Since passing on the torch at his iconic restaurant Montrachet, Thierry Galichet has been waiting for the right opportunity to return to the Brisbane dining scene to pair French cuisine with his wholesale wine supply endeavours once more. The perfect opening for La Cache à Vín materialised when Thierry chanced upon a cavernous space underneath what was once St Paul’s Tavern in Spring Hill – a venue loaded with history from the politically charged era of the Fitzgerald Inquiry. This subterranean location was once home to notorious bottle shop John Rob’s Cellars, a formative proponent of cutting-edge wines in the 1980s. Here, Thierry could implement his vision for a restaurant that evoked the warmth of Burgundy’s restaurant scene, while also providing a base of operations for his ever-evolving wine business.
The bones of the building offered Thierry the chance to create a venue that communicated Burgundy’s love of earth and terroir, with an aesthetic that feels like it has been hewn from bedrock. Over four months, Thierry and his team designed and built the space, knocking out walls and removing old keg rooms while simultaneously highlighting existing brickwork and remnants of the building’s past life (signatures from famed winemakers can be seen on a central structural pillar). The resulting fit-out blends rustic charm with sophisticated flair, fleshed out with smaller design touches that reward closer inspection. La Cache à Vín offers ample seating for couples and groups, a new bar, a dining area suited for private gatherings, storage for wholesale operations and a neighbouring bottle shop, the latter of which will arrive later in the year.
The food and drink
La Cache à Vín’s menu extends across lunch, dinner and bar snacks, crafted by Thierry and head chef Bruno Richeux to evoke the tastes of the Burgundy region and its surrounds. The kitchen favours simple flavours, keeping it pure and letting the produce do the talking. Snacks such as foie gras served on artichoke bottoms, confit onion pissaladière and the signature pate en croute flow into a sublime charcuterie and French cheese offering. The main menu presents entrees such as aromatic snail ragout and grilled scallops with tomato coriander butter, while principal dishes like baked spatchcock with apple cider vinegar sauce, white-bean casserole with confit duck leg, and lamb racks with thyme jus prove to be heartier options. Through his extensive scouting trips across France, Thierry has accumulated a near unparalleled selection of wines for La Cache à Vín’s list. A chardonnay and pinot noir focus showcases Burgundy’s finest vineyards, while a smaller array of wines from Alsace, the Loire Valley and Bordeaux feature alongside aperitifs, spirits and cocktails. As La Cache à Vín boasts a hotel license, patrons can purchase their favourite wines to take and enjoy at home.
La Cache à Vín is open for lunch and dinner from Monday to Friday. For booking details, click on over to the Stumble Guide.