La Cache à Vín is a sophisticated and warm restaurant that comes from the mind of acclaimed chef and wine importer Thierry Galichet. Set within a subterranean space in Spring Hill. Thierry has designed La Cache à Vín to evoke the restaurant scene of Burgundy in France. The venues aesthetic blends rustic charm with sophisticated flair, fleshed out with smaller design touches that reward closer inspection. La Cache à Vín’s menu extends across lunch, dinner and bar snacks, crafted by Thierry and head chef Bruno Richeux have crafted a menu that spans across charcuterie, cheese, entrees and mains such as aromatic snail ragout, baked spatchcock with apple cider vinegar sauce, white bean casserole with confit duck leg, and lamb racks with thyme jus. La Cache à Vín also prides itself in its impressive selection of wines, with a chardonnay and pinot noir focus showcasing Burgundy’s finest drops, as well as a smaller array of wines from Alsace, the Loire Valley, Bordeaux and others. As La Cache à Vín has a hotel license, patrons can purchase their favourite bottles to take home.