Bistro Du Vin Cheltenham

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Chateaubriand perfectly paired with a bottle of Argentinian Malbec, served with classic trimmings for two or more to share

Dating back to King Henry VIII, meats were traditionally roasted in front of a fire on a Sunday. Since the 18th century, the royal bodyguards have been known as 'Beefeaters' because of their love of roast beef. In the 18th century the French started calling Englishmen 'rosbifs'. Our Sunday 'rosbif' starts with a choice of appetisers from our French Market Table, followed by a traditional Roast du Vin or choice of Plat Principal, and finally a delicious dessert.

Join us and all of fashionable society to sip tea and nibble on sandwiches in the middle of the afternoon.

Cuvée Louis de Vézian Champagne, Hennessy Cognac, brown sugar

Cuvée Louis de Vézian Champagne, Briottet Crème De Pêche, peach

Cuvée Louis de Vézian Champagne, orange

Cuvée Louis de Vézian Champagne, Absolut Vodka, Briottet Crème de Framboise, pomegranate

Cuvée Louis de Vézian Champagne, Briottet Crème de Cassis, blackberry

Absolut Vodka, tomato, spices

Absolut Citron, Cointreau, cranberry, lime

Hendricks, gin, St Germain Elderflower Liqueur, Elderflower Cordial, cucumber, mint

El Jimador Reposado Tequila, Cointreau, lime, agave, salt

Woodford Reserve Bourbon, demerara, bitters

Bacardi Coconut Rum, pineapple, cream, coconut, lime

Bacardi Carta Blanca Rum, Briottet Crème de Framboise, berries, lime, sugar, raspberry

Absolut Vodka, Noilly Prat

Absolut Vodka, Tia Maria Liqueur, espresso, sugar

Slingsby Marmalade Gin, Showdown Cabernet Sauvignon, lemon, syrup, port

Woodford Reserve Bourbon, Reserve Blend Port 'Six Grapes by Grahams', sugar, orange

Grahams Blend No.5 White Port, El Jimador Reposado Tequila, Crème de Pêche, agave, lime

Puerto de Indias Strawberry Gin, Briottet Crème de Framboise, Chateau Gairaud Bordeaux Rosé, apple, strawberry, raspberry

Grahams Blend No.5 White Port, Fever-Tree Mediterranean Tonic, lemon, mint

Montana Everleaf, cranberry, lime, sugar

Forest Everleaf, lime, honey

Marine Everleaf, Fever-Tree tonic, cucumber, lime

Marine Everleaf, lime, sugar, mint

Forest Everleaf, Fever-Tree Ginger ale, orange

Coriander yoghurt (125ml)

Toasted sourdough

Blue cheese, endive, sourdough croutons and sweet mustard dressing (150ml)

Grilled pain de campagne Main course served with fries and petite salade (450g/250g)

Plum and figgy chutney, brioche toast (125ml)

Treacle soda bread and fromage blanc (175ml)

Iceberg, pink grapefruit and avocado (150ml)

Pernod and herb crust (150ml)

Au poivre (175ml)

Pomme purée, pancetta, mushrooms and juniper baby onions (250ml)

200g burger patty, Camembert, pancetta jam, brioche bun, pommes frites (250ml)

Gnocchi, wild mushrooms, mornay and black truffle sauce (250ml)

Lentils, winter root vegetables and cavolo nero (250ml)

Piperade, pesto and fennel (250ml)

Chicken (250ml) or halloumi (V) (250ml)

Dandelion and pancetta salad (125ml)

Garlic mayonnaise (125ml)

Garlic and rosemary (125ml)

Lemon and garlic (125ml)

Shallots (125ml)

Garlic and basil (125ml)

Baked savoury choux buns, Gruyere cheese sauce [V]

Diced beef, Amagansaki cornichon relish, quail egg and potato mille feuille

Lentils, winter root vegetables and caviar nero

[V] [contains nuts]

Cherry compote and crème fraîche [V] [GIA]

Red wine and toffee sauce, vanilla ice cream [2%abv]

Vanilla ice cream and chocolate sauce [V] [contains nuts]

Poached pears, gingerbread, custard and vanilla cream [V]

[V] [GIA] [2% abv]

French artisan cheese, biscuits and chutney [60% abv]

