Celebrating the Seasonal Changes at the Hotel du Vin
With new produce and fresh flavours to work with and enjoy, the changing of the seasons can be a trying yet rewarding time for chefs and restauranteurs. Right now, the leaves are falling, the nights are drawing in, and restaurants are ringing the changes with seasonal produce that brings out the best of the autumn and winter months.
Bristol’s Hotel du Vin is no exception, and their beautiful bistro has recently launched a new 3-course lunchtime menu available Monday to Saturday. The new menu features a deli table of smoked and cured fish selected by the Severn and Wye Smokery, roasted vegetables and artisan charcuterie. Freshly prepared salads, decadent puddings and fine wines from across the world complete the hearty new offerings.
The express lunch menu works in quite a unique way. Instead of simply choosing one starter, diners opt for smoked salmon or charcuterie, then select a further two or three items from the deli table. Highlights include feta cheese with fennel and pomegranate seeds, and roasted red and golden beetroot with sour cream and chives.
Warming aubergine and chickpea ratatouille features among the mains, but I was unable to look past the onglet steak. Requested rare, it arrived cooked to perfection alongside crispy chips and a steaming pot of peppercorn sauce. The confit de canard falls off the bone, and works beautifully with the nourishing braised puy lentils.
The Hotel du Vin continues to offer the perfect balance of fine food, classic décor and relaxed atmosphere. There are plenty of restaurants in Bristol to go for a treat, but to my mind there’s something about the Hotel du Vin that makes it special.
Starter plates run from £6.50 and mains from £12.50. For more information or to book a table, check out the express lunch details on the Hotel du Vin Bristol’s website.
For more of Chris Callaghan’s Bristol-based reviews and write-ups, take a look at his writer’s page on the Best of Bristol website.