Wilks Restaurant - Redland, Bristol



The cooking at wilks restaurant is light and modern with an emphasis on clean flavours and seasonal ingredients. We focus on produce of extraordinary freshness and quality with vegetables, fruits, herbs, cereals and aromatic spices playing key roles.

Inspired by our experiences and travels, our cooking style unites creative interpretations of classical flavour combinations with traditional and modern cooking techniques.

In keeping with many people’s desire for a healthier lifestyle, butter and cream are used sparingly ensuring that dishes are light and full of natural flavour.

Menus feature products that are traceable and homemade and wherever possible we use wild foods from the UK, in particular the West Country.



12 to 2pm ~ 6.30 to 9pm ~ Wed evening to Sun

starters (sample menu)

daily baked organic breads ~ butter or olive oil 

2 course  ~ £48

3 course ~ £58


new season Wye Valley aspargus ~ poached morels & Reggiano parmesan cream, morel jus

brown butter caramelised hand dived Scotish scallops ~ smoked duck ham, tarragon gnocchi, new season green peas & shoots ~ duck ham jus 

caramelised veal sweetbread ~ truffle crust, salt baked celeriac tart, broad beans & perpetual spinach ~ black winter truffle & Madeira jus

seared langoustine tails & claw ~ stuffed & poached morels, purple sprouting broccoli, langoustine & muscovado jus 

caramelised sunchokes ~ violet artichokes, red Russian kale & orange 


main course

wild turbot fillet ~ razor clams, white asparagus, monksbeard & caviar lingotto, sea urchin butter emulsion 

wild john dory fillet ~ pancetta finocchiatta, Jersey Royals, violet artichokes & trompettes, wild mushroom emulsion

pure Hereford beef sirloin ~ black garlic purée, Roscof onion & salt baked swede, organic hispi cabbage, braised beef & red wine jus 

Radnor Hills Welsh lamb saddle ~ wild garlic, bulgur, aubergine, heritage carrots & calcot onion ~ lamb jus 

caramelised Roscoff onions ~ black garlic, tarragon gnocchi, violet artichokes & organic hispi cabbage ~ carrot jus 

parmesan "reggiano" risotto ~ sauté au fresh morels, calcot onions, red Russian kale & white asparagus

side dishes

potato puree ~ £5



fresh Gariguette strawberries ~ sweet black olive nougatine, lemon & olive oil mousse, strawberry sorbet

banana mousse & iced parfait ~ brioche caramel biscuit & orange flower ice cream

warm chocolate biscuit ganache ~ Indonesian cinnamon ice cream, cocoa nib crunch 

our meringues

muscovado meringue sphere ~ marinated pineapple & rhum baba, pina colada sorbet

cocoa meringue sphere ~ poached pear, chocolate chantilly & hazelnut ice cream


selected & ripened by Hervé Mons ~ meilleur ouvrier de France: Comte 18 months Lons le Saunier cow, Langres Montbeliarde soft cow, Bi Caillou Alpine goat, 1924 blue ewe & cow. Sweet & savory condiments, bread & biscuit £4 supplement

coffee, tea, infusions ~ petit fours £4.5





If you preferred time slot is not available please contact us directly and we will do our best to accommodate your request.

Please note the largest table we can accommodate is for 6 guests.

Card details

It is with regret that we must now take credit card details of customers when they book with us. We have resisted this move for several years.

Unfortunately a small independent business like ours cannot afford to support those who do not show up for their reservations.

A sad case of the few spoiling it for the many. We are sorry for any inconvenience that this may cause you.

No show & last minute cancellation fee is £25pp. We request 24h notice for a cancellation.

Please note we accept American Express

Opening times:


Thursday – Sunday
12.00pm – 2.00pm


Wednesday – Sunday
6.30pm – 9.00pm

Book now