St Georges Restaurant has become an iconic landmark for its previous wine production, unique Dutch architectural design, and transformation over time. What began as a family-owned vineyard is now a notable restaurant with its own vegetable garden, rich in history and on the brink of a new Hawke’s Bay legacy.
The story of St Georges begins in the mid 1980s, located halfway between Hastings and Havelock North. The winery’s architecture was heavily influenced by the Dutch heritage of the original owners, designed with traditional Dutch design elements including brick exterior, steep gabled roofs and large ornate wooden doors.
This distinctive architectural style, with its blend of simplicity and elegance, quickly became a hallmark of the region. The choice of brick and wood as primary building materials was both practical and symbolic – practical for its ability to regulate temperature for wine storage and symbolic of the settlers’ old-world roots.
The winery’s architecture was heavily influenced by the Dutch wife of the owner and builder, Martin Elliot, with the interior featuring wide-beamed wooden ceilings creating a sense of warmth and connection to the land, and the exterior courtyard offering picturesque views of the vineyards, reminiscent of the open spaces on traditional Dutch farmlands.
Initially known for its small-batch artisanal wines, St Georges Road Winery and Vineyard produced classic New Zealand varietals, including sauvignon blanc, chardonnay and merlot, each crafted with a focus on minimal intervention to allow the natural qualities of the grape and the influence of the heavy soils to shine through.
Over time, as ownership changed hands, each new owner brought with them fresh ideas and a new vision for the property. In the 1990s, St Georges pioneered a new direction when wineries were permitted to run restaurants, marking a shift in focus from wine production to dining. By 1998, the vineyard had given way to a fully-fledged restaurant.
In the early 2000s, Dutch chefs took over, adding a Dutch goods shop that became a popular destination, offering everything from Dutch cheeses to wooden clogs. This bustling period brought a lively European flavour to St Georges, drawing in both locals and tourists.
Then along came Francky.
In 2012, Francky and Kat Godinho took the reins at St Georges, ushering in a new era with a nod to the growing trend in the region towards culinary tourism, exploring organics and farm-to-plate produce with minimal in-between interference. Visitors to Hawke’s
Bay were increasingly seeking out not just wineries but dining experiences that allowed them to pair local wines with gourmet cuisine. Francky, already an awardwinning chef and passionate organic gardener, saw the restaurant as an opportunity to merge his culinary skills with his love for growing food.
Under his guidance the restaurant, which quickly gained a reputation for its farm-totable dining, offered a seasonal menu that highlighted local produce.
The combination of European-inspired design and local ingredients, encapsulated in the warm, inviting environment created by the now widely recognisable architecture, produced a dining experience that felt both familiar and exotic – just what diners were seeking.
Kat and Francky Godinho have been custodians, chef and hosts of St Georges Restaurant for the past twelve years. The approach is simple, yet profound: Francky serves what he grows, heading out to the garden each day to harvest what will be on the diners’ plates that night. What becomes surplus is pickled for future use or sold as preserves.
Varieties of vegetables are chosen especially for the timing of their harvest and culinary properties. Menus change with the seasons and what is available in the garden. Francky says the diners love to ask questions about the vegetable growing.
Francky and Kat say they are fully invested in the process of growing organic produce for the kitchen, and over the years their young family has grown with the restaurant, and the three Godinho children are often found helping in the garden or assisting in the kitchen, making this a true family business.
With an eye towards the future and a deep respect for the past, Kat and Francky have recently completed a significant renovation of St Georges Restaurant, breathing fresh life into the building and marking a new chapter in its legacy. Although, visitors will still be drawn to the beautiful setting, distinctive architecture and the opportunity to celebrate life’s moments in a place that feels both intimate and authentic.
As well as a physical refresh, the renovation marks a reaffirmation of the values that have always been at the heart of St Georges. For over a decade, Kat and Francky have nurtured the business into something truly special, driven by their dedication and the unwavering support of a loyal community. Reflecting on this journey, they say they feel grateful for the patrons who have fuelled their dreams.
Today, St Georges Restaurant stands as a testament to the region’s rich wine and history as a horticultural growing region and the enduring legacy of its Dutch origins, all while embracing a forwardthinking approach to dining.
The building, with its distinctive architecture, remains largely intact, but now it frames a culinary experience that reflects the land’s abundance and the Godinhos’ commitment to sustainable dining.
St Georges Restaurant continues to be a place where history and innovation meet, creating a wonderfully unique experience for all who visit.
