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비스트로 듀 반
Bistro du Vin
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
편안한 호텔 비스트로 다이닝
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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
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
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