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.

 

                                                                Sunday lunch 

both our "menu gourmand" & our regular "a la carte menu" are available Sunday lunch  

                                                                (sample menu)

                                                           2 course £48

                                                           3 course £58

apéritif

homemade ~ orange spiced wine £8

champagne AC Béréche & Fils Brut NV ~ yuzu sake liquor £12.5

 

bread

daily baked organic breads ~ butter or olive oil

starters

wilkd mushroom tart ~ parsley root purée & wild leaves, madeira & white balsamic reduction

hand dived Devon scallops ~ potato gnocchi, artichokes & hispi cabbage, sea urchin butter emulsion

parmesan ‘reggiano’ risotto ~ freshly shaved black winter truffle £18

caramelised veal sweetbread ~ sweet potato, kalettes, toasted nuts, fruits & seeds, veal jus, walnut oil

main course

wild turbot fillet, citrus & capers ~ pumpkin puree, turnips & red Russian kale, turbot jus, fine herbs 

line caught Brixham cod fillet ~ crayfish tails & claw, purple sprouting brocolli, crayfish bisque, watercress

our beef wellington

dry aged Hereford beef sirloin ~ cavolo nero, wild mushroom duxelle & puff pastry, Périgord truffle & Madeira jus

whole partridge ~ confit leg, kacha, red kalibos cabbage & hedgehog mushrooms, partridge jus, juniper & thyme

side dish

potato puree ~ £5

potato puree ~ freshly shaved summer truffle ~ £10

 

Whilst we do all we can to accommodate guests with food allergies and intolerances, we are unable to guarantee that dishes will be completely allergen free. Please ask for more details.


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.

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 – 2.00pm

Dinner

Wednesday – Sunday
6.30pm – 9.00pm

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