REVIEW
Some restaurants like to surprise. Bar Vincent prefers to delight. Every plate that appears in the charming elbow-to-elbow room is a near-faithful rendition of a European standard – many Italian, all short on flourish and big on flavour. You might start with rich buffalo mozzarella on a flutter of shaved zucchini, jazzed up with little more than olive oil and a flinty, low-intervention vermentino. Freshly made pastas (which the kitchen divides into generous portions if sharing) are classically minded, too, sauced in rabbit and white wine ragù or alla Norma. Secondi are equally confident in their restraint: why mess with a flounder meunière when you don't have to? Desserts aren't listed on the handwritten menu, but you might spot clues if you scan the room; that crate of quinces near the door will almost certainly be transformed into the hero of tonight's tart. Reliable excellence without frills? Perhaps that's a surprise after all.
ABOUT
Chef Andy Logue
Price guide $
Bookings Recommended
Wheelchair access No
Open Lunch Wed-Fri; Dinner Tue-Sat
Price guide $
Bookings Recommended
Wheelchair access No
Open Lunch Wed-Fri; Dinner Tue-Sat
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
