Adjacent to the winery, Vidal Estate’s restaurant has been a popular destination for locals and visitors since the opening of its doors in 1979. Open for lunch and dinner, the atmosphere is one of relaxed sophistication. A talented team in the kitchen share a food philosophy of fresh and simple dishes using really good produce. The focus is on creating clean simple flavours using New Zealand fresh, seasonal, organic products and taking inspiration from classical methods and dishes. Vidal Estate’s comprehensive wine list, which showcases recent and aged Vidal Estate wines as well other top New Zealand wines, perfectly complements the dishes.
Please use the online booking form below and you will receive instant booking confirmation. Alternatively you can phone the Vidal Winery Restaurant directly on +64 6 872 7442 or email email@example.com where our staff will be more than happy to assist with any special requests or bookings larger than 8 people. We look forward to seeing you.
“...full of lightness and assured innovation, it (Vidal Estate Winery Restaurant) makes the most of high-quality local ingredients and classic flavour combinations.”
Cuisine Magazine 4 **** — Kerry Tyack
Prior to joining the Vidal Winery Restaurant team, Nathan worked at the renowned Pacifica restaurant in Napier where he worked his way up from up from Commis Chef to Sous Chef. In 2013 Nathan was awarded the ‘Supporting Chef of the Year’ at the Hawke's Bay Hospitality awards. In 2003 Nathan won a Silver medal at the New Zealand Culinary Fare awards and a Bronze medal in 2002. Nathan studied at the Auckland Hotel and Chef’s Training School after winning a scholarship from the AHCTS College Challenge.
In October 2013, Sarah Biel joined Vidal as Restaurant Manager of the Vidal Winery Restaurant, New Zealand’s first winery restaurant. Sarah is well placed to manage Vidal Winery Restaurant having attended the International College of Hotel Management in Adelaide, graduating in the top five. Sarah has also completed the Swiss Hotel Association Diploma of International Hotel Management as well as the Diplôme Culinaire d’Hôtelier of Le Cordon Bleu École de Cuisine.
Sarah has over ten years’ experience in the hospitality industry and has worked for companies such as Dawsons Catering and Bestaff Recruitment. “I am really excited to be working for one of New Zealand’s most iconic winery restaurants and am looking forward to raising the bar for Vidal Winery Restaurant even further” Sarah says of her position.