Vincent cuts a distinctly Gallic dash amongst the more natty-orientated bars of Northbridge.
Channelling the best of French bar culture while saving room for an essentially Australian element, Vincent Wine walks this tightrope so deftly in part thanks to chef André Mahé, an industry veteran who has lent his talents to the likes of gone-but-not-forgotten Must Winebar.
Of equal measure is the highly competent wine service, bartenders working a distinctly grown-up list that’s all about form not fashion. By-the-bottle choice is voluminous, with a smaller but no less able and fluid by-the-glass selection. You may be guided to a chilled Beaujolais, a riesling from Alsace, or maybe something a little closer to home.
By-the-bottle choice is voluminous, with a smaller but no less able and fluid by-the-glass selection.
The menu, marked up at the bar on a white tile wall, might bring you to larger dishes like steak frites or coq au vin, or smaller bar-focused plates that skirt wider European and modern Australian sensibilities: rich pitch-perfect parfait; a more Italian taste of burrata with seasonal persimmon and focaccia; or an equally solid kingfish crudo with pickled grapes. And a new takeaway licence only adds to the appeal.
