# data[].attributes.attachment_link.readable_text
Designed for sharing, this menu is our take on contemporary New Zealand fusion cuisine and is inspired by the warmth, freshness and delicious kind of complicated simplicity that we love about the cuisines of Japan, Korea and China.
For pickup + deliveries please refer to our latest online menu here.

# data[].attributes.attachment_link.description
Designed for sharing, this menu is our take on contemporary New Zealand fusion cuisine and is inspired by the warmth, freshness and delicious kind of complicated simplicity that we love about the cuisines of Japan, Korea and China.For pickup + deliveries please refer to our latest online menu here.

# data[].attributes.attachment_link.readable_text
Opening Hours:

Monday to Sunday - 7am - Late
Bookings and walk-ins welcome

Breakfast

Lunch & Dinner

Set Menu

Dessert

Drinks

0% Alc

Breakfast Cocktails

Bellini

Breakfast Martini

Bloody mary

Dairy

Mozzarella focaccia di recco

Parmesan, rosemary & cucumber

Stracciatella, sweetcorn, red onion & dill

Burrata, capsicum, basil & olive

Seafood

Te Matuku Bay pacific oysters

Smoked warehou pate, green tomato & sourdough

Chargrilled squid, tomato, basil & romesco

Octopus carpaccio, caperberry, anchovy & watercress

Pan roasted flounder, eggplant, chilli & proscuitto

This menu is a sample - our set menus can change twice daily

Set menus are requried for groups of 18 or more

Set menu

Focaccia

Stracciatella

Carpaccio

Trevally crudo

Doppio

Chargrilled Lamb

Pan roasted porea

Tomato

Red rascal potatoes

Lemon Tart

Semifreddo

Trifle

Cheese 60g

Baguette crisps, honeycomb, quince & walnuts

Drinks

Dessert Cocktails

DESSERT WINE

DIGESTIVI

Sherry

COGNAC/ARMAGNAC/CALVADOS

Port

SINGLE MALT

Beer

Tap 330ml

Bottle 330ml

Wine List

Bubbles

White

Rosé

Red

Cellar List

Champagne

New Zealand

France

Italy

Spain

Australia

Shrubs

Sodas

Fresh Juice

Smoothies

Peach, apple, chia & cinnamon 8

Strawberry, yoghurt & vanilla 8

Avocado, apple, oats & good green stuff 11

Almond, honey, oats, egg white & clean lean protein 11

Specialty Cold

Berry, apple & cinnamon iced tea 6

Mint, lemon & juniper iced tea 6

Lemongrass, ginger, thyme & turmeric kombucha 9

Lavender, hibiscus, rosehip & vanilla kombucha 9

Specialty Hot

↑ Return to top

Copyright © 2022 Savor Group Limited. All Rights Reserved. Alcohol is supplied under Off Licence - Savor Group Limited / 007/OFF/9006/2021 expiry date July 1st 2023 and Savor Group Limited 007/OFF/9109/2020 expiry date December 1 2021 and this can be viewed here. In order to purchase alcohol, you must be over 18 years old and legally entitled to do so.

# data[].attributes.attachment_link.description
Monday to Sunday - 7am - Late Bookings and walk-ins welcome Breakfast Lunch & Dinner Set Menu Dessert Drinks 0% Alc Breakfast Cocktails Bellini Breakfast Martini Bloody mary Dairy Mozzarella focaccia di recco Parmesan, rosemary & cucumber Stracciatella, sweetcorn, red onion & dill Burrata, capsicum, basil & olive Seafood Te

# data[].attributes.attachment_link.title
F&B Service Ep.6 - Who's Who in the Kitchen

# data[].attributes.attachment_link.entities[].name
Michelin Stars The Madness of Perfection

# data[].attributes.attachment_link.title
Cook: What it Takes to Make It in a Michelin-Starred Restaurant

# data[].attributes.attachment_link.description
Follow Joseph Johnson's glorious and relentless pursuit of his cooking dream as he works his way up the cooking echelon in the kitchen of Mélisse - Chef Josiah Citrin's shining star in the Los Angeles food scene. Produced by Life & Thyme in Los Angeles: http://lifeandthyme.com/ Directed by Nathan Sage: http://nathansage.com/.

# data[].attributes.attachment_link.title
The busy kitchen at Michelin star restaurant Steirereck

# data[].attributes.attachment_link.readable_text
Are of spicy in nature in order to stimulate the appetite for the dishes that are to follow in the course.

