WALKING in to the first day of service at Buzzworks' latest Ayrshire venue, you just get that feeling that they are on to something special. 

Although it isn't a new building and still has the same recognisable smiles as you enter what was once Elliot's, Vic's and the Vine really stands out as modern, classy and in touch with what natives and visitors want to see in a restaurant.

Ardrossan and Saltcoats Herald: Haggis gateau with bashed neeps, champit tatties, whisky jus and four peppercorn sauce.Haggis gateau with bashed neeps, champit tatties, whisky jus and four peppercorn sauce.

Ardrossan and Saltcoats Herald: Grilled fillet of scottish salmon with wilted spinach, garden peas, parsley baby potatoes, white wine sauce and pastry chard. Grilled fillet of scottish salmon with wilted spinach, garden peas, parsley baby potatoes, white wine sauce and pastry chard.

The bustling sound of service you expect on a busy Thursday afternoon is not present yet the place is full. It's down to the atmosphere that the staff provide, you feel like you could be relaxing in your own back garden as you await the beginning of your dining experience. 

The sun beats through the window and we studied the array of food and drink on offer, a vast yet not overly complicated menu for lunch with more substantial and interesting options available at dinner time. 

Ardrossan and Saltcoats Herald: Chill crumbed cauliflower served with smashed avacado, chickpea salsa and caramelised lime dressing.Chill crumbed cauliflower served with smashed avacado, chickpea salsa and caramelised lime dressing.

Ardrossan and Saltcoats Herald: Thai spiced breast of chicken with prawn cracker crust, edamame bean and pak choi, fragrant basmati rice and rice noodle crisp.Thai spiced breast of chicken with prawn cracker crust, edamame bean and pak choi, fragrant basmati rice and rice noodle crisp.

We went for three courses and not one element let us down. From the caramelised lime dressing on the Chilli crumbed cauliflower to parsley baby potatoes served with the grilled salmon. 

General Manager Holly spoke about how the 70 strong staff within the venue will do everything that they can to cater for the needs of their customers and how they hope to make the Vic's and the Vine Scotland's premier day and night venue. 

Ardrossan and Saltcoats Herald: Chocolate eclair ice cream sandwich served with ice cream from Vanilla Joe's. Chocolate eclair ice cream sandwich served with ice cream from Vanilla Joe's.

Ardrossan and Saltcoats Herald: Tablet crunch sundae with shortbread, butterscotch sauce and strawberry coulis. Tablet crunch sundae with shortbread, butterscotch sauce and strawberry coulis.

With a capacity of 435 people, the restaurant and bar are officially open to the public from today with different offerings on either side of the wall. 

Vic's will be fast paced pub grub with technology leading the way of service with proper live music, big screen TVs for live sport and the feel of a modern and spacious nightclub. 

The Vine takes dining to the next level whilst still being affordable and doesn't deviate from the classic Buzzworks way.