Vincent Wine

A joy for the oenologically inclined Francophiles.

There’s a palpable sense of joie de vivre in the room – the thrum of conversation, glasses clinking at the bar, the sense that everyone has arrived with time on their side. But wine is the real draw. The by-the-glass list Euro-centric, anchored in France with appearances from neighbours. Special pours reward curiosity – perhaps an aged riesling from Carl Löwen, perfectly paired with half a dozen oysters. Spot the menu behind the bar and a quick stop often stretches well past its original intention. Wagin Duck liver parfait is best ordered first; rich, it’s smeared over warm slices of baguette. Abrolhos Islands Scallops arrive perched on pebbles in fiery ’nduja butter, their flesh just-set and topped with a light parsley crumb and a squeeze of lemon. If something unmistakably French calls, steak frites is hard to pass – a quenelle of vivid green café de Paris butter sits in a pool of glossy jus, perfect for running shoestring fries through. Seared artichoke, marked by the grill, atop mascarpone makes for an easy choice of sides. Vincent doesn’t announce itself – it’s simply a place buoyed by good wine, good food and the effortless pleasure of being exactly where you want to be.