Loire Valley (Alcohol-Free)

Foss Marai, Italy

Charles Heidsieck, France

Langlois, France

France

France

NV Tasmania, Australia

Grand Cru, Verzenay

Anciens Temps, Vin de France

Jérémie Huchet, France

Trimbach, Alsace, France

Livio Felluga, Friuli-Venezia Giulia, Italy

Belondrade y Lurton, Rueda, Spain

Cloudy Bay, Marlborough, New Zealand

Kendall Jackson, Paterson Ranch, California, USA

Anciens Temps, Vin de France

Château La Coste, South Australia

Château Gassier Rosé, France (Organic)

Ancient Tempran, Vin de France

La Segreta, Planeta, Sicily, Italy

Domaine Laroque, Cite de Carcassonne, Languedoc, France (Organic)

Mendoza, Argentina

Les Tours, Beaujolais, France

Tradition Chateau Prieure Canteloup, France

Suffolk Estate, Nelson, New Zealand

Lan, Rioja, Spain

Italy [750ml bottle]

Late Harvest by Royal Tokaji, Hungary [500ml]

Familia Deicas, Uruguay [500ml]

Six Grapes by Graham's, Portugal [750ml]

Graham's, Portugal [750ml]

Graham's, Portugal [750ml]

Trimbach, Alsace

Les Six, Rhone Blanc, Domaine Boutinot, Southern Rhone

Classic, Hugel, Alsace

Marie-Louise Paris, Loire Valley

Les Pierres de Pierre, Domaine Masson-Blondelet, Loire Valley

Montmains, Olivier Tricon

La Petite Cote, Yves Cuilleron, Rhone Valley

Roux Père et Fils, Burgundy

Domaine Etienne Boudot, Burgundy

Quinta de Fonte Souto, Alentejo, Portugal

Pinotgrigio, Alto Adige, Italy

La Meirana, Nicola Bergaglio, Italy

La Mar by Martin Codax, Rias Baixas, Spain

Hope Estate, Hunter Valley

Black Cottage, Marlborough, New Zealand

Awatere River by Louis Vavasour, Marlborough, New Zealand

Parts and Labor, Sonoma Coast, United States

veg

sup

sup

Chateaubriand perfectly paired with a bottle of Argentinian Malbec, served with classic trimmings for two or more to share

Dating back to King Henry VIII, meats were traditionally roasted in front of a fire on a Sunday. Since the 18th century, the royal bodyguards have been known as 'Beefeaters' because of their love of roast beef. In the 18th century the French started calling Englishmen 'rosbifs'. Our Sunday 'rosbif' starts with a choice of appetisers from our French Market Table, followed by a traditional Roast du Vin or choice of Plat Principal, and finally a delicious dessert.

Join us and all of fashionable society to sip tea and nibble on sandwiches in the middle of the afternoon.

Cuvée Louis de Vézian Champagne, Hennessy Cognac, brown sugar

Cuvée Louis de Vézian Champagne, Briottet Crème De Pêche, peach

Cuvée Louis de Vézian Champagne, orange

Cuvée Louis de Vézian Champagne, Absolut Vodka, Briottet Crème de Framboise, pomegranate

Cuvée Louis de Vézian Champagne, Briottet Crème de Cassis, blackberry

Absolut Vodka, tomato, spices

Absolut Citron, Cointreau, cranberry, lime

Hendricks, gin, St Germain Elderflower Liqueur, Elderflower Cordial, cucumber, mint

El Jimador Reposado Tequila, Cointreau, lime, agave, salt

Woodford Reserve Bourbon, demerara, bitters

Bacardi Coconut Rum, pineapple, cream, coconut, lime

Bacardi Carta Blanca Rum, Briottet Crème de Framboise, berries, lime, sugar, raspberry

Absolut Vodka, Noilly Prat

Absolut Vodka, Tia Maria Liqueur, espresso, sugar

Slingsby Marmalade Gin, Showdown Cabernet Sauvignon, lemon, syrup, port

Woodford Reserve Bourbon, Reserve Blend Port 'Six Grapes by Grahams', sugar, orange

Grahams Blend No.5 White Port, El Jimador Reposado Tequila, Crème de Pêche, agave, lime

Puerto de Indias Strawberry Gin, Briottet Crème de Framboise, Chateau Gairaud Bordeaux Rosé, apple, strawberry, raspberry

