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Review: Vincent

Belinda Neame

From the moment we stepped inside, I thought to myself ‘WOW, this place is unlike any other restaurant in Canberra’.

Vincent had a feeling of sophistication, warmth and mystery and I couldn’t wait to see what was in store.

Vincent’s streamlined interior has an ultra modern feel — black, black and more black with hints of blonde timber and a ‘scrabble-tile’ wall-hung menu and wine list taking pride of place.

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The tables are integrated into a seamless bar that runs the perimeter of the restaurant, designed intentionally so that staff are always in the centre and easily accessible to the customers.

After a great chat with the staff on the floor, they explained to us how Vincent’s menu works.

There are eleven main dishes to choose from in the form of small plates and large plates and there are also five snack plates and one dessert option. I panicked a bit when I saw there was only one dessert on the menu. ONE dessert, why? Turns out the one dessert was actually perfect.

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Vincent’s concept is based on pairing exquisite food with unconventional, specifically sourced wines from around the world. So if you are a beer drinker, be aware there is only one beer on the menu. The food and wine have been specially developed to enhance each other’s flavours and each dish has a matching wine.

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We let the staff take the lead on our menu choices and asked them put together our dining experience for the night and we weren’t disappointed! We started with small plates and then moved into the large plate options.

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Small plate highlights were a dish of perfectly cooked Scallops with celeriac, chorizo and apple — the perfect balance of rich and fresh; and mini lobster burger —juicy and moreish.

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With the large plates, a dish of pan-fried gnocchi with goats cheese, pumpkin, rocket and pear was perfect for a wintery night; while currants and fennel cut through luscious Pork Belly and cauliflower.

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By the end of our meal, we were so full and satisfied couldn’t resist sharing the Dark Chocolate Mousse with cherry and hazelnut.

The mousse was silky and not too rich and the hazelnut praline added texture and a nutty crunch, balancing perfectly with the cherries. It was a beautiful finish to a stunning meal!

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A little mood music would have added ambience, but overall these guys are onto something really special.

the essentials

What: Vincent
Where: Corner Macquarie St & Broughton St, Barton
Opening Hours: Tuesday – Thursday 4pm – 10pm, Friday 12pm – 10pm, Saturday 4pm – 10pm
Web: www.vincentrestaurant.com.au

The author ate courtesy of Vincent but their opinions remain their own.

All images by Tim Bean Photography

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Belinda Neame

Belinda is HerCanberra's Production Manager. A foodie and lover of handmade, Belinda enjoys nothing more than a good coffee and seeing Canberra businesses thrive. In her 'spare time', Belinda organises the quarterly Canberra street food event, The Forage with her husband Tim. More about the Author

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