The perfect place to meet, greet and eat.

Vices & Virtues has a tasteful ambient setting. The restaurant has been designed by the award winning Sydney based architecture and interior design firm Luchetti Krelle. With its boutique design, Vices & Virtues is warm, cosy and inviting. It is the place to meet and greet your party of guests, eat beautiful food that leaves you feeling good and simply relax.

At Vices & Virtues we offer a menu that is seasonally changing as our chefs are always busy 'experimenting' in the kitchen. The stars of the show include the delectable sous vide Angus eye fillet and the sustainable line caught fish. Alongside you will be able to choose fine products like Wairiri Buffalo Burrata and artisan baked breads. 

Our team are well trained and look forward to making your experience at Vices & Virtues an enjoyable and memorable one.

Vices & Virtues really is the perfect place to eat, meet and greet.

Meet our Chef

My style is to deliver healthy modern food

Tejas Nikam, Executive Chef

The menu has been curated by our executive chef Tejas Nikam and reflects todays modern cuisine. Tejas' has had an interest in food that began as early as the age of ten when he started cooking with his father. A creative flair further developed whilst studying away from home and having to cook for himself.

The turning point for Tejas was having the pleasure to work with Peter Gordon the chef known in the industry as 'The King of Fusion' at The Sugar Club. Working amongst Michelin Star chefs at The Sugar Club has meant Tejas brings a range of modern techniques to the cuisine served at Vice & Virtues.

Tejas has been named a Beef + Lamb New Zealand Ambassador Chef for 2020. This coveted ambassador role, nation wide there are only 4 people selected, will see Tejas drive innovation and creativity while promoting excellence using New Zealand beef and lamb. Read more.