how I would describe the beetroot crisp with goats cheese
• The restaurants are run by three brothers who are all about bringing the food from farm to table
• Whilst there were a few crossovers with the menu from The Shed (both do tiny 'mouthfuls' to amuse one's bouche) the focus here is more on wild foods
• It was very noisy and busy (9.45pm was the only available time slot and I've been told I was lucky to get that)
• In the short while we were there we heard Happy Birthday sung three times
• As expected the menu is designed for sharing
• Next came cauliflower with wet walnuts
• Especially as there were so many different colours of cauliflower
• I couldn't tell for certain what was what as I hadn't heard of most of the ingredients
• There was something in the cauliflower dish akin to houmous that was a very good accompaniment
• The grey sauce (again I'm not entirely sure which ingredient) was quite overpowering
• Cheddar and apple salad and venison with rainbow beetroot
• The salad was great and even seemed something that one could try at home with a food processor
• The venison however was the winner for me
• Hence the name rainbow) not only went well with the dish but added an element of aesthetic excitement to the dish
• In such an interesting restaurant it is difficult to put curiosity to one side and leave without sampling dessert
• Namely Jerusalem artichoke ice cream with chocolate crumb and grilled white chocolate
• There was no doubt whatsoever that it was in fact made of artichoke
• It went really well with the chocolate
• Definitely a dish for sharing as after a few mouthfuls I was feeling its richness
• 35 each (no alcohol included) so it is fairly pricey but worth it for the tantalising tastes
• Come to this restaurant with an open mind
• The dishes burst with flavours that come from unusual yet very simple inhredients
• I would tell you to skip right to dessert and the wonder that is Chocolate dipped honeycomb
• It would be a shame as everything else that comes beforehands is just as pretty as it is delicious
• Light flooded into a room that was decked out with stripped wood tables
• The overall look is a rustic barnyard feel that reflects the menu of wild and foraged ingredients much of which comes from the Gladwin brothers&rsquo
• The three brothers who co own the restaurant were bought up on the farm and after school chose different paths
• It has opened its doors this autumn and is the second restaurant of the Gladwin brothers after The Shed in Notting Hill
• Each of the brothers is responsible for various aspects of the business
• The place was full and we were offered seats in the bar area which runs the same menu as the main restaurant
• First thing that strikes you is the interior
• Tractor parts are used throughout as decoration and even furniture items
• Tail sticking out of a wall but luckily it was behind my back and out of my sight)
• The dishes come in tapas sized portions and 2 3 dishes are recommended per person
• The menu changes daily and is divided into sections
• 1.5 each (these are literally mouthfuls and work like amuse bouches)
• My two favorites were the lamb chips (pulled lamb meat deep fried in bread crumbs
• All dishes were marked by quite extraordinary and refined flavours
• Although they come from rather common ingredients were very unique in combination
• A request we had in regards to one of the dishes was executed carefully
• We were greeted by a very rude person front of house informing us we were late (we had emailed) we ordered drinks which remarkable were correct
• Extremely disappointed with the food and the service all the waitress could do was shrug when we informed her our order was incorrect
• She said all i do is disappoint you
• We will never return to Rabbit (Chelsea) as we were bitterly disappointed

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