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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.

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Game Luncheon 

29th July 2018

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Christmas Pimms

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

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Pheasant Consomme

with wild Porcini mushroom

Spanish Sherry

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Riso con Tacchino

(wild turkey risotto)

Vin Alto Rose

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Parmigiana pan-fried Pheasant breast

served with leek & crispy diced potato

Vin Alto Ritorno 2006

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Homemade fresh Labna cheese aged in olive oil

served with flatbread

Vin Alto Recioto Riserva

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Apple strudel with warm vanilla sauce

Vin Alto Vin Santo

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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)

Enoteca Luncheon

26th August 2018

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Kir Royale

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Fish Bollito Misto

with spring onions, leeks, saffron & watercress

(A hearty fish soup of prawns, mussels, salmon & white fish)

Vin Alto Semillon 1998 (from the cellar)

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Fine Artichoke & Cream Bouchets

with Italian Parmesan

Vin Alto Rose

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Venison Ossobuco

with polenta & seasonal vegetables

Vin Alto Ritorno 2006

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Crema di Gorgonzola served with

Carta di Musica

Vin Alto Retico 2000 (from the cellar)

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Salted Caramel Cheesecake

Vin Alto White Port

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 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 port)

Bookings are essential - Email:enquiries@vinalto.com or Ph: 09-2928845

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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