Bon Vin Menu

The menu at Bon Vin presents a richly composed, classically French-inspired selection that balances refinement with indulgence, leaving a strong impression of both technique and comfort. Standouts such as Steak Tartare, Escargots, and Chicken Liver Pate anchor the savoury starters with traditional depth, while dishes like Salmon Blinis and Market Fish En Papillote add a lighter, more delicate touch. The kitchen’s confidence with poultry and game is clear in plates such as Seared Duck Breast Confit Duck Leg, Lamb Two Ways, Beef Two Ways, and Beef Fillet, each offering layered textures and rich, well-developed flavours. More inventive or rustic expressions like Duck Ravioli and Seared Scallops, Confit Duck Ravioli, and Chicken Quail Breast Terrine Black Barley Armagnac Prune highlight a thoughtful interplay between finesse and heartiness. Side and accompaniment elements like Pommes Frites and the Cheese Plate round out the savoury experience, while the beverage mention of Shiraz reinforces the menu’s classic pairing sensibility. Dessert remains a highlight, with both Classic Creme Brûlée and Creme Brulee delivering familiar comfort, alongside Clafoutis for a fruit-driven finish. Across the board, the menu demonstrates consistency in its French bistro identity, culminating in a satisfying progression from refined starters through robust mains to elegant desserts.