Expect delicious Breakfast options, served six days a week, including dishes such as waffles fresh of the press with smoked streaky bacon & maple syrup or the tasty vegetarian option of fried halloumi, smashed avocado and roasted vine tomatoes on chargrilled turmeric & chilli bread (pictured).
Children are made especially welcome with a brilliant breakfast menu from which they can choose up to 10 items to 'build their own breakfast'. Our King Street Kids Menu is available for Lunch and Dinner with homemade options and a choice of ice cream for dessert. We also have a beautifully illustrated Kids Activity Sheet with puzzles, games and colouring to keep them entertained between courses.
At lunchtime, you can choose from our daily changing salad bar, small plates or our Lunch Menu priced at £9.95 for one course, £13.95 for two courses or £17.95 for three.
In the evening, our Dinner Menu offers a more extensive three-course Prix Fixe, including dishes such as Homewood Cheese ewes curd, pickled beetroot, almond crumble & orange to start and 28-day dry-aged Sirloin of Hereford beef, beurre 1766, fries & baby gem to follow.
We take Sunday Lunch very seriously, with a choice of three roast meats accompanied by duck fat, rosemary & garlic roast potatoes, Yorkshire puddings, seasonal veg and delectable gravy. A gluttonous dessert menu will finish it all off nicely and we will always have a vegan roast available.
Head Chef Coco Barone
Having worked in restaurants across Europe, Coco first stumbled upon and fell in love with Bristol five years ago. After time working at the Glassboat and Rosemarino she now joins Bristol Old Vic as the Head Chef of 1766 Bar & Kitchen where she has developed a menu fit for the new era.
Coco’s Italian roots mean that she’s all about using quality, seasonal ingredients and preparing them simply to bring out their flavour.
In Italy, mealtimes are about bringing people together around the table to share the food and their day. I focus on the main ingredient in a dish, put it in the limelight and showcase its true flavours with an occasional playful twist.
I’m really excited to be working at Bristol Old Vic and opening a brand new restaurant there. It’s very rare to get the opportunity to work in such an historic and creative environment with such a passionate team. We can’t wait to get cooking!