BANK Bristol swaps sharing plates for à la carte menu

Totterdown-based restaurant BANK Bristol has launched a brand-new menu, moving away from sharing plates towards a more traditional à la carte course structure of starters, mains and desserts.

The move marks the most significant step change at the site since executive chef and co-owner, Jack Briggs-Horan, first introduced his fire-cooking concept in 2023. 

Having already shifted from sharing plates to a feasting-oriented experience, the latest evolution of the BANK menu reflects founders Dan O'Regan and Briggs-Horan's continued commitment to adapting their offering in line with changing tastes. It comes after the duo launched contemporary French cooking venture Lapin at Wapping Wharf earlier this year, which also operates via a classic course structure. 

The menu

Familiar favourites will make regular appearances on BANK's seasonal menus, with dishes taking inspiration from fire cooking traditions around the world. Autumn starters include venison tataki with preserved fig, coffee ponzu and walnut, and egg en cocotte with smoked mushroom, shallot, chilli and sesame rayu. 

Mains feature barbecued duck with black harissa, beetroot, cherries and leaves, and heritage pumpkin and gnocchi Parisienne with sage, curds and PX raisins. 

For dessert, BANK serves dishes such as smoked chocolate ganache with miso caramel and peanut butter ice cream, and whipped Basque cheesecake with Sichuan strawberry and pretzel crunch. 

Following the success of the set menu at Lapin, BANK has also introduced a Prix Fixe menu, offering three courses for £29 with limited availability, available on a first-come, first-served basis. 

"The way we dine in the UK is always evolving, so as restaurateurs, we have a duty to engage with what our guests are hoping for from their experience with us," says O'Regan. 

"It's a matter of respect, humility and necessity if we are to keep delighting guests and make them want to spend their hard-earned leisure time and money with us. We've definitely tracked a return to grace for the full course menu, not least at our sister site, Lapin, so it felt the right time to rejig the menu here. Everything else will stay the same though – carefully sourced ingredients, bold flavours and plenty of flames with impeccable, friendly service as standard."

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