BANK Bristol

BANK Bristol Independent restaurant cooking over live fire. Please send all enquiries to [email protected].

18/09/2026

Lion's Mane Mushroom Roast, built the same way we'd build any Sunday plate, no shortcuts. The lions mane travels 30 minutes from farm to pass, then goes into a black garlic and miso rub and gets smoked until it's deep, rich and properly umami.

Beetroot puree, tempura oyster mushroom, smoked onion gravy, roast potatoes, Yorkshires, vegetables, a full roast with no compromise.

Salt Marsh Barnsley Chop, Smoked Aubergine, Green HarissaWe start with lamb, sourced from a farmer we trust and know by ...
13/09/2026

Salt Marsh Barnsley Chop, Smoked Aubergine, Green Harissa

We start with lamb, sourced from a farmer we trust and know by name.

On the plate here at Bank, it's cooked with care and finished simply, letting the meat do the talking rather than hiding it under anything unnecessary.

A proper seasonal dish, done the way we think lamb deserves.

12/09/2026

Salt Marsh Lamb on our Sunday Smoked Roast line-up next - sourced from Origin Butchers, just 30 miles from the restaurant.

Served with carrot puree, green harissa and a red wine gravy, alongside all the veg and trimmings a proper roast demands.

Lion’s Mane Mushroom - sourced from Westcoast Mushrooms, lightly battered in tempura and served with black garlic & miso...
08/09/2026

Lion’s Mane Mushroom - sourced from Westcoast Mushrooms, lightly battered in tempura and served with black garlic & miso, earthy beetroot purée and a rich onion gravy. Big flavours, proper textures and a brilliant bit of produce at the heart of the plate - and a proper addition to Sundays at BANK.

Loch Duart salmon, cooked simply and left to speak for itself. Leeks braised slow until sweet, fresh peas, a finish of d...
03/09/2026

Loch Duart salmon, cooked simply and left to speak for itself. Leeks braised slow until sweet, fresh peas, a finish of dill and cream stirred through at the last minute. No tricks needed - just proper seasonal cooking, rich, fresh and comforting where it counts.

Smoked Squash Risotto - a rich and creamy risotto layered with sweet, smoky squash, topped with golden oyster mushrooms ...
01/09/2026

Smoked Squash Risotto - a rich and creamy risotto layered with sweet, smoky squash, topped with golden oyster mushrooms and crispy bacon.

Finished with a generous spoonful of chilli butter for a warm, spicy kick and a glossy, buttery finish.

31/08/2026

Jerk Barbary Duck Breast, Charred Sweet Potato, Duck Nugget.

Our Barbary duck breast is marinated in jerk seasoning, then charred over the fire for a deep, smoky flavour. It’s served with a duck nugget made from confit duck leg, alongside a silky sweet potato purée, roasted in the coals and blended with butter.

Finished with fondant sweet potato discs, barbecued for extra char, and a spiced duck jus to bring everything together.

27/08/2026

Conscious Fish supply everything that lands on the pass at BANK and Lapin, and it's not by accident.

We chose them for one reason: quality that's genuinely fresh, not just fresh on paper. Last week we went down to meet Johnny, who runs the operation, to see the process first hand - watching our order filleted and packed, then driven straight to the restaurant to be on the menu that same day.

We'll also be releasing some more short videos soon on our other suppliers for Bank & Lapin

Last week we spent time with some of the suppliers behind both BANK and Lapin's produce, tracing ingredients back to the...
26/08/2026

Last week we spent time with some of the suppliers behind both BANK and Lapin's produce, tracing ingredients back to the people growing and rearing them.

Seeing the farms & markets first hand, and understanding how our meat, mushroom & fish reach the kitchen, changes how we cook with it.

A sneak peek at our Christmas set menu, less than 90 days out. We know that's early, but last December taught us how qui...
25/08/2026

A sneak peek at our Christmas set menu, less than 90 days out.

We know that's early, but last December taught us how quickly tables fill and how stretched this time of year gets for everyone organising something.

So we're getting ahead of it now, for the early birds already planning the office do or trying to pin down a date the whole family can make.

Menu's built around the fire as always, and we can't wait to have you in for it.

Address

107 Wells Road
Bristol
BS42BS

Opening Hours

Tuesday 6pm - 10pm
Wednesday 6pm - 10pm
Thursday 6pm - 10pm
Friday 12pm - 10pm
Saturday 9am - 10pm
Sunday 12pm - 7pm

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