Owners Steven and Lucia have created Vitis eatery in order to create a relaxed, and organic feeling venue for both dining, or for just enjoying some drinks into the night.

The Food

The Food

The food is all about sharing – again, perfect for the Braddon precinct – and caters to casual snacks while perched on stools on the front window, all the way through to sitting down with family and friends in the dining area located down the back of Vitis within earshot of the kitchen pass.

The protein component of the food is sourced primarily on local and ethical free range principles. This not only means better welfare for the animals but also ensures higher quality and fresher produce.

The menu is based around seasonal produce and meals to meet the weather at hand.

Current food menu highlights are:

  • Lamb ribs // grain salad with honey yoghurt
  • Quail dolmades // currents, pine nuts & cauliflower
  • Peppered rib eye // mushroom mashup with diane sauce
  • Duck 3 ways // pumpkin & plum, ginger
Download our Food MenuAbout Our Drinks


We have created Vitis eatery to enable diners to relax at the bar and grab a craft beer or two or peruse the extensive wine list with wines featured from Europe, and local Australian wineries.


  • Bridgeroad Brewery Golden ale tap beer (Victoria)
  • Bridgeroads Brewery Chestnut pilsner (Victoria)

White Wine

  • Chateu Bela Riesling (Slovakia)
  • La Vis Simboli Pinot Grigio (Italy)
  • Torres Via Sol Penedes (Spain)

Red Wine

  • Winey of Good Hope Pinotage 2012 ( Sth Africa)
  • A.C Bordeaux Rothchild Reserve 2011 (France)
  • Cullen Merlot malbec 2012 (W.A)

Download our Wine List


Born and raised in Canberra, Jeff started cooking in a little French restaurant in the city, before he joined Ottoman cuisine, and did so for quite some years. Before heading overseas in 2005 he also did brief stints at Silo, and Watersedge.

After travelling Europe for 6 months it was time to try and gain more experience in the culinary world and broaden his food knowledge. He did so in Edinburgh working at Martin Wisharts, Edinburgh’s first Michelin starred restaurant as chef de partie. He later followed up with a year in Cornwell at Restaurant Nathan Outlaw now holding 2 Michelin stars.

In 2009 he moved back home to Australia and explored both Sydney and Melbourne & eventually moving back home in 2013 since then has worked at Soju Girl at the front of house, and cooking out at Gundaroo at Grazings

Jeff now alongside with friend Yarek, & owners Lucia and Steve has been given the opportunity to cook the food he has learnt, loves and created through his travels and cooking experiences. The menu will be based around local and free range produce, and having strong influences of Mediterranean, European and Australian flavours.

The decor

Designed by both the owner Steven Casson, and interior designer Christiane Nowak, features elements found in nature – rocks, wood and plants.  The highlight is the use of vines which signify the link to Vitis (being the botanical name for grapes) that will eventually snake their way around the bar and through some of the walls to add a lovely soft and natural element to the room. Set in beds of large white pebbles, in metal cages, they paint a stark contrast against the darker hues throughout the room.

With largely untreated woods throughout the space in the furniture, and fittings, as well as the simple, geometric pinewood mobiles that hang above head-height, there are plenty of surprising elements to what is a carefully understated design.

About Our Food

Vitis Eatery

Tuesday - Friday 11:00am-Late | Saturday, Sunday 8:00am-Late