Grahams Blend No.5 White Port, Fever-Tree Mediterranean Tonic, lemon, mint

Montana Everleaf, cranberry, lime, sugar

Forest Everleaf, lime, honey

Marine Everleaf, Fever-Tree tonic, cucumber, lime

Marine Everleaf, lime, sugar, mint

Forest Everleaf, Fever-Tree Ginger ale, orange

Coriander yoghurt (125ml)

Toasted sourdough

Blue cheese, endive, sourdough croutons and sweet mustard dressing (150ml)

Grilled pain de campagne Main course served with fries and petite salade (450g/250g)

Plum and figgy chutney, brioche toast (125ml)

Treacle soda bread and fromage blanc (175ml)

Iceberg, pink grapefruit and avocado (150ml)

Pernod and herb crust (150ml)

Au poivre (175ml)

Pomme purée, pancetta, mushrooms and juniper baby onions (250ml)

200g burger patty, Camembert, pancetta jam, brioche bun, pommes frites (250ml)

Gnocchi, wild mushrooms, mornay and black truffle sauce (250ml)

Lentils, winter root vegetables and cavolo nero (250ml)

Piperade, pesto and fennel (250ml)

Chicken (250ml) or halloumi (V) (250ml)

Dandelion and pancetta salad (125ml)

Garlic mayonnaise (125ml)

Garlic and rosemary (125ml)

Lemon and garlic (125ml)

Shallots (125ml)

Garlic and basil (125ml)

Baked savoury choux buns, Gruyere cheese sauce [V]

Diced beef, Amagansaki cornichon relish, quail egg and potato mille feuille

Lentils, winter root vegetables and caviar nero

[V] [contains nuts]

Cherry compote and crème fraîche [V] [GIA]

Red wine and toffee sauce, vanilla ice cream [2%abv]

Vanilla ice cream and chocolate sauce [V] [contains nuts]

Poached pears, gingerbread, custard and vanilla cream [V]

[V] [GIA] [2% abv]

French artisan cheese, biscuits and chutney [60% abv]

Loire Valley (Alcohol-Free)

Foss Marai, Italy

Charles Heidsieck, France

Langlois, France

France

France

NV Tasmania, Australia

Grand Cru, Verzenay

Anciens Temps, Vin de France

Jérémie Huchet, France

Trimbach, Alsace, France

Livio Felluga, Friuli-Venezia Giulia, Italy

Belondrade y Lurton, Rueda, Spain

Cloudy Bay, Marlborough, New Zealand

Kendall Jackson, Paterson Ranch, California, USA

Anciens Temps, Vin de France

Château La Coste, South Australia

Château Gassier Rosé, France (Organic)

Ancient Tempran, Vin de France

La Segreta, Planeta, Sicily, Italy

Domaine Laroque, Cite de Carcassonne, Languedoc, France (Organic)

Mendoza, Argentina

Les Tours, Beaujolais, France

Tradition Chateau Prieure Canteloup, France

Suffolk Estate, Nelson, New Zealand

Lan, Rioja, Spain

Italy [750ml bottle]

Late Harvest by Royal Tokaji, Hungary [500ml]

Familia Deicas, Uruguay [500ml]

Six Grapes by Graham's, Portugal [750ml]

Graham's, Portugal [750ml]

Graham's, Portugal [750ml]

Trimbach, Alsace

Les Six, Rhone Blanc, Domaine Boutinot, Southern Rhone

Classic, Hugel, Alsace

Marie-Louise Paris, Loire Valley

Les Pierres de Pierre, Domaine Masson-Blondelet, Loire Valley

Montmains, Olivier Tricon

La Petite Cote, Yves Cuilleron, Rhone Valley

Roux Père et Fils, Burgundy

Domaine Etienne Boudot, Burgundy

Quinta de Fonte Souto, Alentejo, Portugal

Pinotgrigio, Alto Adige, Italy

La Meirana, Nicola Bergaglio, Italy

La Mar by Martin Codax, Rias Baixas, Spain

Hope Estate, Hunter Valley

Black Cottage, Marlborough, New Zealand

Awatere River by Louis Vavasour, Marlborough, New Zealand

Parts and Labor, Sonoma Coast, United States