In recent years, hors d'oeuvres have gained popularity, and now appear on most of the menus in modest eating places.

Served from a rotating trolley or a tray a small amount of each variety being placed on the plate to make up a portion.
Examples Of Hors d oeuvres are :
Salads: Beet root, Potato Salad, Tomato Salad, Fish Mayonnaise, Russian Salad

Caviar : Roe of sturgeon fish

Shellfish cocktail : Prawns or shrimps on a bed of shredded lettuce covered with tomato flavoured mayonnaise.

Melon Frappe : Chilled Melon

Saumon Fume : Smoked Salmon

Pate maison : Goose or chicken liver, cooked , sieved and well seasoned.

2 - Potage / Soup

Soup also act as an appetizer for the further courses to come. Soups like clear soup(consommé) and the other a thick soup (crème, veloute, puree) are served during this course. Although it must be noted that the clear soup is always placed first on the menu.
Examples of Potage :
Consommé julienne : - clear soup garnished with strips of root vegetables

Consommé celestine : - clear soup garnished with strips of savoury pancakes.

Bisque d homard :- thick lobster- flavored soup

Green Bean Soup : - cream of Green Beans

Soup a l oignon : - clear onion soup

3 - Oeuf / Egg

Oeufs are the dishes made from egg. There are many styles of cooking and preparation of eggs such as boiled, en cocotte, poached or scrambled. This course is not included in the dinner menu.
Examples of egg dishes are:
Omelette espagnole - Flat omelette with onions, peppers and tomatoes

Omelette aux tomates : - tomato omelette

Omlette aux champignons : - mushroom omelette

Oeuf poche florentine : - poached egg on a bed of spinach coated with cheese sauce & gratinated

Oeuf brouille au lard : - scrambled egg with bacon.

4 - Farinaceous / Farineaux / Pasta or Rice

This is Italy's contribution to the courses of the menu. It includes different kinds of rice and pasta. Pasta dishes are spaghetti, lasagne and gnocchi. There are more than 200 varieties of pasta. The ingredients, size, shape and colour determine the type of pasta.
Examples of farinaceous dishes are:
Spaghetti napolitine - spaghetti in a tomato- and garlic- flavoured sauce.

Ravioli : - noodle type pasta filled with a variety of stuffing, such as chicken, beef, and spinach

Cannelloni : - rolls of ravioli paste filled with stuffing as for ravioli.

Gnocchi romaine - semolina based.

Spaghetti bolognaise - spaghetti blended with minced lean beef with rich brown sauce.

5 - Poisson / Fish

Poisson are the dishes made from fish. Fish, being soft-fibred,prepares the palate for the heavier meats that follow. Ideal fish for dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are: Cod, Bass, Haddock, Brill, Hake, and Plaice.
Examples of fish dishes are:
Sole meuniere : - Sole shallow fried in butter.

Sole colbert : - Sole, flour, egg and bread crumbed and deep fried. (fillets).

Sole cubat : - fillet of sole poached, dressed on a mushrooms puree and coated with a cheese sauce.

Darne de saumon grillee, sauce bearnaise - salmon cutlet grilled with an egg- and butter based sauce flavoured with tarragon.

Homard Newburg : - Lobster served with thickened sauce of fish stock and cream flavoured with brandy and finished with butter.

6 - Entrée / Entree

The First in the meat course Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are always accompanied by very rich gravy or sauce when releve follow entrée then potatoes and vegetables are not served with the latter; if, however a releve does not follow the entrée they would be served with the dish.
Examples of this type of dish are :
Poulet saute chasseur : - saute chicken in a rich brown sauce flavoured with tomatoes and mushroom.

Supreme de volaille sur cloche - breast and wing of chicken cooked under a cover in oven.

Steak Daine : - minute steak shallow fried and flavoured with onions and mushrooms finished with red wine or cream.

Chateaubriand : - double fillet steak grilled.

7 - Sorbet / Sorbet

Because of the length of the French classical menu, this course is considered to be the rest between courses . It counteracts the previous dishes, and rejuvenates the appetite for those that are to follow. It is water and crushed ice slush flavoured as a rule with champagne and served in a glass.
Examples of sorbet :
Lemon Sorbet

Champagne Sorbet

Calvados Sorbet

Peach Sorbet

Raspberry Sorbet

8 - Releve / Joints

This is the main meat course on the menu, Releves are normally larger than entrees and take the form of butcher's joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course.
The Dish may contain any of the following:
Lamb (Agneau) Chicken (Poulet)

Beef (Boeuf) Duckling (Caneton)

Veal (Veau) Fowl (Poulard)

Ham (Jambon) Tongue (Langue)

Pork (Porc)
Some Examples of Releve:
Contrefilet de boeuf roti a l anglaise : - boned and roasted sirloin of beef.

