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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.



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


Vin Alto Fizzante


Seafood Platter

Smoked Marlin pate with fresh dill & creme fraiche,

Old-fashioned jumbo prawn cocktail,

Kingfish carpaccio drizzled with extra virgin olive oil

and South Pacific Poisson Cru with coconut cream

served with homemade bread & salad

Vin Alto Pinot Grigio Riserva 2006


Pig on the spit

served with caramelised roasted apple sauce 

& roasted winter vegetables from the oven

Vin Alto Montepulciano Riserva 2008


Cheese Board with Italian Gorgonzola, Taleggio drizzled with olive oil &

Parmesan mousse served with candied walnuts & crackers

Vin Alto Vintage Port 2000


Lemon crepes filled with ice-cream and

topped with Belgium chocolate & French cognac sauce

and Raspberry Coulis

Vin Alto Espresso Liqueur


Cost: $120 per person

Bookings are essential

Phone: 09-2928845



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


- 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


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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