—  sAMPLE MENU  —

Our menu changes regularly. Below is a recent one, and you can often find details of the day's dishes and menu on twitter and instagram.

 

—  Smoked ham hock terrine  —
pickled quince and mustard
6.5

—  New season turnip  —
black autumn truffle
6

—  Heritage beetroot  —
smoked eel, horseradish
6.5

—  Sprouting broccoli  —
burrata, smoked anchovy
6.5

—  Hake  —
curried piccolo parsnips, black lentils, yoghurt
16

—  Breast of duck  —
borlotti beans, cavolo nero
17

—  Roasted heritage carrots  —
freekah, goats' curd, sesame
14

—  Chocolate mousse  —
caramelised banana, salt caramel, pistachio
6

—  Vanilla pannacotta  —
chestnut, orange
6

—  Truffler  —
quince jelly, celery salt crackers
7

 
 

Please let us know of any allergies, food intolerances or dietary requirements at the time of booking and we will do our best to accommodate them. 

 
 
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—  WINE  —

With the help of our friend and wine supplier, David Harvey - who began his career in the '90s as a sommelier in Bristol's prestigious Harvey's wine cellars - we have carefully selected a seasonal wine list full of great bottles that we would enjoy drinking.

Summer's list includes a beautiful cherried Bardolino, served chilled; a Granny Smith apple-y fresh Dry Riesling; as well as a bold, just-ripe, Mount Etna-grown wine from renowned natural wine-maker Frank Cornelissen with whom Elliott collaborated with on wine dinners during his time at L'ortolan.
We have around 25 to 30 bins on at any one time, and offer wines by the glass on rotation.

 
 

White

Garnacha Blanca 2016 by Clos Pinell, Terra Alta
Ripe white fruit. Creamy.
5.5 glass (175ml) / 22 bottle

Silvaner 2008 by Marof, Slovenia
Lemony, bright, sleek and starry.
29 bottle

Bordeaux Blanc 2015 by Ch.Grand Bireau, Bordeaux
Organic, unoaked, sensual sauvignon blanc.
8.25 glass (175ml) / 33 bottle

Muscadet 2012 by Bonnet Huteau, Loire
Biodynamic. Profound yet light, mineral white.
9.25 glass (175ml) / 37 bottle

Dry Riesling AR 2011 by Hervé Bar, Saar
'Organic u/c.' Clean. Fresh apples. Hay.
11 glass (175ml) / 44 bottle

Bordeaux 2012 by Chateau Valrose, Bordeaux
'Organic u/c.' Passion fruit. White peach. Dry.
48 bottle

Orto 2011 by M. Grailot, Veneto
Ungrafted vines from the kitchen garden island. Apricots, dry honey.
59 bottle

Chablis Mont de Milieu Premier Cru 2013 by T.Laffay, Burgundy
'Organic u/c.' A new star producer.
66 bottle

Clos St.Philibert Monopole 2008 by Méo-Camuzet, Burgundy
Sustainable. Citric. Apricot.
69 bottle

Meursault Clos de Tavaux Monopole 2013 by F.Gaunoux, Burgundy
Sustainable. Unoaked.
84 bottle

Red

Bardolino VV 2011 by Raval, Garda
Chilled. Sustainable. High finesse. Cherried.
6.5 glass (175ml) / 26 bottle

Montepulciano Sirio 2015 by San Lorenzo, Abruzzo
Sustainable. Young, fresh and juicy.
7.25 glass (175ml) / 29 bottle

Aglianicone Tempa 2014 by de Conciliis, Campania
'Organic-u/c.' Clean. Plummy.
8.25 glass (175ml) / 22 carafe (500ml) / 33 bottle

Mencia Seleccion 2009 by Llegado de Faro, Bierzo
Sustainable. Old vines. Darkly fruited. Polished; perfect.
41 bottle

Moulin-a-Vent 2009 by Janin, Beaujolais
Sustainable. Rounded, full and elegant. Blackberries.
11 glass (175ml) / 44 bottle

Rosso del Contadino 2014 by Frank Cornelissen, Mt.Etna
Organic. High altitude vines. Pithy.
55 bottle

Lirac Reine des Bois 2005 by Mordorée, So.Rhone
Sustainable. Damson. Cherry.
57 bottle

Rasteau 2000 by Jerome Bressy, So.Rhone. Biodynamic
Deep fruit. Soft tannins.
69 bottle

Monthelie Duresses Premier Cru 2000 by Coche-Bizouard, Burgundy
Fine, mid-mature Pinot.
77 bottle

Nuits St.Georges Les Lavieres 2009 by J.Chauvenet, Burgundy
Sustainable. Ancient vines.
89 bottle

Sparkling

Prosecco Spumante by Il Colle, Veneto
Family-farmed. Crisp and fresh.
7 glass (125ml) / 36 bottle

Cremant de Jura Rose by Pignier, Jura
Biodynamic, champagne method. Wild strawberry, white pepper.
48 bottle