Carre d agneau roti : - roast best end of lamb

Cuissot de porc roti puree de pommes : - roast legg of pork with apple sauce.

Gigot d agneau roti sauce menthe : - roast leg of lamb with mint sauce

9 - Roti / Roast

At this stage the balance of the courses is gradually returning from heavy to light. Roast always contain roast of game or poultry: - chicken, turkey, duck, pheasant, quail. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a cresent shaped dish.
Example of Roti:
Roast chicken

Braised duck

Roast quail

10 - Legumes / Vegetables

We now have a vegetable dish served only with its accompanying sauce. These are vegetable dishes that can be served separately as an individual course or may be included along - with the entrée, relevé or roast courses.
Examples of Legumes:
Pommes au four: - baked jacket potato

Champignons grilles : - grilled mushrooms

Choufleur mornay: - cauliflower with a cheese sauce.

Haricots verts au beurre: - French beans tossed in butter

11 - Salades / Salad

Various types of salads which are served during this course.

Examples of salades are:

Salade francaise : - lettuce, tomato, egg, & vinaigrette dressings.

Salade vert: - Lettuce, watercress, cucumber and green pepper.

12 - Buffet Froid / Cold Buffet

In this course Chilled meat(small) pieces are served.
Examples of cold buffet items are:
Poulet roti : - Roast chicken

Ham in Parsley Aspic (Jambon Persillé)

Caneton Roti: - Roast Duck

Mayonnaise d hommard: - lobster mayonnaise

13 - Entremets / Sweets

Entremets on a menu refers to desserts. This could include hot or cold sweets, gateaux, soufflés or ice-cream.
Examples of Entrements:
Crepe suzette : - pancakes in a rich fresh orange juice and flamed with brandy.

Ananas Flambes au kirsch: - Pineapple flamed with cherry flavoured liquor.

Peche Melba: - Vanilla Ice cream topped with a peach coated with a raspberry jam sauce and decorated with cream.

Bombes : - various Ice cream sweets.

14 - Savoureux / Savory

A dish of pungent taste, such as anchovies on toast orpickled fruit. They are seved hot on toast or as savoury soufflé.Welsh rarebit, Scotch woodcock, Canape diane are some of the examples.

Welsh rarebit: - Cheese sauce Flavoured with ale on toast gratinated.

Canape Daine :- Chicken livers rolled in bacon and grilled, placed on a warm toast.

Champignons sur croute: - mushrooms on toast.

15 - Fromage / Cheese

Fromage is an alternative to the outdated savoury course, and may be served before or after the sweet course. It is usually served with butter, crackers and occasionally celery.Gouda, Camembert and Cheddar are some examples of cheese.All type of cheese may be offered together with appropriate accompaniments, the ideal cheese board will combine hard, semi-hard, soft or cream, blue and fresh cheese.

16 - Dessert / Cut Fruits & Nuts

Dessert is a course that typically comes at the end of a meal. All forms of fresh fruit and nuts may be served in this course. Common desserts include cakes, cookies, fruits, pastries and candies.

All forms of Fresh Fruits Platter

All forms of Dry Fruits nuts may be served accompanied by castor sugar and salt

17 - Boissons / Beverage

All types of hot or cold beverage,Tea,Coffee etc. are served. Always remember that while compiling menus beverages are not counted as a course.
Examples are:
Coffee: Cafetiere, Iced, Filter, Speciality, Decaffeinated.

Tea: Indian, Ceylon, Earl Grey, Darjeeling, Orange Pekoe

# data[].attributes.attachment_link.title
French Classical Menu With Description and Examples

# data[].attributes.attachment_link.description
Are of spicy in nature in order to stimulate the appetite for the dishes that are to follow in the course. In recent years, hors d'oeuvres have gained popularity, and now appear on most of the menus in modest eating places.

