Nestled in the enchanting Blue Mountains, Vesta dishes up rustic mountain food with an Italian accent. With everything cooked in the burning embers of a 130-year-old Scotch oven, the restaurant delivers a dining experience that packs a flavourful punch.
Located in the heart of Blackheath, Vesta is surrounded by historic buildings and stunning mountain ranges, providing the perfect backdrop for a welcoming culinary affair. The restaurant itself occupies a heritage-listed building, complete with an open fire and courtyard, meaning you can sit back by the crackling flames, enjoy a succulent roast and breathe in the crisp mountain air.
Vesta was established in 2013 by owners David Harris, Sham Ward and Terry Tan, who have a combined 75 years of hospitality experience between them. Hailing from Sydney, David has worked in some of the city’s most prestigious restaurants, such as Bistro Lulu and Ten Buck Alley. Sham, born and bred in the Mountains, worked under Phillip Searle at Vulcans, where he perfected the art of cooking in the historic Scotch oven, knowledge he has passed on to the team in Vesta’s kitchen.
Similarly, Terry has spent over 30 years in the Mountains, working in the groundbreaking Cafe 40 and at Blackheath stalwart, The Victory Cafe. Together, the three experts have created a restaurant with a comfortable and rustic vibe that will leave you feeling like you’ve gone back in time.
European Chef, Misha Laurent, executes the menu by infusing accents of his heritage with local produce, creating a feast for your senses. As a boy growing up in Paris and Munich, before moving to Canada, he was exposed to a variety of tastes and textures, extending his experience beyond just one cuisine.
Much of what appears on your plate will have been sourced from local growers, inspiring what appears on the menu each season. Cheeses from Jennai, meats from the local butcher and olives from a nearby grower in Forbes, all contribute to spectacular dishes that are infused with the region’s avours.
Nibble on the ricotta soufflé, complete with spirulina, cavolo nero and bleu d’Auvergne for entree, before digging into the 12-hour slow braised lamb shoulder, where the meat literally falls off the bone.
For dessert, you can’t go past homemade bread and butter pudding, oozing with Frangelico cream and rhubarb jam and drizzled with rich chocolate. It’s the perfect way to finish off a dining experience at Vesta.
The complementary wine list is created by David and consists of a variety of drops, ranging from light, crisp whites to hearty, bold reds. Vesta delights in having a wide selection of both international and local varietals, meaning you’re bound to find something you enjoy. Freshly brewed Di Lorenzo coffee is also served daily for an extra kick.
Taking its name from the Roman goddess of heart, home and family, Vesta is a cosy restaurant with much to share. With meals drawn from the embers and served with such passion and air, it will have you coming back time and time again.