The first restaurant of its kind in Dalston, White Rabbit couldn’t be more at home in the spiced-up ethnic soup of London’s culinary melting pot.
You could call their super-relaxed, eclectic and affably unselfconscious mix ’n’ match sharing-plate vibe a multicultural Brit-spin on Tapas or Meze… It feels and tastes European with a British twist and occasional Latin American and Asian touches.
As Chef Danny Cheetham puts it, ‘Think of it as a very affordable tasting menu of non-faffy, unpretentious tasty food that you share with your fellow diners, in a comfortable environment…’
The sharing plates (small, medium or large – depending on how hungry you are) are fresh, tasty and full of surprises (all nice ones!), with unusual, sustainable and, wherever possible, locally sourced ingredients. So you get a flavour of the countryside without the bullshit.
‘We get our ingredients from places that do things properly and work with us to make sure they’re as local and as sustainable as possible on our budget,’ Danny adds. ‘The things that aren’t locally sourced are used because you can’t get them better anywhere close. For example our honey comes from New Zealand because it’s the best I’ve ever tasted. Our chickweed, on the other hand, is fresh-picked from the canalside down the road!’
A typical dish? No such thing here. With influences as diverse as Dalston itself, Danny’s constantly changing the offerings – the current Summer menu sample from the Small, Medium and Large plate menu selections would include Hake, Wood Sorrel, Potato Dumplings & Paprika Alioli; Onglet, Trencher, Burnt Shallot, Watercress & Veal Jus; Pork Neck, Pickled Peach Almonds & Chicory; Spaetzle, Peas, Ricotta, Hazelnuts & Summer Truffle and larger plats including Spatchcock’d Poussin, Baby Carrots, Saffron & Honey Bread Sauce The imaginative dessert menu will have any sweet-toothed lover wanting more with the likes of Macerated Strawberries, Vanilla Gel, Clotted Cream, Chamomile Meringue & Marigold Petals; Steeped Milk Junket, Charred Sweet Corn Jelly, Raspberries & Blackberries; Chocolate Ganache, Hazelnut Crumbs, Salted Caramel Praline. Soon to be released there will be a new lunchtime menu, watch this space!
The Summer brunch menu at White Rabbit is just as delicious with mouth watering original dishes that will have you coming back for more: Duck Egg, Ramsay’s Black Pudding, Asparagus & Dill Pollen; Sour Dough, Chervil Hollandaise, Poached Eggs, Beets Cured Salmon; Baked Figs, Ricotta, Manuka Honeycomb & Sour Dough; Buttermilk Hotcakes, Popcorn Sugar, Salted Caramel & toasted Pecans.
White Rabbit was recently set up by a bunch of four mates who are, variously, the entrepreneurs and proprietors of hip venues such as Birthdays in Dalston, the Macbeth, Alibi and the Asylum Club in Fitzrovia, and bands – Roots Manuva and Dead Kids and the aforementioned chef, Danny, who was a fashion and music photographer in a previous incarnation – all of whom who found inspiration in the improvised barbecued snacks they used to cook up and share on Adam’s London Fields stoop, not to mention Little Chef burgers and 70s Indian takeaways! The interior of White Rabbit was designed by the fab four where up-cycled furniture, exposed steel beams and cosy bunkettes decorate but don’t intimidate diners.
For those just wanting to just drop by for a cocktail, White Rabbit serves up an array of classics and new kids on the cocktail block; Godfather (Dewar’s 12 year Scotch/Amaretto stirred over ice; Elderflower Tom Collins (Gin/Lemon Juice/Elderflower/Soda long serve; Mixed Berry Daiquiri (Rum/Mixed Berry/Lime Juice served short or the Hot and Stormy (Havana, Triple Sec, Ginger Beer, Tabasco).
THE WHITE RABBIT,
15-16 Bradbury Street,
London N16 8JN
Telephone: 020 7682 0163
For opening times please visit: