Vikas Sharma

So, it’s been a minute since I’ve last posted.

We did the whirlwind tour of restaurants in Vancouver in 2021. I wrote more wine reviews in 2022. And then the scope of my job changed a bit in 2023, and this year I spent time starting to write a new Deadbeat Superheroes EP with Jaco and Julie.

When my wife, Sara, and I decided on our summer trip, we chose London, UK and Lisbon and Porto in Portugal.

Our first dinner in London was at a really cute spot in Chelsea called Rabbit.

At first we were put in a little booth that was a tad uncomfortable (I’ve got a recent injury, so I’m wearing an arm brace), but that was soon remedied when one of the servers asked us if we’d like a booth. That was definitely more like it.

It appears as if the chef changes up the menu depending on what’s freshly available at the market – as I saw stuffed zucchini flowers on the menu online (which is one my all-time favourite dishes) – but it wasn’t available on the menu when we arrived.

On with the show:

HOMEMADE RABBIT WILD YEAST BREAD, FIGS LEAF BUTTER (to be clear, there wasn’t any rabbit in the bread ; )

BROAD BEANS HUMMUS, SPRING VEGETABLES, CRISPBREAD

LINE CAUGHT SEA BASS FILLET, PEPPERONATA, HERB OIL

We also had a Roasted Zucchini dish that wasn’t on the online menu, but, which you can see in the photo below.

I believe we had a carafe of the NEBBIOLO, LANGHE OCHETTI, RENATO RATTI, PIEDMONT, 2020

The food was very good. A lot of care went into the preparation and serving of the dishes. The team at Rabbit were very knowledgeable and took the time to explain all of the ingredients (some of which were foreign to us).

Everything had a fresh taste to it. I might be mistaken, but even the hummus may have been made without tahini, which gives it a whole other profile (less processed).

I’m pretty new to eating fish (haven’t had any in almost 40 years), so I’m just getting accustomed to re-introducing it into my diet. I find it very filling having not eaten it for so long. However the fresh taste and preparation was quite nice.

The Roasted Zucchini, or Courgette (as they call it in the UK) was exceptionally tasty.

Our main server had a quick humour, which took me a few extra seconds to catch at one point.

I believe when he brought the Zucchini and listed all of the ingredients, I said “Gorgeous!” – to which he replied “Thank you! And how about the Courgette?”

Return: If I lived in London, I’d be at Rabbit every season to check out the new menu. I’m funny that way when it comes to food. I love chefs who change menus every season as much as I love chefs who keep it the same for decades. I guess I love change just as much as I love tradition.

Rating: 7.5/10