EVERY ELEMENT COVERED
There is something special about the Christchurch food scene and adding to this ever-growing diversity is a modern and welcoming place to meet, eat, and drink – Vices & Virtues.
The eatery’s name encompasses its values completely; it offers the best quality food and drinks to make indulging in your vices a healthy virtue.
The decisiveness of the contemporary Ōtautahi consumer has been considered. The menu has been designed with every customer in mind – featuring a range of vegetarian options. Using the freshest ingredients and produce, the team has been allowed to spread their creative wings; the menu was designed
by Tejas Nikam, who worked with New Zealand celebrity chef Peter Gordon at Auckland’s renowned The Sugar Club. He has combined his creative flair with a passion for the fresh and local.
The menu also has sustainability in mind: line-caught fish, Canterbury Wairiri buffalo cheese, and New Zealand bred Angus eye fillet are all highlights on the menu and showcase the taste of the city and its surrounds.
The most popular dish on the menu is the Wairiri Buffalo Burrata, a traditional fresh Italian cows’ milk cheese made from a combination of mozzarella and cream. It is made using buffalo milk straight from Wairiri Buffalo farm in Malvern Hills west of Christchurch. The Burrata is paired with mixed heritage tomatoes, salanova leaves, dried olive crumbs, and mango nam phrik – bringing zest to this tantalising dish.
Continuing the reflection of the region is the design – when dining out, the setting is as important as the food. This has been considered at Vices & Virtues. Situated in the northern fringe of the central city opposite the Victoria Clock Tower on Salisbury Street, the atmosphere of the restaurant was designed by an award-winning interior designer from Sydney, Luchetti Krelle, to create a cosy and inviting environment.
With summer fast approaching, the talented team have also indulged their creativity in designing a bespoke Christmas menu. Put 1–24 December in your diary; it is recommended you book to get your chance to experience this decadent offering as it is bound to sell out.
Open from breakfast through till dinner, choose your time to indulge, while supporting local.