ナイジェラ・ローソンさんのインスタグラム写真 - (ナイジェラ・ローソンInstagram)「When the wonderful @christinemanfieldchef tells you to go to Bar Vincent, you go to Bar Vincent! She told me that the food was “bloody delicious” and of course she’s right, but that’s only one part of why @barvincentsydney is such a joy. It’s simple, with just the right balance between cosy and buzzy (hip, maybe, but not in that too-cool-for-school way) and the atmosphere is so warm and the people there are so lovely. The chef is Andy Logue, who makes the sort of food I want to eat forever (Italian but Australian, too: simple, unpretentious, pitch-perfect) and front of house is Sarah Simm (who sadly wasn’t there the night I went in) and I couldn’t love Karrah the sommelier more. (I don’t know her surname, and I’m not sure I’m even spelling her first name right). She was magnificent. Gorgeous. Just inspirational. . I started with Bagna Cauda (pic 3, even if it was course 1!) that divine anchovy and garlic dip from Piedmont with crunchy lettuce, chicory, radicchio, fennel, carrots and perfectly cooked eggs. Absolute heaven. . Pic 2 is of the next course, the incredible pasta: at the back, agnolotti with butter and sage, then more butter; at the front, spaghettini with crab and chilli, bringing gentle heart, briny sweetness and soft silkiness with just the right amount of bounce in the mouth. . And finally the first photograph, sensational schteak in the form of tagliata with salmoriglio, a zesty, lemony, herb-fragrant sauce – if you thought of it as a relative of salsa verde, you wouldn’t be entirely wrong – along with the most beautiful salad and a punchy tangle of cime di rapa aka broccoli rabe/ turnip greens. This, with a glass or three of the Occam’s Razor Shiraz, was the stuff of dreams .」5月25日 12時35分