DINING WITH DARLING Our review by Darling Editors Karine and Marja-Leena
Hotel du Vin in the beautiful Cannizaro Park, at the edge of Wimbledon Common, is one of our absolute favourite places in the area. Stepping inside the elegant hotel lobby and bar area immediately makes us both think of the grand home of the Duke of Cannizaro it once was as the classic Italian influences are still very much present in the architecture.
We had booked a table at the Bistro du Vin which is in the stunning orangery of Cannizaro House, at the back of the hotel. The modern setting is perfect for an evening out with friends just a few minutes from the heart of Wimbledon Village. Quiet enough for you to have a good catch up, yet buzzing with energy of a popular dinner spot and run very smoothly with classically trained and welcoming staff. We were delighted also to meet the man who runs the hotel’s food and beverage side, Richard Harcar. His attention to detail and the passion for making his guests feel like VIPs is evident everywhere.
The Bistro’s winter Prix Fixe Menu offers classic French dishes with an added twist of British creativity. This was just what we wanted on a rainy and cold January evening.
We started with the classic fish soup mixed with croutons and Gruyere, hearty and superbly tasty! One of our friends chose the Robert & Edwards Butchers pressed pheasant and pork terrine, served with fig chutney and toasted bread. The vegetarian amongst us had a pan-fried Golden Cross goats cheese. Both dishes were a delight and definitely got the thumbs up.
When dining a la carte, there are three main courses to choose from: meat, fish, and vegetarian. The meat lover amongst us went for the tenderloin pork medallions, cooked with Robert & Edwards Butchers pork with prune and mustard sauce. A great choice of very tender pork and bitter sweet sauce accompanied with creamy potato mash and garlic spinach. The seared Sea Bass from Bethnal Green Fish Supplies was cooked to perfection, crispy on the outside and still flaky soft inside. The plate arrived looking almost too beautiful to touch with grilled fennel, capers, tomato, and anchovy dressing caressing the fillets of fish. We both find that vegetarian options are often the best and most creative as there are less, or hardly any classic recipes to restrict the chefs so they are free to be as creative as they want to be. The Puy lentils and Kentish Blue Cheese Arancini served with slow roasted tomato sauce and basil oil is a testament to Head Chef Kalifa Diop’s creative talents. It was an amazing combination of flavours, with a sweet depth of the tomatoes cooked for hours and the delicate blue cheese rounding off each mouthful perfectly. One of the best dishes I’ve tasted for a very long time!
Since we were having the three course menu option and were determined to try the inviting-sounding puddings; not sure we really needed to, but we were in the mood for something sweet to finish our supper. Again, three choices, something for most palettes, so we ordered all three to share. The warm rice pudding with Peckham raspberry jam was amazing, and I must admit that it didn’t sound anywhere as promising as it turned out to be. The apple crumple with Wimbledon’s G Like Gelato vanilla ice cream also exceeded our expectations with its delicate balance of sour and sweet apple and the local gelato was absolutely divine! There was also a cheese platter of Winterdale and Tunworth Cheeses accompanied by Peter’s Yard crispbread and chutney. The cheese fanatics amongst us loved the rich cheddar, brie, and camembert on the delicate crisp bread.
There is a new Bistro menu for each season and the hotel’s extensive kitchen garden produce is an important part in planning the dishes. The chef is keen on local and seasonal produce, and it can’t get much more local than being grown in your back garden. As many as possible of their suppliers are also local, as you can read in the menu details. It’s wonderful to be enjoying raspberry jam from Peckham and meat supplied by Robert & Edwards Butchers on Leopold Road in Wimbledon. We hear their breakfast poached eggs are amazing.
Fixed Price Menu: 2 courses £19.95, 3 courses £24.95.
Take advantage of the amazing offers at Hotel du Vin by joining Société du Vin:
10% off stylish rooms and suites when staying at the hotel, 20% off dining at Bistro du Vin (excludes Saturday evening and Sunday lunch), and 20% off at the bar.
For full details and to join visit HOTELDUVIN.com
