Vidal Restaurant & Wine Shop

New Zealand(TM)s oldest winery restaurant, Vidal reaches a huge milestone of 30 years in service having mastered the secret of success in a typically fickle industry. From a humble wine bar and bistro in the 70s to one of the premier Hawkes Bay dining establishments today, it is the ability to change and keep abroad of our customers(TM) expectations while maintaining the same standard of excellence that makes this restaurant so successful.

In the last three years, Vidal(TM)s food direction has evolved and strengthened. Late 2009 and 2010 has seen some changes in the kitchen crew and subsequently an injection of new vitality and flavour to the cuisine. While still being true to classical roots, we have modernised and pushed towards a more outstanding product.

Ken and the team have made a concerted effort in the past 12 months to focus on menu planning and food styling - the result being a compilation of more complex and technical dishes, utilising the best locally sourced ingredients. In conjunction with our local suppliers we have specifically grown vegetables
that feature on the seasonal menus. Over spring and summer we have available to us Heirloom tomato varieties, flowers and micro greens which are cut fresh for service. We have also been lucky enough to have white asparagus grown exclusively for Vidal.

The current Vidal menu now encompasses a seafood course section, offering a greater diversity of dishes to select from " hence enriching the dining experience. A new, six-course ~Chefs Tasting Menu(TM), supplementary to our a la carte menu, has also been extremely well received.