# data[].attributes.attachment_link.readable_text
In western formal dining, a full course menu can consist of 5, 6, 8, 10, 12, or 16 courses, and, in its extreme form, has been known to have twenty-one courses. In these more formalised dining events, the courses are carefully planned to complement each other gastronomically. The courses are smaller and spread out over a long evening, up to three, four or five hours, and follow conventions of menu planning that have been established over many years. Most courses (excluding some light courses such as sorbets) in the most formal full course dinners are usually paired with a different wine, beer, liqueur, or another spirit. The most luxurious well-known full course is, of course, created from French in which represent their elegant service in gastronomy.

This legendary full classic French full course dinner consists of 17 menus from appetiser to dessert and ended with a drink.

1 - Hors-d oeuvre / Appetiser

In recent years, hors d'oeuvres have gained popularity, and now appear on most of the menus in modest eating places. Served from a rotating trolley or a tray a small amount of each variety being placed on the plate to make up a portion.

2 - Potage / Soup

Soup also act as an appetiser for the further courses to come. Soups like clear soup(consommé) and the other a thick soup (crème, veloute, puree) are served during this course. Although it must be noted that the clear soup is always placed first on the menu.

3 - Oeuf / Egg

Oeufs are the dishes made from egg. There are many styles of cooking and preparation of eggs such as boiled, en cocotte, poached or scrambled. This course is not included in the dinner menu.

4 - Farinaceous / Farineaux / Pasta or Rice

This is Italy's contribution to the courses of the menu. It includes different kinds of rice and pasta. Pasta dishes are spaghetti, lasagne and gnocchi. There are more than 200 varieties of pasta. The ingredients, size, shape and colour determine the type of pasta.

5 - Poisson / Fish

Poisson is the dishes made from fish. Fish, being soft-fibred,prepares the palate for the heavier meats that follow. Ideal fish for dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are Cod, Bass, Haddock, Brill, Hake, and Plaice.

6 - Entrée / Entree

The First in the meat course Entrées is generally small, well-garnished dishes which come from the kitchen ready for service. They are always accompanied by very rich gravy or sauce when relive follow entrée then potatoes and vegetables are not served with the latter; if, however, a reliever does not follow the entrée they would be served with the dish.

7 - Sorbet / Sorbet

Because of the length of the French classical menu, this course is considered to be the rest between courses . It counteracts the previous dishes and rejuvenates the appetite for those that are to follow. It is water and crushed ice slush flavoured as a rule with champagne and served in a glass.

8 - Releves / Joints

This is the main meat course on the menu, Releves are normally larger than entrees and take the form of butcher's joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course.

9 - Roti / Roast

At this stage, the balance of the courses is gradually returning from heavy to light. Roast always contain roast of game or poultry: - chicken, turkey, duck, pheasant, quail. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a cresent shaped dish.

10 - Legumes / Vegetables

We now have a vegetable dish served only with its accompanying sauce. These are vegetable dishes that can be served separately as an individual course or may be included along - with the entrée, relevé or roast courses.

11 - Salades / Salad

Various types of salads which are served during this course.

12 - Buffet Froid / Cold Buffet

In this course, Chilled meat(small) pieces are served.

13 - Entremets / Sweets

Entremets on a menu refers to desserts. This could include hot or cold sweets, gateaux, soufflés or ice-cream.

14 - Savoureux / Savory

A dish of pungent taste, such as anchovies on toast or pickled fruit. They are served hot on toast or as savoury soufflé.Welsh rarebit, Scotch woodcock, Canape diane are some of the examples.

15 - Fromage / Cheese

Fromage is an alternative to the outdated savoury course, and may be served before or after the sweet course. It is usually served with butter, crackers and occasionally celery.Gouda, Camembert and Cheddar are some examples of cheese.All type of cheese may be offered together with appropriate accompaniments, the ideal cheese board will combine hard, semi-hard, soft or cream, blue and fresh cheese.

16 - Dessert / Cut Fruits & Nuts

Dessert is a course that typically comes at the end of a meal. All forms of fresh fruit and nuts may be served in this course. Common desserts include cakes, cookies, fruits, pastries and candies.

17 - Boissons / Beverage

All types of hot or cold beverage,Tea,Coffee etc. are served. Always remember that while compiling menus beverages are not counted as a course.

More information or request Reservation

Call : 02 254 9005 / LINE@ : @greatgastro
RESERVE

# data[].attributes.attachment_link.title
17 French course menu - The Great Gastro

# data[].attributes.attachment_link.description
n western formal dining, a full course menu can consist of 5, 6, 8, 10, 12, or 16 courses, and, in its extreme form, has been known to have twenty-one courses. In these more formalised dining events, the courses are carefully planned to complement each other gastronomically.

