The Bank Brasserie & Bar, Park Hyatt Vienna

Monica Tindall

Housed in the former Am Hof bank building, The Bank Brasserie & Bar presents a feel of prestige and sophistication combined with distinctive Viennese character. These historic cashiers exude luxury and elegance and it’s immediately apparent why a discerning cosmopolitan crowd give a consistent following.

Reflecting the building’s history, the space is finished with polished woods, top grain leather, glossy metals and shiny surfaces. Natural light is muted by a frosted glass ceiling just enough to allow the designer lighting fixtures to also play their part. The restaurant and bar are simply beautiful. Photos don’t do it justice: you really must sit in to understand its grace.

The Bank Brasserie & Bar Menu, Park Hyatt Vienna

But, it’s more than solely a stylish interior that makes a reservation necessary: attentive service and recipes founded in local produce inspire repeat visits to The Bank Brasserie & Bar. Executive Chef Stefan Resch and Chef de Cuisine Richard Leitner have curated a contemporary Viennese menu with a focus on sustainability; much of which can be seen produced in the large open kitchens elevated to one side of the dining area.

Expect to find new interpretations of classic brasserie dishes such as oysters, escargot and tarte Tatin alongside an extensive wine list and craft cocktail creations. Breakfast is served as a buffet, lunch is a set menu and a la carte is available for both lunch and dinner. Today we have a lunch date and try out the Plat du Jour menu.

The Bank Brasserie & Bar Menu of the Day

Three-course set meals at The Bank Brasserie & Bar are extraordinarily good value considering the quality of cuisine, setting and service. A mere EUR39 gets you a starter, main and dessert including delicious house-baked bread and a glass of Champagne (yes, the real stuff, no frizzante here).

The bubbly of choice is a creamy Besserat de Bellefon Brut. Flowers and winter fruits are found on the nose with a whisper of nuts as it gains air. It’s full-bodied, well-rounded and layered with complexity. It proposes a lengthy finish and is interesting enough to take us across a number of courses.

Sourdough bread with salted butter introduces the meal with clear attention to the quality of ingredients and showcases the value of making everything from scratch. Served atop a wooden breadboard, the loaf sports a crusty coat and dense yet soft middle.

Starters

A compact menu of three starters, three mains and three desserts make choosing a relatively simple task: an ideal situation for a lunch date. My starter, Cold Smoked Salmon (smoked in-house of course), comes with pickled beets, horseradish mousse and salmon caviar. The description only reveals half of it though. There are also some lovely crisp veggies (carrot and beetroot), micro greens and a few drops of balsamic. It’s superbly fresh: an appetizing beginning.

Hubby’s winter warmer of Cauliflower Soup takes the humble vegetable and makes it ever so exciting. Slices of sous vide octopus liven the liquid with the flavour of the sea while smoked almonds give crunch and capers an attractive tang. Contrasting textures and complementary flavours make this soup worth a repeat order.

Main Courses

Pumpkin Fregola is my meat-free main with oven-baked bell peppers, oyster mushrooms and smoked ricotta. The small balls of Sardinian pasta are deliciously warm and comforting – a fantastic choice for cool December weather.

Hubby’s Duck Breast comes seared to perfection with a pink middle and succulent flesh. Belgian endives, orange segments, sweet potatoes and Cumberland (a fruit sauce ideal with game meats) contribute a gentle sweetness playing well with the poultry. The sauce is especially delightful with its fruitiness and balanced acidity.

Desserts

Yuzu Lemon Tart sounds too irresistible not to order and so does the Mousse Au Chocolate Grand Cru. The former comes with verbena and crispy meringue – just the right additions to stabilise the sharp zip of the citrus. Hubby, who hasn’t been feeling well suddenly perks up with a spoon of dessert. “Mmm. Mmmm. Absolutely beautiful. Oh wow. It is phenomenal. Life-giving.” I guess I won’t be getting another spoonful.

The latter is no simple mousse. Served in a martini glass, it is layered with a berry compote, thick rich chocolate mousse, drizzled with caramel sauce and crowned with Piedmontese hazelnut toffee. There are no regrets for chocolate fans here.

Reasons to visit The Bank Brasserie & Bar, Park Hyatt Vienna: beautiful setting; attentive service; good value daily lunch menus.

The Bank Brasserie & Bar
Park Hyatt Vienna
Bognergasse 4, 1010 Wien
Austria
+431227401236
parkhyattvienna.com

The Bank Brasserie & Bar Opening Hours

Breakfast
Monday – Friday: 6:30 to 10:30 a.m.
Saturday – Sunday: 6:30 to 11:00 a.m.

Lunch
Monday – Saturday: Noon to 2:30 p.m.
Sunday: Noon to 3 p.m.

Dinner
Monday – Sunday: 6:00 to 10:30 p.m.

Bar
Sunday – Wednesday: 6:30 p.m. to 1 .a.m.
Thursday – Saturday: 6:30 p.m. to 2 a.m.

Interested in gourmet travel to Austria? Find more of our delicious finds here.