After 27 years of fine dining in Herne Bay, Vinnies restaurant has closed its doors, with owner and chef Geoff Scott looking to open a new space in the future.

But fans of the famous 166 Jervois Road address are in for a treat with a new French-style bistro set to open, called Paris Butter.

The restaurant is the brainchild of 33-year-old Nick Honeyman ­- whose CV includes Sofitel, The Commons in Takapuna and Sale Street Bistro - and business partner Jeff Costello.

"Paris Butter takes its name from 'cafe de Paris', the complex butter sauce famous for making a steak come alive," said Honeyman.


"I will Kiwify my escargots - the famous garlic butter dish will be served with New Zealand clams, not snails. Another dish that will keep punters' mouths watering is chicken confit, which will be my trick on slow-cooked, KFC-style chicken."

Sounds delicious.