BANK Bristol

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

A reminder of what's on the menu for Thursday 29th.Pecking Order is back at BANK, and we're cooking up all the things we...
23/10/2026

A reminder of what's on the menu for Thursday 29th.

Pecking Order is back at BANK, and we're cooking up all the things we love.

Expect popcorn oysters with black pepper beurre blanc, chipotle hot honey wings, and Nashville chicken buns with yuzu ranch. Then half a chicken, fried or grilled, with all the good stuff alongside it.

Smoked mash, house-seasoned fries, something small to start and plenty to get stuck into after.

Come hungry, bring some friends, and settle in for the evening.

Bookings now open via the link in our bio.

21/10/2026

Pecking Order returns 29th October. Tempura crown prince squash, mushrooms on toast, and popcorn oysters deep fried because frankly the fried chicken night needed more fried things in it. All the regulars are back too - wings, padron peppers, miso gougeres with custard.

No tickets, just book your table and order everything.

Bigger the group, more you get to try, and we only run this once every two months, so make it count.

The 500 Burger Giveaway ends this Saturday 24th. We're down to the last handful, so get in this week while there's still...
20/10/2026

The 500 Burger Giveaway ends this Saturday 24th. We're down to the last handful, so get in this week while there's still time. Any booking made for this week secures your burger!

Ts&Cs apply - book via the link in our bio!

Winter menu, built for the season ahead. Ribeye cooked slowly to order, pomme Anna layered and crisped, beef cheek bourg...
19/10/2026

Winter menu, built for the season ahead. Ribeye cooked slowly to order, pomme Anna layered and crisped, beef cheek bourguignon braised until it falls apart. Perfect for Christmas tables. Lands 3rd November - book now.

Prawn cocktail, reworked - Marie Rose whisked through a proper hollandaise. A British classic, done The Bank way.
15/10/2026

Prawn cocktail, reworked - Marie Rose whisked through a proper hollandaise. A British classic, done The Bank way.

14/10/2026

Prawn cocktail gets the Bank treatment. New to our Menu Prawn Cocktail.

Instead of the classic cold, creamy Mary Rose mayonnaise, we're using the same warm, buttery Mary Rose Hollandaise from our Saturday salmon and eggs - richer, more interesting, and built to sit alongside barbecued prawns straight off the coals. A meal deal classic, given the technique it deserves.

13/10/2026

This is Anthony from Westcoast Mushrooms, and this is where our lion’s mane starts life.

A single piece of mushroom can grow ten thousand more once the mycelium takes hold, colonising the substrate before it’s ready for the fruiting tents. Two to three months from start to finish, cooler temperatures and fresh oxygen triggering the whole process, before it’s twisted off by hand and sent straight to our pass. Provenance you can taste.

Lions Mane is available on our Sunday Lunch at Bank.

PECKING ORDER IS BACK! Thursday 29th October. One night, plenty of good food.We’re bringing Pecking Order to BANK, with ...
12/10/2026

PECKING ORDER IS BACK!

Thursday 29th October. One night, plenty of good food.

We’re bringing Pecking Order to BANK, with a menu full of things we love.

Expect popcorn oysters with black pepper beurre blanc, chipotle hot honey wings, Nashville chicken buns with yuzu ranch and half chicken, fried or grilled, with all the good stuff on the side.

Smoked mash, house-seasoned fries, a little something to start with and plenty to get stuck into.

Come hungry, bring some friends and settle in for the evening.

Bookings now open - https://sevn.ly/xaYEuCDC

Grilled Oyster Mushrooms on milk bread toast, finished with Truffled Old Wi******er. Mushrooms go straight over the coal...
09/10/2026

Grilled Oyster Mushrooms on milk bread toast, finished with Truffled Old Wi******er.

Mushrooms go straight over the coals until they take on that deep, smoky char, then get layered onto toasted milk bread that soaks up every bit of the juices, before the truffled cheese is grated over so it melts into everything underneath. It's on our Winter menu starting from the 3rd of November. Colder nights and the fire going are when Bank makes the most sense.

If you're a party of nine or more and after a proper Bank Supper, we've a 3 course set menu built for the table.

Get in touch to book your Christmas party, or book as normal for everything else.

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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