New menu launched at Bristol restaurant Bank

Bristol restaurant Bank is ushering in spring with a brand-new menu of fire-cooked sharing plates.

The Totterdown-based, independent restaurant has introduced a new and bespoke fire kitchen, which has inspired the menu refresh.

Bank’s kitchen team, led by former head chef at The Ox, Seven Lucky Gods and Four Wise Monkeys, Jack Briggs-Horan, has been busy curating the offering over several months. 

The addition of the fire kitchen led to the development of the new, seasonal menu, which is now available from noon through to night.

For the first time since opening, Bnk will also be serving roast dinners with artisan ingredients, sourced locally. Available every Sunday, roasts will be cooked over open flame on the bespoke kitchen setup.

Enhancing the flavours of the seasonal produce through grilling, roasting and smoking, dishes 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.

Dan O’Regan, founder of Bank, comments: "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."

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