Our experience at Bistro du Vin started out as you’d hope any June night to. It was hot, bright, and sticky outside as we wandered down through all the roadwork-induced chaos at York Station.
Although we were forced to meander through temporary pedestrian paths and traffic diversions, we still made it to the French-inspired hotel and bistro in just five-minutes.
On entering the grade II listed Georgian hotel building, the sense of refreshment from the outside heat was immediate. The bottle of Moretti I was handed by their welcoming front-of-house staff only served to enhance that sense!
On to the main event, and after being led into their delightful bistro room, which is illuminated by natural light that pours in form a circular skylight, allowing one to access all of that glorious summer sun (minus the humidity), we were given full reign of their delicious new seasonal menu.
My eyes quickly focused in on the Spiced Rump of Lamb. Beforehand I started with the Severn and Wye Smoked Salmon, which we paired with a bottle of their Crowded House Sauvignon Blanc.
The freshness of the salmon was evident in every bite and was helped to melt away upon first taste by the fresh and pear-based fruitiness of the sauvignon.
The lamb was cooked to perfection. It was tender and succulent all without tasting gamey, a skill on its own. Like all great modern cuisine, they combined that typical French mastery over the lamb with wider international culinary influences, here in the shape of couscous and pomegranate.
Then Crème Brulé was the only way to cap off the meal. The classic dessert needs no introduction, and yet still surpassed all expectations.
At Bistro du Vin in York we have access to a quiet corner of exceptional (and classy) dining. Make sure it’s on your list this Summer, even if for the spiced lamb alone!
Head to www.hotelduvin.com/locations/york/ to get booked in now!
Add a comment