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Sunday Lunch

The Sunday Lunch also makes a great gift.

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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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New winter menu

Starting Sunday 20 June

Escape the cold and warm yourself at our fireplace enjoying our new Enoteca menu, with wholesome winter food, red wine and Port.

Few things are better than a nice hot soup on a cold winter's day.  We will serve you a traditional Italian soup of white onions and garlic topped with bread croutons, accompanied with a glass of Vin Alto Pinot Grigio Riserva. 

The 'Leighton's Block' Shiraz 2007 almost didn't get made. Our good friend and neighbour, Leighton Smith, had almost given up on his Syrah crop in 2007.  It had been a very challenging growing season and some grapes were ripening, while others were lagging well behind and in some bunches there was evidence of rot.  Enzo decided to try and make the wine, hand selecting the best individual berries from each bunch, a real labour of love.  The result is a lovely, approachable wine with an unmistakeable Shiraz nose and nice peppery character, which  will really shine next to flavoursome mushroom heads stuffed with pancetta, parsley and Parmesan.

For the main event we selected the Vin Alto Celaio 2004, a wine best described as a 'Chianti on steroids', made in the super Tuscan style with Sangiovese grapes, a touch of Cabernet and some Merlot.  This wine can easily handle a dish with bold flavours and we feel that our braised lamb shanks are the perfect match.  We will serve them with hand made gnocchi to soak up the sauce and roasted winter vegetables.

After many years in New Zealand we still can't quite come to grips with a winter without Christmas festivities.  It must be our European heritage that links these two so strongly and that's why we feel totally justified bringing out the Christmas Port and serve that to you with a beautiful piece of artisan Brie, from the cheese makers at Puhoi.

No Sunday Lunch is complete with the all-important 'dolce'.  For this occasion we have preserved red berries in Vin Alto Limoncello and present them topped with Limoncello cream and a glass of Limoncello on the side.  A nice strong cup of coffee will set you up for a safe trip home, ready to face the week with a smile on your face.

Come and join us, we love to see you!

Vedivi presto! 

We are able to accommodate special dietary requirements providing we have sufficient notice.  All our food is freshly prepared, so we do need to know how many guests to expect, a few days in advance. 

For enquiries or reservations, please phone

09 292 8845 or enquire online

Enoteca menu Classico ($ 95.00 per person)

Aperitivo
Kir
Vin Alto Chardonnay with a dash of Cassis

minestra tradizionale dell'aglio
- traditional white 'aoli' soup topped with bread croutons -
Vin Alto Pinot Grigio Riserva 2006

funghi ripieni con il panceta
- stuffed mushroom heads with panceta, parsley and Parmesan cheese-
Vin Alto 'Leighton's block' Shiraz 2007 

stinco di agnello con gremotata di arancia, gnocchi e vegetali di inverno arrostiti
- braised lamb shank with orange gremolata, gnocchi and roasted winter vegetables-
Vin Alto Celaio 2004

'Puhoi' Brie dell'artiginale, con conserva di frutta di pera
-Puhoi artisan Brie with pear compote-
Vin Alto Christmas Port

Limoncello screma con rubino brillo bacche
- Vin Alto Limoncello cream with tipsy ruby berries -
Vin Alto Limoncello

Caffè

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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