Wilks Restaurant - Redland, Bristol

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Food

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.

"a la carte" available Wednesday, Thursday & Sunday evenings as well as Saturday & Sunday lunch  

2 course  ~ £54

3 course ~ £65


sample menu


starters

seared hand dived scallops ~ tender stem brocolli, girolles, quince & ginger, scallop jus vinaigrette

caramelised veal sweetbread ~ hazelnut crust, chanterelles & organic hispi cabbage, carrot jus, virgin hazelnut oil

smoked duck ham salad ~ mango, pickled beetroots & organic sorrels, duck jus vinaigrette

 

main course


wild turbot fillet ~ pancetta ‘finocchiatta’, cepes, salt baked celeriac & organic kales, cured ham jus

roasted red leg partridge breast ~ confit leg, sweet potato puree, trompettes & cavolo nero, partridge jus, autumn truffle

salt marsh lamb saddle~ roasted seasonal roots & organic kalibos cabbage, lamb jus, black garlic


side dishes

potato puree ~ £5

 

sweet

caramelised pear ~ plum compote, brown butter mousse & ice cream, nuts, fruits & seeds

dark chocolate nougatine ~ chocolate mousse, hazelnut daquoise & iced parfait

our meringues

muscovado meringue sphere ~ rum baba, banana mousse, Indonesian cinnamon ice cream

pink praline meringue sphere ~ blackcurrant sage leaf mousse & poached rhubarb, Spartan apple sorbet  

cheese

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

coffee, tea, infusions ~ petit fours £4.5


For vegetarian courses we request 48h notice. Thank you for your understanding.


 

 

 


Reservations

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.

For vegetarian, pescaterian guests or any diatery requirement we request 48 hours notice.

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:

Lunch

Thursday – Sunday
12.00pm – 1.45pm

Dinner

Wednesday – Sunday
6.30pm – 9.00pm

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