Vinnie's

Name: Vinnie's
Address: 166 Jervois Road, Herne Bay, 1011, 1011
Telephone: 09 376 5597

Located on Jervois Road in Herne Bay, Vinnies by Geoff Scott provides a unique Kiwi dining experience.

166 Jervois Road, Herne Bay, Auckland, 1011, NZ

• Tuesday: 6:00PM-10:00PM •Wednesday: 6:00PM-10:00PM •Thursday: 6:00PM-10:00PM •Friday: 6:00PM-10:00PM •Saturday: 6:00PM-10:00PM •

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Deals & Coupons

Details

Cuisine: French/French Bistro
Parking:
Alcohol Type: wine only
Takeout Available: No

Delivery Available: No
Catering Available: Yes
Reservations: Yes
Smoking Allowed: Yes

Dress Code: casual
Wheelchair Accessible: Yes
Seating: Outdoor, Indoor
Music Type:

A La Carte Menu

fresh bluff oysters – served three ways 5ea

earth & ocean25 (wild rabbit, hay smoked eel, sea beans, shiitake)

oxtail ‘master stock’ consomme19 (tofu,dumpling, sprouts, chinese broccoli)

cauliflower cloud (v)22 (radicchio, quinoa pops, pickled celery, balsamic)

Dessert Wines

Passage Rock Late Harvest Cabernet 10 48

Villa Maria Late Harvest Riesling 11 55

Domaine De Beaumalric Muscat 11 53

Yalumba ‘FSW’ Botrytis Viognier 12 60

Port

Quinta De La Rosa 10 yr Old Tawny 9

Barros ‘Late bottled vintage’ 09 7

sweet treat

lime marshmallow & bourbon whisky gum 4

affogato 10

5 Course Tasting Menu

monkfish (sweet pea, cherry tomatoes, radish, coriander & ginger)

Croix de Maunay Chenin Blanc, Vouvray France 2014

cauliflower cloud (radicchio, quinoa pops, pickled celery, balsamic pearls)

Tonon Prosecco, Valdobbiadene Italy NV

smoke wild pork (golden raisin, baby spinach, baby onions, crackling)

Rockferry Chardonnay, Marlborough 2011

slow cooked pressed beef (artichokes, swiss chard, garlic, kale)

Logan Cabernet Merlot, Orange Australia 2010

tonka wonka chocolate cake (pistachio, dulce de leche, yoghurt, tonka bean)

Villa Maria Late Harvest Riesling, Marlborough 2012 lime marshmallow & bourbon whisky gum

five courses 125 pp

matching wines 70 pp

supplementary cheese course 10pp

7 Course Tasting Menu

seven courses 140 pp

matching wines 85 pp

supplementary cheese course 10pp

cauliflower cloud (radicchio, quinoa pops, pickled celery, balsamic pearls)

Tonon Prosecco, Valdobbiadene Italy NV

monkfish (sweet pea, cherry tomatoes, radish, coriander & ginger)

Croix de Maunay Chenin Blanc, Vouvray France 2014

oxtail ‘master stock’ consomme19 (tofu,dumpling, sprouts, chinese broccoli)

Tresillian Rose, Camterbury 2011

smoke wild pork (golden raisin, baby spinach, baby onions, crackling)

Rockferry Chardonnay, Marlborough 2011

slow cooked pressed beef (artichokes, swiss chard, garlic, kale)

Logan Cabernet Merlot, Orange Australia 2010

rubarb (hibiscus jelly, elderflower ice-cream, meringue)

Osawa Late Harvest Gewuerztraminer, Hawkes Bay 2011

tonka wonka chocolate cake (pistachio, dulce de leche, yoghurt, tonka bean)

Villa Maria Late Harvest Riesling, Marlborough 2012

lime marshmallow & bourbon whisky gum

Seven for Seventy

Every Wednesday evening 70.00

Every Wednesday evening the chefs at Vinnies get a chance to flex their creative muscles by creating a special seven course tasting menu. Customer feedback is always welcome so as to ensure Geoff and the team know that they are on the right track. So come in and be part of the evolution of Vinnies. At just $70 this experience is not to be missed.

Three Course Set Menu

to start

cauliflower cloud (radicchio, quinoa pops, pickled celery, balsamic pearls)

smoked wild pork (golden raisin, spinach, baby onions, crackling)

40 degree ora king salmon (salmon jerky, olive soil, crème fraiche, carrot)

to follow

Market fish (red jackets, parsnip crème, wild sea fig, dates, citron)

slow cooked pressed beef (artichokes, swiss chard, garlic, kale)

indigenous ‘hangi’ lamb (butternut, cabbage, black rice, puha & tamarillo)

to finish

Vinnie's

Reviews 0

Deals & Coupons

Details

fresh bluff oysters – served three ways 5ea

earth & ocean25 (wild rabbit, hay smoked eel, sea beans, shiitake)

oxtail ‘master stock’ consomme19 (tofu,dumpling, sprouts, chinese broccoli)

cauliflower cloud (v)22 (radicchio, quinoa pops, pickled celery, balsamic)

Passage Rock Late Harvest Cabernet 10 48

Villa Maria Late Harvest Riesling 11 55

Domaine De Beaumalric Muscat 11 53

Yalumba ‘FSW’ Botrytis Viognier 12 60

Quinta De La Rosa 10 yr Old Tawny 9

Barros ‘Late bottled vintage’ 09 7

lime marshmallow & bourbon whisky gum 4

affogato 10

monkfish (sweet pea, cherry tomatoes, radish, coriander & ginger)

cauliflower cloud (radicchio, quinoa pops, pickled celery, balsamic pearls)

smoke wild pork (golden raisin, baby spinach, baby onions, crackling)

slow cooked pressed beef (artichokes, swiss chard, garlic, kale)

tonka wonka chocolate cake (pistachio, dulce de leche, yoghurt, tonka bean)

five courses 125 pp

matching wines 70 pp

supplementary cheese course 10pp

seven courses 140 pp

matching wines 85 pp

supplementary cheese course 10pp

cauliflower cloud (radicchio, quinoa pops, pickled celery, balsamic pearls)

monkfish (sweet pea, cherry tomatoes, radish, coriander & ginger)

oxtail ‘master stock’ consomme19 (tofu,dumpling, sprouts, chinese broccoli)

smoke wild pork (golden raisin, baby spinach, baby onions, crackling)

slow cooked pressed beef (artichokes, swiss chard, garlic, kale)

rubarb (hibiscus jelly, elderflower ice-cream, meringue)

tonka wonka chocolate cake (pistachio, dulce de leche, yoghurt, tonka bean)

lime marshmallow & bourbon whisky gum

Every Wednesday evening 70.00

cauliflower cloud (radicchio, quinoa pops, pickled celery, balsamic pearls)

smoked wild pork (golden raisin, spinach, baby onions, crackling)

40 degree ora king salmon (salmon jerky, olive soil, crème fraiche, carrot)

Market fish (red jackets, parsnip crème, wild sea fig, dates, citron)

slow cooked pressed beef (artichokes, swiss chard, garlic, kale)

indigenous ‘hangi’ lamb (butternut, cabbage, black rice, puha & tamarillo)

rhubarb (hibiscus jelly, elderflower ice-cream, meringue)

new zealand & french cheese selection(house-made walnut bread, canterbury )

wonka tonka chocolate cake (pistachio, dulce de leche, yoghurt, tonka bean)