Located on Jervois Road in Herne Bay, Vinnies by Geoff Scott provides a unique Kiwi dining experience.

Chef Owner Geoff Scott trained in London under Albert Roux at Le Gavroche before working in Italy and France before finally landing a job working for Alain Ducasse at his Michelin three star restaurant 'Le Louix VX' Hotel de Paris in Monte Carlo.
Geoff creates 'Haute Kiwi' Cuisine using respected French cooking techniques, inspired by indigenous and classic Kiwi flavours and combinations.

Geoff is assisted in the kitchen by his Sous Chef Ed Janwattana who worked as Sous Chef at Molten and was previously at Bracu. Maitre d' and Sommelier Pierre Guillot leads the front of house team delivering professional and friendly service. The real Kiwi experience, really!

The restaurant is decorated using natural New Zealand products including native timbers and raw steel. The tables are spot lit to provide an intimate and warm ambience for diners. The artworks adorning the walls change every four months giving a New Zealand artist an opportunity to showcase their works whilst providing guests with an ever changing back drop.

Rumour has it that the name Vinnies came about when the original owners, the Dobby's, did not have a name for the restaurant when it opened. After a few days one of the chef's suggested it be named after the next door neighbour's cat 'Vinnie' which use to prowl along the high back fence looking out for high-quality fish trimmings!