Hotel du Vin & Bistro - Brighton - Menu completo

Selection of artisan cheese, served with biscuits and chutney

Slices of French style dry cured sausage with cornichons

Pickled vegetables and jalapeño mayonnaise

Brioche toast and raisin chutney

Sourdough croutons, fried garlic oil and pumpkin seeds, served with sourdough bread

Cucumber salad, yoghurt and dill

Bayonne ham tart with garlic and a crisp salad

Mint pesto

Best served pink for full flavour; £7 Supplement

Poached strawberries and lemon shortbread

Baked vanilla custard, glazed under sugar

Strawberry ice cream

Vanilla ice cream

Wilted chard and herb velouté

A colourful variety and texture of three olives, Nocellara from Sicily, Cerignola from Puglia and Gaeta from Lazio

(1288 cal)

(1031 cal)

Steak haché, or chopped steak, is the posh hamburger of France. Served with petit salad and peppercorn sauce

Baby kale, edamame beans, quinoa and alfalfa sprouts. Choice of topping included

Vibrant beetroot houmous served with a selection of crudités and grilled flatbread

Escalope of Normandy chicken served with petit salad

Grilled French style sausage, Isle of Wight heritage tomatoes, red onions and butter beans

Pancetta, peas, broad beans, frisée lettuce, sourdough croutons

Steamed cod, chickpea and tomato stew, herb oil

Traditional French tarte, mixed cherry tomatoes and vegan style ricotta, served with house salad

Caramelised king oyster mushrooms, crispy chickpeas and lemon dressed roquette salad

200g burger patty with relish, bacon and grilled cheese on a brioche bun, served with pommes frites (1172 cal) or Plant based burger patty with mushroom ketchup and grilled vegan feta cheese, on a plant based brioche bun, served with pommes frites (1143 c

A selection of hot and cold smoked salmon, crevettes, rillettes, charcuterie, chicken liver parfait, grilled vegetables, pickles and freshly baked artisan breads. (744 cal)

A selection of fresh salads, grilled vegetables, carrot and chickpea houmous, olives, pickles and freshly baked artisan breads. (900 cal)

In partnership with 'The Burnt Chef Project ', challenging mental health stigma within the hospitality sector. By donating an order of burnt chips, you will be supporting a worthwhile cause

Freshly baked, served with Paysan butter

50 day aged grain fed beef; £17 Supplement

Garlic and pastis butter, aioli dip; £4 Supplement