St. Vincent Newcastle is part wine bar and part restaurant at 29 Broad Chare near the Quayside. Inspired by neighbourhood bars in France and Italy, it has a big hearted, informal style that works for after work drinks, supper with friends or a snack at the counter. Walk ins are encouraged alongside reservations.
The kitchen favours simple, produce driven food with strong flavour and minimal fuss. Handcrafted charcuterie and cheese can accompany a glass, while seasonal restaurant plates might move from grilled fish to pasta or a comforting dish such as macaroni cheese with truffle. Ingredients are sourced mainly from smaller independent producers.
A fixed price early evening and Saturday lunch menu offers a structured way to try several courses, while bar food remains available across service. Exclusive hire can turn the whole restaurant into a private gathering space. Guests with allergies should tell the team before ordering because traces cannot always be excluded.
Wine is central, focusing on small independent producers with organic and minimal intervention bottles alongside recognised classics. Vermouth, amaro, vintage cocktails, craft beer, cider, coffee and homemade lemonade broaden the choice. St. Vincent creates a convivial Newcastle experience where the drinks list and seasonal cooking carry equal weight.
Address: 29 Broad Chare, Newcastle upon Tyne NE1 3DQ, United Kingdom
St Vincent Menu
Snacks
Calabrian Spiced Olives
Focaccia and Arbequina Olive Oil
Crispy Fried Olive Stuffed with Spiced Italian Sausage
Toasted Focaccia with Whipped Nduja Butter
Arancini with 'Nduja
Lindisfarne Oysters – Mignonette
+ 3 Hot Chorizo Sausages
Charcuterie
Speck Naturale
Massimo Corra, Trentino, Italy
Salame Toscano
Bradi, Tuscany, Italy
Mortadella di Bologna with Mustard Fruits
Aldo Zivieri, Emilia Romagna, Italy
Lardo di Colonnata with Shaved Walnuts
Fausto Guadagni, Northern Tuscany, Italy
Corrà Coppa
Macelleria Salumeria, Trentino, Italy
Charcuterie Selection
Salame Toscano, Mortadella di Bologna, Corrà Coppa, Northumberland Game Terrine
Cheese Plate
Comté Fort Saint Antoine, Gorgonzola Dolce and Taleggio with Honeycomb and Toasted Walnuts
Small Plates
Roasted Beets with Marcona Almonds and Horseradish Crème Fraîche
Tuscan Style Tuna Salad with Datterini Tomatoes, White Beans, Parsley and Capers
Wood Roasted Peppers with Cantabrian Anchovies and Oregano
Shetland King Scallops with White Port, Wild Garlic and Parsley Butter
Smoked Isle of Wight Tomatoes with Whipped Lemon Ricotta and Toasted Focaccia
Roast Delica Squash with Stracciatella di Bufala, Sage and Hazelnuts
Large Plates
Roast Fillet of Hake with Braised Courgette, Garlic and Basil
Rotolo di Spinaci
Pasta Roll with Ricotta and Marjoram
250g Dexter Sirloin 'Tagliata' with Rocket and Parmesan San Pietro – Garlic and Rosemary Roast Potatoes
Grilled Violet Aubergine with Romesco Sauce, Fennel and Radish Salad
Char-Grilled Lamb Chops with Salsa Verde and Amalfi Lemon
Grilled Monkfish Tail with Aromatic Herbs and Sicilian Caponata
Extras
Garlic and Rosemary Roast Potatoes
Braised Cavolo Nero with Calabrian Chilli and Garlic
Green Leaf Salad with Shaved Pecorino Romano
Braised Peas with Spiced Italian Sausage and Mint
Isle of Wight Tomato Salad
Desserts
Tiramisu
Burnt Basque Cheesecake
Vanilla Panna Cotta with Mouneyrac Peach
Warm Chocolate Fondant with Raspberry Ripple Ice Cream
Lemon Sorbet with Limoncello and Prosecco
Affogato
Affogato with Amaretto
Affogato with Grappa
Vegan Menu – Snacks
Calabrian Spiced Fried Olive
Focaccia with Arbequina Olive Oil
Vegan Menu – Small Plates
Orange Carpaccio with Red Onion and Nocellara Olives
Roasted Beets with Marcona Almonds and Vegan Feta
Isle of Wight Tomato Salad with Piquillo Peppers and Basil
Vegan Menu – Large Plates
Orecchiette with Mushroom Bolognese
Grilled Hispi Cabbage with Romesco Sauce and Almond Picada
Spaghetti all' Arrabbiata
Vegan Menu – Extras
Garlic and Rosemary Roast Potatoes
Italian Bitter Leaf Salad
Fine Green Beans with Capers, Black Olives and Cherry Tomatoes
Vegan Menu – Desserts
Soft Vegan Meringue with Gariguette Strawberries
Lemon Sorbet with Prosecco and Limoncello
Early Evening and Saturday Lunch
Tuesday – Friday 5.30pm – 6.30pm, Saturday 12 – 2.30pm. 2 Courses 28.50, 3 Courses 33.50.