The four friends behind White Rabbit aim to deliver high-end restaurant standards with an informal Dalston vibe. Tired old menu staples have been dumped in favour of dishes which focus on traditional processes and seasonal produce, so although the menu is in a constant state of flux, expect things to be smoked, pickled, cured and brined, with modern European dishes joined by some Latin American and Asian plates. One thing that will remain a constant is the formidable ceiling support in the centre of the workshop-chic dining area – that’s going nowhere in a hurry.
From the restaurant: “White Rabbit opened in 2012 after four friends had the idea to build a restaurant in Dalston. They felt the time was right to create a place that served great contemporary food and had an atmosphere that suited everyone. White Rabbit aspires to the standards of high-end eatery but without the traditional formality. We are in Dalston after all.
The heart of White Rabbit is a kitchen that focuses the creativity of chefs, using modern as well as time-tested equipment and techniques. The rules are that we do not have any classic dishes on the menu in their true form. We set ourselves the challenge of creating fresh takes on dishes that use a process for every element served. We smoke, cure, pickle, brine and churn our way through the seasons using the best available produce and work closely with our suppliers to keep things moving forward.”
