Monday, 12 June 2017

Event: Hotel Du Vin Spring Menu Launch

With a name like Hotel Du Vin, it's no surprise that a new menu tasting at the Birmingham branch of the hotel involved copious amounts of the red and white stuff.

A firm favourite in the city for pre work breakfasts, after work drinks and everything in between, Hotel Du Vin has just released it's Spring Menu; and invited a bunch of bloggers along to try it out.

Starting off the evening with a little blind champagne tasting, we were invited to taste test a Champagne, English sparkling, prosecco and a French Cremant. Simon Carlo from Meat and One Veg was undoubtedly the winner in this game, but the taking part was pretty fun too.

We were invited into the main restaurant to sit at a King Arthur style round table, where there was food and wine flowing throughout the evening.

Presented with both the A La Carte and Fixed Price Spring Menu, we were spoilt for choice. Although a difficult decision, I chose from the main menu, but made sure to take photographs of some of the other options available to give you a taste of what's available.

The Spring Menu is a steal at £17.95 for two courses or £20.95 for three. With starters including octopus, watercress and spinach soup and air dried ham, the main selection includes mackerel, gnocchi a burger and a salad option.  

I opted for the Salmon and Wye Smoked Salmon Classic, which was recommended to me by the waiting team. What arrived was a plate covered in delicious slithers of smoked salmon, topped off with soft yolked quail eggs and scattered with greenery including shallots, capers and cornichons. A delicious, protein packed and healthy summer starter, this was all the more delicious when eaten with the mounds of fresh bread we were provided with. The smaller bread basket is my own special portion of gluten free bread, whilst the larger basket contained choices such as tomato and walnut breads.

This was also accompanied with a choice of white wines; I opted for the Pinot Blanc.

Some of the other delicious looking starters included the Scallop Ceviche and Soft Boiled Goosnargh Duck Egg with Asparagus Soldiers.

Onto the main course, I opted for the Rack of Yorkshire Dales Lamb, pea, bean and goats curd salad. At £26.95, this is one of the most expensive main course options from the menu. However, the dish that I ate was absolutely delicious. Pink, moist, tender lamb cutlets nestled on a light curd and vegetables, this was again, a filling but light option, which is exactly what you'd want from a summer menu.

A few other notable menu options included the Black and Blue burger, featuring a distinctive black bun, and the Aubergine Caponata and Grilled Halloumi.

Our mains were served with a selection of sides including Parmentier Potatoes, Chantenay Carrots and Sauteed Spinach, along with a red wine selection.

Finally, it was time for my favourite wine choice of the day, the dessert wine. Both of these wines were delicious, the Royal Tokaji was light and honey tainted whilst the Alcyone was rich and syrupy.

I couldn't decide on a dessert, but went for a light option of Peach Melba from the Fixed Price Summer Menu.

Others, however, went for the Crepes Suzette, which was an inspired choice as it meant we were able to watch the show as the trolley was wheeled out and the flames started leaping. 

The Chocolate Bombe was also a theatrical affair, with a caramel sauce that was dripped onto the chocolate sphere to melt it away and reveal the insides.

By now, having eaten our way through the menu and tried some of the best wines Hotel Du Vin has to offer, our meal had come to an end.

Hotel Du Vin offers up a warm and relaxed dining experience in comfortable and refined surroundings. Although civilised, this is a place that isn't pretentious, but is still special. All of the food we enjoyed was good quality, delicately cooked, and with attention to detail. The presentation of every dish was carefully considered, and the service was faultless. For a special meal that's not going to leave you hungry for more, I'd be back in a heartbeat.

*With thanks to Delicious PR for the invitation

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