Dinner at The Vincent Liverpool...

There are some evenings when you feel like keeping it old school and seeking out a sophistication and charm which feels like it belongs to another era. One restaurant which for me embodies classic refinement is the Vincent Café and Cocktail Bar which is nestled in Liverpool’s Exchange Flags behind the Town Hall. This sweeping square has the classic architecture and clean lines which immediately conjure up a sense of history and the restaurant itself continues this theme with a well-stocked bar area, low lights and marble tables with booth seating. The Vincent bills itself as 'the place for the first bite, the last cocktail and everything in between' and its position right in the heart of the business district of Liverpool makes it a good port of call for food or a quick drink.

I arrived early for the reservation and took a seat in the bar where I sipped a crisp Chilean Sauvignon Blanc as a candle flickered casting shadows on the wall and conjuring up a sense of romance.
After a while my dining companion arrived and even though we were half an hour early we were kindly accommodated and shown straight to a cosy table for two with a view across the restaurant space which is flanked by a sushi and sashimi counter on one side manned by chefs ready to prepare the orders.

We began the meal with soft grilled focaccia served in generously proportioned chunks with tasty dipping oils. The slight charring from the grill gave the bread even more flavour and it was still pleasantly warm.

For the main I could not resist the beer battered fish and chips with mushy peas and tartare sauce. Fish and chips is such a simple dish, but there is a reason it is considered a classic and when it is done well it takes some beating.
The beer batter was golden and crispy, the chips were chunky and the fish was white and flaky which is always a good start. In the past I have found that a really good plate of fish and chips can be let down by watery mushy peas or an acidic tartare, these may only be the supporting cast but they are equally important to the overall performance after all, but I am happy to say that the mushy peas at The Vincent were thick and chunky with a smooth flavour and the tartare sauce was one of the best I have ever tasted, clearly house made with heaps of texture and a good hit of fresh capers within the creamy sauce.

My dining companion chose the sticky barbecue half spatchcock chicken which was tender and juicy with a rich and sweet barbecue sauce. This was served with a light and fresh apple and carrot chop salad which complemented the chicken to perfection whilst the other accompaniment of rosemary and polenta chips with parmesan was truly indulgent with a crispy coating from the polenta and a good grating of parmesan sprinkled over them.

On to dessert and we were tempted by classic sticky toffee pudding and also chocolate ganache with caramelised fig before we settled on the April’s flaming s’mores board. Rarely has a dessert been so popular as this s’mores board, which is a top seller at The Vincent and it is easy to see why. This brings the campfire fun of s’mores right to your table with a platter heaped with marshmallows, biscuits, white chocolate curls and strawberries accompanied by pans of toffee and chocolate sauce as well as ice cream and a little flame for your to toast the marshmallows on skewers.
It is not often that a dessert gets me this excited, but frankly there is something about creating your own s’mores at the table which just makes me feel like a child again! Full marks for this fun and interactive dish which tastes amazing too, however be warned it is not for the fainthearted and unless you have a truly sweet tooth you may want to reconsider ordering this decadent delight !

We lingered over coffee and relaxed for a while before we said goodbye to The Vincent for the evening. Both food and service were equally good and the atmosphere left us feeling relaxed and restored. The menu has a great range of options including fresh sushi and sashimi as well as small plates and bigger plates, so there is something for everyone. I am looking forward to trying the Sunday roast and the breakfast menu in the future.

What do you all think, do you like the idea of restaurant which combines old school elegance with contemporary menus and which of these dishes would you like to try? As always I cannot wait to hear your thoughts and thank you so much for reading this post!

The Vincent

Walker House 

Exchange Flags, 

Liverpool

L2 3YL

http://www.vincentcafeandcocktailbar.com/

Until next time,

Camille 

xo