Of
all the things that Liverpool is famous for, I really do believe that it’s
fabulous restaurant scene is the one that is the most underrated of all. There
are a wide breadth of different cuisines readily available all over the city, with
no street no more populous than Bold Street if you’re looking for the perfect
place to dine. Whenever I’m struggling for somewhere to eat, I tend to take a
wander down Bold Street and see what tickles my taste buds the most. New to the
joint, The Vincent Kitchen sits
perfectly amongst well-reputed restaurants with their own personal styles and unique
palettes and when I was invited to check out their new menu, I was full of optimism
for a fantastic evening of food. I was not to be disappointed.
Boyfriend
in tow, we arrived at the restaurant with our expectations high and our
stomachs rumbling. The place has a cool, chilled out vibe, furnished to a high
standard with quirky wall art and a self-serve drinks machine that offered a
crazy amount of flavoured fizzy drinks. I loved the added ‘spooky’ touch that
had been put in place for Hallowe’en, although Rich wasn’t best pleased with
the fake (but very realistic looking!) spiders scattered around the restaurant.
The restaurant has built its reputation on the fact that the vast majority of
its meals and drinks are suitable for those with special dietary requirements,
with vegan and gluten free options available in surplus. I personally eat a predominantly
(with the exception of drunken cheese feasts) dairy free diet and I know of
people close to me who eat gluten free, so already I had high hopes for the
food offerings. Knowing that there were gluten free beers available as well was
an additional positive.
Having
perused the menu, both Richard and I decided to build our own bowls, to really
get the most out of the experience. I combined rice noodles with Moroccan lamb,
butternut squash and sweet potato, a teriyaki glaze and cucumber salad. The
butternut squash and sweet potato was seasoned in the most delicious chilli,
mint and garlic mixture, and the lamb was sweet and minty, the perfect
accompaniment to the sharp teriyaki glaze. Richard went for rice noodles with Thai
grilled chicken, and after discussion with the waitress over spice levels,
decided to try out the recommended peanut sauce; a bit of a kick, but not one
that’ll leave you senseless. He went for butternut squash, sweet potato and
cucumber salad on top. We were really impressed with the standard of the food,
everything was cooked beautifully and went together so well, in spite of the range
in choice. You can pair your meat, fish or veg choice with a whole range of
different toppings, veg accompaniments and seasonings- there really is something
for everyone, no matter your preference.
I
would definitely recommend The Vincent Kitchen to lovers of Thai and Asian
style food and I must say that the experience on the whole was a fantastic one
and I think we’ll be heading back to The Vincent Kitchen very, very soon.
