La Cache a Vin

This charming bistro beneath the old St Paul’s Tavern was originally opened by Thierry Galichet, one of Brisbane’s most influential French chefs and restaurateurs, who’s best known as the founder of Montrachet in Bowen Hills.

Galichet has now hung up his apron, but La Cache a Vin is in the good hands of Galichet’s longtime lieutenant Romain Maunier, and another celebrated Brisbane chef, Dan Arnold.

As ever, this place can still facilitate a quick business lunch at the bar as easily as occasion dinners or private functions (in a 14-seat wine room). The menu of timeless French dishes might include foie gras, escargots, baked spatchcock and confit duck.

La Cache a Vin – which roughly translates to “a stash of wine” – is a fitting name given what greets you when you walk through the door, with more than 250 Burgundies lining the entrance and 50-plus champagnes in the fridge. The wider list is unapologetically French and more than 90 per cent of the wines are imported. You can also buy bottles at the wine shop next to the restaurant.

Every detail is fussed over here. Once John Rob’s Cellars in the 1980s, the history shows in the original brickwork and exposed beams. There’s even an old column that bears the signatures of winemakers who visited more than 30 years ago.