Blooming good European dining has taken root at Vine | The Gourmand & Gourmet

Blooming good European dining has taken root at Vine

This New Farm institution just keeps getting better (thanks to a swanky Italian chef at the helm)!

Since its opening back in 2005, Vine Restaurant has been delighting New Farm locals (and foodie flavour-seekers like us!) with a pristine European menu.

Now, with a change of ownership to the team behind Milton’s thrilling Deer Duck Bistro and Chef Enzo Ninivaggi (who comes with Michelin-starred experience) under its white-starched apron, this classic bistro with modern twists is plating and stirring up its best offerings yet!.

While you could opt for a la carte, Vine offers three-, four-, and five-course set menus as well as a blind tasting degustation available in seven or nine courses (bigger is better, we always say…) for those who trust the team to introduce them to their favourites—and trust we do!

Vine’s menu is packed with elegant, unique combinations plated with expert style: think burrata with beetroot, porcini and a tarragon emulsion, risotto with confit duck, Tuscan kale and Port jus, and stunners like a hazelnut cremino with dark chocolate, cacao nibs, coffee, and vanilla sauce teasing you at the end of your meal.

When it comes to the drinks, Vine’s wine selection is, naturally, impressive; the glass list showcases classic Aussie, Italian and French drops, and the bottle list boasts a selection that’s worth toasting to (and with!). Cocktails like the Bitters of Oz, an Aussie-influenced spin on a classic Negroni, perfectly echo the old-meets-new balance of the menu.

While it’s been around for 15 years, Vine Restaurant’s sweet suburban location in the heart of New Farm means it’s often forgotten—take this as your reminder to pay Chef Enzo and the team a visit soon!


Keeping The G&G up to date requires a lot of lattes and espresso martinis, so we occasionally collaborate with local businesses we love, like this one. To see how we can help you out and to learn more about our food-crazy audience, head here.