The restaurant is supplied with award-winning wines from a family owned vineyard in West Sussex, and the menu features produce from entirely local suppliers.
Rabbit’s is cleverly divided into mouthfuls, slow cooking and fast cooking. Dishes include: Veal Twig with Pineapple Weed, Violet Pickled Quail's Egg with Celery Salt, Beef Cheek Bonbons with Mustard, and Mushroom Marmite with Confit Egg Yolk.
Other seasonal plates featuring wild ingredients include: Thistle Split Milk Ricotta with Ground Elder Cobnut Pesto and Wild Wood Pigeon Saltimboca. Round off your meal with nature-inspired puddings such as Medler Frangipan Tart with Rose Geranium Sorbet and Crunch Honeycomb with Chocolate, Mascarpone and Tarragon Sugar.
172 KINGS ROAD CHELSEA, SW3 4UP