Bistro Du Vin

The service was first class, friendly and attentive. The food was reasonably good too... the paté was sublime; proper, bacon-clad, chef's 'rough' patè as opposed to those pureed smooth offerings that tend to be what you find mostly these days. So I started on a real high with a superb dish. The confit duck leg to follow was a much more mixed experience... The duck itself was succulent, flavourful and worthy of its heritage. However... the sweet little duck leg had been abandoned on a sort of soup, presumably made up of the promised accompaniment of pancetta, peas, bread beans, croutons and frisée lettuce. Well... the lettuce had been rendered in this 'soup' and none of the other ingredients were properly distinguishable... but the salt had been overdone to the point where it too should have been listed as an ingredient. I enjoyed my duck leg enormously but it would have been much enhanced by red cabbage, mash, root vegetables or roasted sprouts... any one of a number of preferable ingredients. There was some decent wine available though, and the duck itself was delicious, so the evening was saved by that... and the incredible patè of course.

Brilliant in a word. Its a fairly short menu I guess but the food was beautiful. Piping hot and great portions, immaculate service. Prawns to start and classic french onion soup, never had better. classic casoulet and moule frite mains, wonderful. obviously there is a fantastic wine list and not over priced either. Small thing, possibly their could be a bit more atmosphere, lighting etc, but the food when we went was perfecto.