Review on Hotel Du Vin & Bistro

This beautifully ornate Victorian building in the old city centre which is now part of the revitalised Jewellery Quarter was formerly the Birmingham Eye Hospital and has been sympathetically converted to provide 66 bedrooms and suites around the central courtyard, retaining many original features including the magnificent sweeping staircase and granite pillars.

A relaxing haven in the city, the hotel du Vin offers their trademark Bistro, a spa and gym, and has a popular Cellar Bar, all complemented by their unique relaxed style of hospitality.

Hotel Du Vin & Bistro is also featured in: Good Food Guide, AA Guide

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Cuisine

Modern European

Chef

Greg Pryce

Restaurant Opening Times

Breakfast: 7.00 - 10.00am (8.00 - 11.00am Sat-Sun & BH)
Lunch: 12.00 - 2.30pm (12.00 - 4.00pm Sun Brunch)
Dinner: 5.30 - 10.00pm (5.30 - 10.30pm Fri & Sat) (6.00 - 9.30pm Sun)

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for Hotel Du Vin & Bistro

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Facilities at Hotel Du Vin & Bistro

  • Alfresco dining
  • Disabled access
  • Private dining room
  • Private parties
  • Vegetarian menu
  • 100 covers
  • Family Friendly

Accomodation

Accomodation is available, (67 rooms)

Parking

Private parking is possible at a location nearby

Address

Hotel Du Vin & Bistro
25 Church Street
Birmingham
West Midlands
B3 2NR

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Hotel Du Vin & Bistro Sample Menu

SAMPLE A LA CARTE

ITALIAN OLIVES 4.00
A colourful variety and texture of three superb olives, Nocellara
from Sicily, Cerignola from Puglia and Gaeta from Lazio
SAUCISSON SEC 4.50
Slices of French style dry cured sausage with cornichons

ENTRÉES
ROASTED SCALLOPS, RISOTTO NERO 13.50
Scallops seared in the pan served on
a black squid ink risotto
DEVILLED CHICKEN LIVERS ON TOAST 8.50
Pan-fried chicken livers finished with
a piquant sauce, served on toasted sourdough
SOUPE A L'OIGNON 5.50
Classic French onion soup
STEAK TARTARE 8.50 14.95
Finely chopped beef, capers, gherkins and shallots,
main course served with pommes frites
TARTIFLETTE 8.95
Potatoes, bacon and onions all baked in
a cream sauce with melted Reblochon cheese
ESCARGOTS À LA Six Twelve
BOURGUIGNONNE 7.50 11.95
Snails in garlic and herb butter
TIGER PRAWNS 11.95
In garlic and pastis butter with aioli dip
SAUTÉED MUSHROOMS 7.95
ON BRIOCHE TOAST
With Madeira cream
SOUPE DE POISSON 7.95
a classic fish soup served with rouille,
Gruyère and croutons

GRILLADES
All of our steaks are dry aged
on the bone for a minimum of 28 days
served with pommes frites
ONGLET STEAK 225G 18.00
RIBEYE STEAK 225G 28.50
FILLET STEAK 225G 32.50
STEAK SAUCES 1.50
Jus rôti | Béarnaise
Garlic butter
Peppercorn
HDV BURGER AND POMMES FRITES 15.95
200g burger patty with relish, bacon
and grilled cheese on a brioche bun

SHARING PLATTERS
CHATEAUBRIAND 550G 65.00
Best shared between two, served with
a portion of pommes frites and a choice
of side dish with two sauces
WHOLE GUINEA FOWL 39.95
Roasted on the bone, served with stuffing,
bread sauce, roasties, honey glazed carrots
and parsnips

PLATS PRINCIPAUX

VIANDES
DUCK SHEPHERD'S PIE 14.50
Braised duck legs in their own rich gravy
topped with a velvety pommes purée
CLASSIC CASSOULET 16.00
A hearty casserole of white beans, confit duck,
smoked Toulouse sausage and pancetta
BRAISED OXTAIL, PARSNIP PURÉE 16.95
Chunky Limousin oxtail braised in veal jus,
served with a creamy parsnip purée
STEAK HACHÉ, SAUCE AU POIVRE 14.50
Pommes frites and house salad
POISSON

CHAR GRILLED TUNA PIPERADE 17.50
Tuna steak grilled over charcoal, served with
Gascony sauce made of tomatoes and peppers
SOLE MEUNIÈRE 24.95
Lemon sole lightly pan-fried,
caper and parsley beurre noisette
NORMANDY FISH STEW 14.95
Hake, gurnard, prawns and cockles
all cooked in a rich broth
MOULES MARINIÈRES 6.95 14.95
Mussels steamed with white wine, cream, shallots
and garlic. Main course served with pommes frites

VEGETARIAN
AUBERGINE AND HALLOUMI 12.50
PARMIGIANA BAKE (V)
Thick sliced grilled aubergine and halloumi
with a chunky tomato sauce
GNOCCHI À LA PARISIENNE (V) 14.50
Potato gnocchi baked with wild mushrooms and
served under a mornay and black truffle sauce

SALADS
SALADE FRISÉE AUX LARDONS 9.95
Pancetta, croutons, poached egg with frisée
and dandelion leaves
ROQUEFORT, PEAR AND 9.95
WALNUT SALAD
Endive salad, crisp pear, roasted walnuts
and tangy sharp Roquefort cheese
SUPERFOOD SALAD 9.95
Baby kale, edamame beans, quinoa
and alfalfa sprouts
ADD
Chicken 3.00
Smoked Mackerel 3.00
Halloumi 2.50

SIDES S ALL 3.95
POMMES FRITES | POMMES PURÉE | HARICOT VERTS |
SAUTÉED POMMES LYONNAISE | SAUTÉED SPINACH |
CAULIFLOWER CHEESE | SALADE VERTE

DESSERTS
BAKED RICE PUDDING, 6.95
STEWED WINTER FRUIT
Creamy rice pudding served with apples,
pears and sultanas slowly cooked with spices
to a rich compote
GÂTEAU BASQUE, VANILLA ICE CREAM 6.95
A warm almond tart with layers of cherry jam
CRÈME BRÛLÉE 6.95
Baked vanilla custard, glazed under sugar
MOUSSE AU CHOCOLAT 6.50
Classic chocolate mousse with crème Chantilly
CAFÉ GOURMAND 5.95
Chocolate macaron, honey madeleine and canelé
TARTE AU CITRON 6.50
Raspberry sorbet
GLACES ET SORBETS 5.95
THE CHEESE TROLLEY 11.75
A selection of French and British cheese
served with biscuits and chutneys

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Hotel Du Vin & Bistro Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of Hotel Du Vin & Bistro

Virtual Tour of Hotel Du Vin & Bistro