New to the local Christchurch food scene is Vices & Virtues – a modern and welcoming place to meet, drink and eat with your friends. In fact, the name of the restaurant encompasses its values perfectly – offering the best quality food and drink makes indulging in your vices once in a while, a healthy virtue.
The menu has been specifically created to ensure there is something for everyone to enjoy, including vegetarians and vegans. But that’s not all that shines about the menu. The creativity of Executive Chef, Tejas Nikam, means that the food on offer showcases the freshest produce for a flavour-filled experience. Tejas has worked with Peter Gordon at Auckland’s renowned The Sugar Club and has combined his creative flare with his passion for fresh, local produce to design the modern cuisine on the menu at Vices & Virtues.
The welcoming atmosphere of the restaurant was designed by award-winning interior designer from Sydney, Luchetti Krelle, to create a cosy and inviting place to enjoy yourself. Colours are drawn from the natural environment that surrounds Christchurch, but it’s not just the décor that reflects the environment – the menu does too. Sustainable line-caught fish, Canterbury Wairiri buffalo cheese and New Zealand-bred Angus eye fillet are highlights on the menu and showcase the taste of Christchurch and wider regions.
The stand-out item from the Vices & Virtues seasonal menu is the Wairiri Buffalo Burrata, a traditional fresh Italian cows’ milk cheese made from a divine combination of mozzarella and cream. Vices & Virtues uses buffalo milk straight from the local Wairiri Buffalo farm, which is made to order, produced and delivered within 24 hours to guarantee the freshest flavour and soft texture. The Burrata is paired with mixed heritage tomatoes, Salanova leaves, dried olive crumbs and mango nam phrik to bring to life this tantalising dish.
You can find Vices & Virtues in the heart of Christchurch City at 49 Salisbury Street. Check out the menu at www.vicesandvirtues.co.nz and indulge in the dining experience seven days a week, from 6am-10pm.