With the pandemic lockdown lifted, a small group of six members gathered at Vincent Restaurant.

The restaurant is a new concept in the Canberra region hidden amongst the Government Departments and new apartments of the beautiful leafy suburb of Barton. It specialises in pairing exquisite food with unconventional, specifically sourced wines from around the world.

We were welcomed with Prosecco and a fig tartlet followed by five more courses with most interestingly paired wines.

RECEPTION

Fig tartlet
shortcrust | date | cream | walnut

MENU

Scallop
black sesame | yuzu kosho
nori | katsuobushi | ginger

Stracciatella
cauliflower | Egyptian dukkah |
tahini | rhubarb

Red snapper
Jerusalem artichoke |vongole | garlic

Pork
apple | mustard | broccolini | shallot

Wagyu sirloin 8+
pomegranate jus | heirloom Dutch carrot

We might have been just a few in number nonetheless after the long absence there was plenty of catching up to do!

Richard Lamse
Chevalier