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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 P├ętanque- on our Bocce court.



Mid-Winter Christmas Menu

17th June 2018


Hot Winter Gluhwein


Beetroot-cured salmon served with

fresh horseradish cream (from the Vin Alto garden) 

with mesclun salad garnish


Turkey roulade

served on a bed of brown & white champignon mushrooms

with truffle sauce


Swiss style smoked & oven baked ham

served with traditional warm potato salad & Italian green beans


Vintage Gouda

(strong full-bodied flavour with a bite, produced in November 2015)

served with griddle cakes and apple butter

(caramelised apple puree with cider & cider vinegar)



(Viennese Chocolate Cake)



Arrival: 12:30

Please advise of dietary requirements when booking

Cost: $95 per person including the welcome drink

Wine, beers & soft drinks available to purchase (not included in the cost per person)

Game Luncheon 

29th July 2018


Christmas Pimms

Pimms is made with gin, martini rosso (vermouth), grand marnier


Fish bollito misto with spring onions, leeks, saffron & watercress

(A medley of prawns, mussels, salmon & white fish)

Vin Alto Pinot Grigio 2016


Riso con Tacchino

(wild turkey risotto)

Vin Alto Rose


Pan-fried Pheasant breast with Italian parmesan & bruschetta

served with leek & crispy diced potato

Vin Alto Ritorno 2006


Homemade fresh Labna cheese aged in olive oil

served with flatbread

Vin Alto Recioto Riserva


Apple strudel with warm vanilla sauce

Vin Alto Vin Santo


Date: Sunday, 29th July 2018

Arrival: 12:30

Please advise of dietary requirements when booking

Cost: $120 per person all-inclusive

 (Each course is matched to a tasting of wine or liqueur)


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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