Lapin

The cooking

Owners Dan O'Regan and chef Jack Briggs-Horan set Lapin up as a place for classic, sit-down eating out, with a menu that gives traditional French dishes a lighter, playful twist. Produce comes from southwest suppliers and the group's own smallholding. In 2026 Owen Seamark, formerly head chef of Hearth at Heckfield Place, took over the kitchen, bringing a produce-led, classical approach.

Wine and atmosphere

The wine list leans on France plus French-style wines from elsewhere, and everything is available by the glass, which suits a long lunch where you want to try a few. The room aims for the feel of a lively neighbourhood bistro rather than hushed fine dining. In its first year it was listed in The Good Food Guide and named in SquareMeal's UK Top 100 restaurants for 2026. It is a place to settle in for a few courses rather than a quick bite.

Making a day of it

Wapping Wharf sits between the harbour and the M Shed museum, so Lapin works well after an afternoon on the waterfront. Arnolfini's galleries are a short stroll across the water, and Millennium Square is a few minutes further on. Book ahead online, especially for weekend evenings.

Highlights

• Modern French bistro from the team behind BANK
• À la carte menu built on southwest produce
• Every wine on the list served by the glass
• Listed in SquareMeal's UK Top 100 for 2026

Good to know

• Book online via the restaurant's website
• Closed Mondays; Tuesday is evenings only
• Lunch and dinner Wednesday to Saturday, with Sunday service through to early evening

Frequently asked questions