Vie Restaurant
Editorial
A nice addition to Kingston, Vie restaurant pitches a little higher than the average restaurant with modern Australian cuisine and decor that’s all about clean lines. The sleek interior offers views of the street as well as the protected courtyard of the hotel, and has an expansive outdoor deck area perfect for post-work drinks. Open for breakfast, lunch and dinner, Vie has recruited chef Jason Nicholson (previously of The Four Seasons’ Ziggi’s in Sydney and Pinetrees on Lord Howe Island) to man the stoves. Breakfast and lunch offer standard hotel fare with a continental bent. The dinner menu makes for the most interesting reading.
Start with a peppered tuna with wasabe mayonnaise and lemon soy, or a light salad of baby beetroot, goat’s milk fetta, olives and orange segments. For mains the salmon and haloumi wrapped in vine leaves are an interesting creation, served with pomegranate treacle. Otherwise go for the lamb cutlets with lamb shank tortellini, finished with a mint pea caponata. The dessert selection varies so you’ll have to check with your waiter on the day, but if it’s available treat yourself to a little chocolate terrine. The wine list is mostly Australian with a few by the glass, otherwise you can BYO or have a cocktail at the bar.
Sarah Theeboom, February 2007
User Feedback
Janien
November 11, 2007
My medium-rare steak arrived well done, my chips were raw in the middle as was my steamed veg. The bearnaise tasted of nothing but butter and the meal was expensive. My partner faired better with his veal escallops, but his calamari and veges were also raw, and nothing was seasoned. Very average, and over priced.
Ange
September 05, 2008
We love the restaurant for breakfast, lunch and dinner! The meals are unique and they experiment with combinations of different tastes. The service is great and they are accepting of children (even mine which run around sometimes). The prices are equivalent to other restaurants in it's class
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