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Sunday Lunch

Travel only 35 minutes from central Auckland and feel a million miles away from home, to while away a pleasant Sunday afternoon at Vin Alto's Enoteca.  Relax between Enzo's extensive collection of antique glassware and winemaking equipment or in the intimate olive tree lined courtyard overlooking vineyards, herds of deer and views back to the city.  You will also be able to play Bocce -Italian version of Pétanque- on our Bocce court.

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Game Luncheon 

20th August 2017

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Hot Gluhwein

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A platter of venison bresaola, landjeger (square Swiss air dried beef salami)

& biltong, served with rye bread & onion capsicum pickle

Vin Alto M Barbera 2006 (from the cellar)

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Piroggen (a speciality from Siberia)

- a game surprise in pastry

Vin Alto Syrah 2000  (from the cellar)

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Venison saddle

with warm bearnaise sauce

served with a vegetable medley

Vin Alto Retico 2000 (from the cellar)

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Hot French Raclette with silver skin onions & cornichons

Vin Alto Recioto Riserva

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Margaret's Apple tarte tatin with crème anglaise

Vin Alto Vin Santo

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Arrival: 12:30

Cost: $120 per person

Bookings are essential

Pig on the Spit

Saturday 7th October 2017

Arrival time: 6.30pm

Enzo will be cooking a whole pig over charcoal and hence the evening function

The rest of the menu will follow in a few weeks

Cost: $120 per person

Bookings are essential

 

Christmas Spit Roast Menu

(Available for lunch on Saturday and Sundays from mid-November to the 17th December) 

 

- Kir Aperitif –

Welcome drink

 

- Antipasti -
Olive oil, roasted garlic heads, salmon pate,

white bean dip & country style pate

served with homemade olive bread & crusty garlic bread

- Pasta -

Enzo's homemade Italian Cannelloni


- Main Course from the Grill -

Pork scotch with crackling, slow-cooked over charcoal spit

Chargrilled Angus Rump Steak with herb crust

Swiss sausages

Fennel & pork sausages
Vegetable Gratin

Greek Salad

(The main course is served on platters, hot from the grill and these are brought to the tables and are self serve. Additional platters are brought round during the meal for those wanting more)

- Dessert -

Creme Caramel made by Margaret

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- Notes -

This is a Christmas themed lunch with decorations and Christmas Crackers

We are happy to cater for dietary requirements as long as we know in advance

The rump steak can be substituted for venison at an additional cost

Arrival time for lunch is approximately 12:30 & the lunches go through to approximately 4pm.

The cost per person is $78 and this includes the welcome drink.

We have a beverage list with our wines, beer (local & imported), soft drinks & homemade lemonade

Enoteca

The concept of an Enoteca dates back to Roman times when it was simply a country wine bar where local wines could be drunk and purchased. Also available were small plates of regional food or fresh produce from the farm prepared in the Enoteca kitchen by the family or wife of the host, very often using old family recipes and methods. The wine always remained at centre stage however, and the food was there to make them shine.

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