Yet another wine and epicurean venture is set to grace the Herne Bay neighbourhood.
Only two doors down from the recently opened Paris Butter comes a newly branded local set to complement its wildly successful neighbour. Endowed with a title that is poised to promptly find its place in your vernacular by way of straight-forwardness, Jervois Road Wine Bar & Kitchen (or just ‘Jervois Rd’ for short), has officially taken the place of the former Piccoli Piatti.
We won’t lie — the fit-out has changed very little. Piccoli’s bare brick walls, predominant bar and intimate tables are much the same. However, the offerings are rather different to that of its predecessor’s regional Italian cuisine. At the helm is sommelier and proprietor Benjamin McManus whose vast background in hospitality — including stints at Ponsonby Road Bistro, Jervois Steak House and Palm Court at the Langham — has equipped him with an abundance of ideas, some of which have culminated in his first solo venture.
The casual wine bar and kitchen will be the perfect place for an evening nibble and drop of artisan wine or boutique beer. One of Jervois Road’s biggest assets is likely to be its new wine technology, Caravin — a contraption that can reap the good stuff from bottles of corked wine without removing the cork itself. A Teflon needle is used to access the wine and replace what’s been taken with argon gas, in turn meaning that you’ll be able to pop in and enjoy a glass of very nice wine that you wouldn’t normally commit to. Also, stemming from the knowledge McManus acquired during his time as a tea sommelier, and from his love of exotic teas, there’s a selection of unique tisane-inspired cocktails.
The short menu features a succinct list of items, largely made in-house. The artisan cured meat platter allows you to choose from a selection of cured and aged meats, similarly with the selection of cheeses. At the core of the menu are dishes such as cured mackerel with olives and citrus, Olaf’s sourdough with lamb merguez meatballs — a spicy north African mixture, cooked in a tomato and garlic sauce. There’s also bruschetta with cured salmon and dill and mini brioche bun burgers with Wagyu mince, homemade mustard coleslaw, horseradish and ranch sauce.
With a good range of wines on offer — the vast majority of which are either organic or biodynamic — and a selection of small dishes worth trying, we wouldn’t be surprised if this new Herne Bay destination becomes something of a new local.
Tuesday to Sunday — 3pm till late
Jervois Road Wine Bar & Kitchen
170 Jervois Road