With the pandemic lockdown lifted, a small group of 6 members gathered at Vincent Restaurant.

The restaurant is a new concept in the Canberra region and specialises in pairing exquisite food with unconventional, specifically sourced wines from around the world.
We were welcomed with Prosecco and fig tartlet followed by five more courses with pairing wines. After the long absence there was plenty of catching up to do.

Figs
shortcrust | date | cream | walnut
Scallop
black sesame | yuzu kosho | nori | katsuobushi | ginger
Stracciatella
cauliflower | Egyptian dukkah | tahini | rhubarb
Red snapper
Jerusalem artichoke l vongole l garlic
Pork
apple | mustard | broccolini | eshallot
Wagyu sirloin 8+
pomegranate jus l heirloom dutch carrot

By Member Richard Lamse