Blackheath A tiny, enchanting mountain village smack bang in the middle a world heritage area. That’s where you’ll find us.
Slow Food Vesta is about slowing down, indulging the senses & savouring life. Taking a moment to breathe the crisp mountain air, to smell the aroma
of a good wine.
Vesta’s menu & philosophy is built around our 120 year old scotch oven, fired by vintage ironbark sourced from Mudgee, allowing us to slow roast dishes in a deep radiant heat.
We use only the freshest, seasonal ingredients supplied by our friends around the region.
The Boys Vesta was created in 2013 by
David Harris, Sham Ward & Terry Tan.
David is from the city, Sham is a mountains boy, born & bred. Vesta, their latest project, brings together the best of both worlds.
David headed up some of Sydney’s most stylish dining joints, including
Bistro Lulu and Darlinghurst’s beloved
Ten Buck Alley.
Sham served under mentor Phillip Searle at Vulcans, the Australian dining institution that occupied the very same site as Vesta.
Sham has been tucked away in the Vesta Test Kitchen, perfecting his masterful desserts. His Bombe, a homage to Vulcan’s iconic checkerboard ice-cream, is not to be missed.
With chef Alfie Elwell in the kitchen, and the scotch oven firing, this fearless culinary team are here to take you on a journey of discovery & delight, a feast for the senses.