With all the doom and gloom of a global recession taking hold of our minds and wallets, one would expect that fine dining would be among the first personal treats to be struck off the list in order to remain in the positive side of the ledger.

Not true in Auckland, and especially not true for the die-hard Auckland fine diner and Vinnies Restaurant regular.

Sure, muses the waiting staff, things slowed down initially, but overall Vinnies is not feeling the pinch. While the spending may have changed – not as many glasses of wine with dinner, skipping entrees for dessert or vice-versa - people are still making reservations and walking in off Jervois Rd to indulge in all that Vinnies has to offer.

“After all, we all still need a treat now and then,” quips our waitress as she staples our receipt at the end of the night.

It’s not much of a surprise that Vinnies continues to do well as its reputation for great food and service has preceded it since 1990. And since 2005, when new owner and respected chef Geoff Scot took over the number of satisfied clientele has continue to grow.

Geoff’s ambition, successfully achieved with help from front of house Richard Pepper and pleasant, professional waiting staff, is to offer a ‘top class dining experience in comfortable intimate surrounds’. Warm colours, original artwork, billowing curtains, soft lighting and very comfortable velvet chairs help create the comfortable intimate surrounds. There’s also a private room, Kahikatea Room, available for large groups or business wining and dining if needed.

Our experience started the moment we walked in for an early dinner on a blustering Friday night. The first diners in we were given full attention until the other bookings started to arrive and we were forced to share. It made little difference as the care continued to be attentive, and at times a little over the top, but at least we knew we were being looked after.

The seasonal adapted menu set by Geoff was enticing, carrying influence from his 20 plus years in the trade which has seen him travel the world to hone his skills. We decided against the six-course degustation tasting menu ($180 or $110 without matching wines) and went with the lamb ($38) for him and the pork ($37) for me and a side of roast kumara ($8) to share.

Our meals arrived as even more guests poured in to fill more than half the restaurant’s tables. The dishes were beautifully presented, but lacked a little on the wow factor. His lamb was a touch tough and my pork was fine, but for the accompanying price we were expecting a bit more than fine and okay summations.

Having eyed up the interesting hot chocolate soup ($16) on the dessert menu earlier in the night, I had no hesitations in ordering the sweet consisting of rhubarb, mascarpone sorbet and cinnamon churros to follow. It came with a pleasing nod and smile from the waitress, but again, once it arrived lacked a little lustre. The hot chocolate acting as the soup was hot, but failed to leave me with a sense of indulgence I’d expected.

But for the minor blips I’m giving Vinnies the benefit of the doubt. Overall the experience was intimate and comfortable, the staff attentive and knowledgably, so achieving Geoff’s original ambition. And for a night which will rarely cost under $100 it really is a treat for most diners.

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