Champagne Decelle Brut by Gyejacquot
Sustainable Pinot Noir. Rich, creamy. Peach.
55 bottle

Champagne d'Ambonnay Grand Cru 2005 by Famille H.Billiot
Sustainable. Classic blend. Nutty.
93 bottle

Pink

'Le Chic' Chinon 2013 by Spelty, Loire
Organic. Just ripe. Red cherry, rhubarb, tomato leaf.
9.25 glass (175ml) / 37 bottle

Bandol Rose 2015 by Ray-Jane, Provence
Organic. Family-farmed since 1288. Pale, elegant, fruity, rose.
55 bottle

Black

Nero d'Avola 'Sirene' 2007 by Do Zenner, Sicily
'Biodynamic u/c.' Prune. Red fruits. Spices.
59 bottle

Yellow

L’Attente vin Jaune 2007 by Domain Buronfosse, Jura
‘Organic u/c.’ Walnuts, citrus fruits and spice.
7.5 glass (50ml) / 88 bottle (62cl)

Green

Vino Verde 'Docil' 2015 by Niepoort, Minho
Sustainable. Citrus. Floral. Granite soil.
36 bottle

Orange

Legs 'Blanco' 2015 by Esencia Rural, La Mancha
Organic dry-farmed. Ancient vines. Ginger. Lemongrass.
8 glass (175ml) / 32 bottle

Trebbiano Zero 2014 by San Lorenzo, Abruzzo
Organic. Unsulphited. Fresh and cooked stone fruits.
44 bottle

Sweet

Monbazillac 'Chateau' 2011 by Tirecul La Graviere, Dordogne
Organic. Honeysuckle. Lychee. (50cl)
8.50 glass (75ml) / 51 bottle

Maury 2014 by Clot de L'Origine, Roussillon
Biodynamic. Dark berries. Spice. (50cl)
7 glass (75ml) / 42 bottle

Secundum Vintage Port 2000 by Niepoort, Minho
Rich, concentrated dark fruits. (37.5cl)
9.50 glass (75ml) / 48 bottle

Moscato d'Asti 2015 by Runchet, Langhe
Sparkling. Sustainable. Sweet. Blossomy.
6 glass (125ml) / 36 bottle

 
 

We rotate wines by the glass so that you are able to enjoy wines suited to the menu and season.

Still dry wines are served in 175ml glasses, but 125ml is available upon request. Off-sales are available. Please ask.

 
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—  KITCHEN TABLE  —

We have four stools at a high table directly overlooking the action of the kitchen where we offer an unwritten seven course tasting menu for £45 per person. A matching wine flight is also available for £30 per person.

To book a shared dining experience for one, two, three, or four people please complete the reservations form or email us on  hello@boxebristol.com mentioning that your request is for the kitchen table. Please let us know at the time of booking if you have any dietary requirements, allergies or food intolerances. We can happily accommodate vegans, vegetarians and pescatarians for our tasting menu with advance notice.

 
 
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—  OUR STORY  —

 
 

About seven, maybe eight, years ago we set up a joint savings account. The money, we joked, was to buy a stove when we had our own restaurant...

There's a phrase that states, "start small." And one that shouts, "dream big." And another that urges, "Throw caution to the wind," which is kind of like a polite way of saying, just get on and do it even if you haven't really got a clue what you're doing.

BOX-E is a culmination of all that, built around a shit-hot stove - a snazzy solid top we've named Sandra - on which we spent our life savings.

There are easier ways to make a living than being a chef, but there's no point telling that to a chef. If you can come out smiling after 13 or so hours in front of a stove, day in, day out, then you obviously love your craft.

Elliott's one of them. He's spent the majority of his life in a kitchen, which is an odd thought as most people spend the majority of their lives in bed. He's worked his way up through the ranks, becoming head chef of the Michelin-starred L'ortolan, before spending four years at the Empress in East London, earning himself two AA rosettes, a Michelin Bib Gourmand and a 32nd spot in the top 50 gastro pubs in the country 2016.

Neither of us could grow a decent enough beard to become Hackney natives though. And the West Country was calling us home. So here we are. In a pair of shipping containers.

I hope to meet you out the front as I fulfil my childhood dream of becoming a rally car co-pilot, I mean, waitress. If not, I'll be somewhere behind the scenes. Or running behind some small children careering along on balance bikes.

Join us for the ride,

Tess and Elliott

 
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—  MAKE A RESERVATION  —

We have just 14 seats in our restaurant, as well as a four-seat kitchen table - so we recommend making a reservation to avoid disappointment.

Fill in the reservation inquiry form or email us on hello@boxebristol.com and we will do our best to meet your request.
Where possible, please let us know of any dietary requirements, allergies or food intolerances at the time of booking.

 
 
 
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CHRISTMAS OPENING:
Open as normal up until and including Saturday 22nd December; reopening for dinner on the 27th onwards. We are also open on New Year’s Eve.

 
 
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