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Tare

Bristol - Modern European - Restaurant - £££

Overall Rating: Good (Closed)

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

*Tare is due to close permanently in June 2024, so that the owners can concentrate their efforts on the nearby Tare Bistro (watch for a review coming soon).* Naming a restaurant after the ‘tare’ (or unladen weight) of a shipping container might seem bizarre, until you realise that this eatery actually resides within two of those industrial-sized metal boxes on Bristol’s Wapping Wharf Cargo development. It's a tight and tidy spot seating just 20, with more space outside on the terrace (weather permitting). Matt Hampshire learned his craft with Michael Caines and made a name for himself at the nearby Riverstation restaurant, before striking out on his own with this solo venture. Working within the confines of a galley kitchen, he delivers an up-to-the-minute seven-course tasting menu full of contemporary accents and themes. As is often the way these days, plant-based dishes share equal billing with meat and fish – a pairing of heritage carrot with miso and quinoa...

*Tare is due to close permanently in June 2024, so that the owners can concentrate their efforts on the nearby Tare Bistro (watch for a review coming soon).*

Naming a restaurant after the ‘tare’ (or unladen weight) of a shipping container might seem bizarre, until you realise that this eatery actually resides within two of those industrial-sized metal boxes on Bristol’s Wapping Wharf Cargo development. It's a tight and tidy spot seating just 20, with more space outside on the terrace (weather permitting). Matt Hampshire learned his craft with Michael Caines and made a name for himself at the nearby Riverstation restaurant, before striking out on his own with this solo venture. Working within the confines of a galley kitchen, he delivers an up-to-the-minute seven-course tasting menu full of contemporary accents and themes. As is often the way these days, plant-based dishes share equal billing with meat and fish – a pairing of heritage carrot with miso and quinoa or shiitake mushrooms (grown in Somerset) with goat’s curd and hazelnut, for example alongside Brixham crab with pickled kohlrabi and apple, and a plate of Beech Ridge Farm duck richly embellished with red cabbage and salsify. A full vegetarian menu is offered for those who want to go down that route without distractions, while the now-familiar brace of desserts might include Jerusalem artichoke ice cream jazzed up with almond and sherry. As for libations, locally brewed ales vie with a small but interesting list of wines from £27.

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VENUE DETAILS

Unit 14, Museum Street, Wapping Wharf

Bristol
BS1 6ZAGB

0117 929 4328

OTHER INFORMATION

Wheelchair access, Parking

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