REVIEWED BY DE GROOTS MEDIAA 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 in 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, goats 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 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