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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.


Summer Lunch Menu 

Saturday 25th March


- White Port Spritzer –

Welcome drink 

- Antipasti -

Olives, olive oil, sundried tomato pate, white bean dip & country style pate served with homemade olive bread & crusty garlic bread


Fish garnished with crayfish & served with a gypsy sauce

(slightly spicy with tomato, olives, capers & parsley)

- Main Course– 

Grilled venison with an Italian porcini mushroom sauce

Tagliatelle & Seasonal vegetables

- Dessert -

Chocolate Pots

Rich, creamy mousse made with Belgium chocolate & brandy


- Additional Information -

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

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

 Please enquire for further information @


Enoteca Lunch 

Sunday 2nd April


Kir Aperitif


Salmon Blinis

Vin Alto Rose


Tagliatelle al Prosciutto with Italian Parmesan

(Home-cured dried ham with a light creamy sauce & tagliatelle)

Vin Alto Celaio 1998


Agnello alla Pastora

(Oven cooked lamb with fresh herbs & baby potatoes)

Vin Alto Ritorno 2006


Italian Provolone Piccante with Mustard Fruit

Vin Alto Recioto Riserva


Margaret's Tiramisu

Vin Alto Espresso Liqueur


$98 all inclusive

Bookings are essential

Please advise of dietary requirements when booking


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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