Vincent is an unapologetically European operation. It's modelled after Parisian cave à mangers – best thought of as double-duty wine shops and restaurants – such as Juveniles and the wine bar off-shoots of Yves Camdeborde’s Le Comptoir.
The name is a nod to both the bar's location as well as its focus on wine (Saint Vincent is the patron saint of winemakers). The 200-bottle wine list leans on French wines from Burgundy, mainly, and plenty of Italian vino. Australian and New Zealand producers make up the the master list, which is edited down to around 10 wines by the glass each day.
Alternatively, the back bar features French cognac and Armagnac as well as whiskies finished in French wine casks. A single beer is also pouring on tap.
The menu here is all about unfussy Gallic cooking. Charcuterie naturally makes an appearance on the blackboard menu alongside steak tartare and other proven bistro winners such as French onion soup and duck confit.
The stripped back space contrasts black bentwood chairs against white splashback tiling and exposed brick. Rosemary bushes, young lemon and olive trees and outdoor seating evoke the memories of Mediterranean summers past. While there’s something very “European vacation” about Vincent, its owners hope guests will think of it as an everyday watering hole rather than a special occasion venue .
Phone: No phone
Gift the experience of Australia's
best restaurants, cafes and bars