Brasserie Blanc, The Hub – Winter Menu Review ❄️🍴
- Restaurants
- 4 min read
We were invited to review the new Winter menu and, having dined here many times before, we knew we were in for a treat. From the moment we arrived, we were warmly welcomed by the ever-friendly manager, Ana, who guided us to a comfortable booth by the window, offering a lovely view of the beautifully decorated venue. The service throughout was impeccable—attentive without being intrusive, and the staff were highly knowledgeable about the dishes, enhancing our dining experience.
Starters
While waiting for our starters, we enjoyed some olives alongside a refreshing Raspberry Spritz.
- Guinea Fowl en Croûte – Served with cranberry chutney, soused girolles, caramelised apple, and a rich Madeira sauce.
- Jerusalem Artichoke & Winter Leek Salad (vegan) – Featuring a truffle & mustard dressing, pickled walnut ketchup, hazelnuts, and a sesame tuile.
Neither my colleague nor I would have naturally chosen these dishes, but we were pleasantly surprised. The guinea fowl paired beautifully with the cranberry chutney, delivering a perfect balance of savoury and sweet. The Jerusalem artichoke, which we were initially hesitant about, turned out to be a revelation—fresh, flavourful, and delightfully light. Both starters were an unexpected but welcome introduction to the menu, and we agreed that we would happily order them again in the future.
Mains
After a well-timed break, our mains arrived:
- Roasted Cod Fillet – Accompanied by salt cod brandade, Mouclade sauce, rope-grown Loch Fyne mussels, and samphire.
- Wild Mushroom Bulgur Wheat Salad (vegan) – With roasted butternut squash & beetroot, tarragon oil, and pomegranate molasses.
- Le Grand Soufflé (vegetarian) – A mushroom duxelle & oak-smoked Cheddar soufflé, served with truffle cheese & chive sauce, French beans, and a mixed leaf salad.
- Tartiflette (side dish) – A comforting combination of potato, onion, and a rich, cheesy, creamy sauce.
The standout dish for me was the cod—cooked to perfection, it flaked beautifully and was enhanced by the silky Mouclade sauce. The soufflé was enormous and expertly executed, with the rich blend of mushrooms and cheese creating a luxurious depth of flavour. Even if you’re not typically drawn to plant-based dishes, the wild mushroom bulgur wheat salad was a wonderful balance of comfort and nourishment. The Tartiflette, a decadent and warming side, was the perfect indulgence to accompany our meal.
Desserts
Following another perfectly judged pause, dessert was served:
- Spiced Apple & Sultana Compote (vegetarian) – Topped with citrus crumble and Calvados crème fraîche.
- Forced Yorkshire Rhubarb Trifle (vegetarian) – A stunning combination of poached rhubarb & jelly, vanilla custard, sherry-soaked sponge, Bristol sherry cream, honeycomb, and stem ginger.
The compote was pure comfort—its warming spices and Calvados-infused crème fraîche evoked the essence of winter. However, the real showstopper was the rhubarb trifle. Having grown up with homemade rhubarb desserts from my mum’s garden, I was sceptical, expecting a tartness that I typically avoid. Instead, this trifle delivered a fresh, zesty explosion of flavour, with the honeycomb adding a delightful crunch and the ginger providing a gentle warmth. It was a revelation and has completely changed my perception of rhubarb!
Final Thoughts
The Winter menu at 
This menu is not to be missed—make sure to experience it while you can!
TIP - Enjoy more of the food you love, for less!
Sign up to receive 50% off mains* from 2nd January – 8th February 2025 inclusive. Sign up here.
Simply order 2 courses (including a main) per person from our à la carte menu or specials board and enjoy 50% off your main courses! Please note that all steaks are not included.
Available all-day Monday – Friday and until 5pm on Saturdays!
And the best bit – your code is a multi-use code so you can use it as many times as you wish during the set promotion!