# data[].attributes.attachment_link.title
Anthony Bourdain rediscovers old-world dining in Canada

# data[].attributes.attachment_link.title
Tricks of The Restaurant Trade - Up-selling

# data[].attributes.attachment_link.title
Go Through the Entire 19-Course Tasting Menu of a Michelin-Starred Barcelona Restaurant

# data[].attributes.attachment_link.title
Denny's Menu - Restaurant Dining | Denny's New Zealand

# data[].attributes.attachment_link.description
The Denny's menu features all your favourite burgers and cooked meals, as well as breakfast favourites and milkshakes available at any hour of the day.

# data[].attributes.attachment_link.readable_text
Located in historic Devonport, Vic Road Kitchen serves up fresh, seasonal New Zealand produce in a rustic Mediterranean style.

Vic Road Kitchen opened the doors of its beautiful brickwork building in historic Devonport in March 2018. Executive Chef Ian Shields and 'partner in wine' Harriet Shields have combined their extensive knowledge and experience, delivering delicious rustic Mediterranean fare and a curated wine offering which has gained an immediate following with both locals and diners from outside the waterfront suburb.

The Vic Road Kitchen menu changes daily reflecting a commitment to showcasing fresh ingredients from artisan suppliers and 'as available' seasonal proteins.

.We are inspired by local produce, lively flavours and by simple delicious plates of food. Our food is focused on using fresh, seasonal New Zealand produce in a Mediterranean style (both flavours and way of eating). The menu at Vic Road Kitchen will change daily to reflect our commitment to showcasing produce at its prime. We mirror this concept with a frequently changing, boutique wine list. We couldn't be happier with the beautiful old building in Devonport that oozes charm though warm brickwork, soft lighting and the historic feel of the place. We are excited to tempt locals with our home-made pastas, fresh seafood and meat dishes. Simple but delicious.

Make a Reservation

To make a reservation, simply complete the form below.
If you do not see your desired time, please give us a call on (09) 445 9797 as we do sometimes have tables not available online.
Please be aware, the booking system below is for Vic Road Kitchen ONLY.

Please do not use this to book the Vic Road Wine Bar as they do not take bookings.

Vic Road Kitchen will be hosting some exciting and fun events involving wine, beer, food or a combination of all. Please see below for details of our upcoming events and keep checking back for updates.

If you want to hold your own function, party or other event at Vic Road Kitchen, please contact us on (09) 445 9797 to discuss your requirements and the various options we have.

Wine dinners Vic Road Kitchen
OUR NEXT WINE DINNER IS:
DECIBEL WINES hosted by DANIEL BRENNAN

Former musician turned wine-maker, Daniel Brennan will be joining us on the 1st June to showcase wine across his three labels - Guinta, Decibel and Testify.

Paired with a 5 course matched American/Italian meal designed by Ian and the team in the kitchen, this is set to be a great way to kick off our 2022 series of wine dinners..
Wednesday 1st June
6.30pm at Vic Road Kitchen
$110 per person
5 course meal matched with wine and hosted by Daniel Brennan
To reserve your place, please email reservations@vicroadkitchen.co.nz and specify how many tickets you would like to book. As these events are extremely popular, we do require pre-payment to secure your ticket.

These events do sell out quickly so if you wish to sign up to our email list and be the first to know, send an email to admin@vicroadkitchen.co.nz and let us know and we will add you to the mailing list.

Wednesday 26th June 2019
We are very excited to announce another fantastic wine dinner at Vic Road Kitchen and it a complete honour and privilege to have a winery of such high calibre and distinction visiting us.

Herzog Estate, based in Marlborough is the foremost artisan winery in New Zealand producing premium, handcrafted wines for New Zealand and overseas buyers. Along with the more traditional Pinot Noir and Bordeaux varieties, Hans successfully planted Pinot Gris, Viognier and Montepulciano, varieties rarely witnessed in New Zealand in 1994.

With the overwhelming success of the very late ripening Montepulciano, Hans holds the 'green card' for nearly any variety and successfully planted Nebbiolo, Barbera, Tempranillo, Zweigelt, St. Laurent, Lagrein, Saperavi, Riesling, Marsanne, Roussanne, Verdelho, Arneis, Grüner Veltliner and Vermentino, becoming an inspiration for many bigger wineries who follow in his success.

Hans Herzog is a unique story and a rare individual who lives and breathes his estate, releasing only the highest quality wines, which are 100% handcrafted from his own vines.

During the evening we will be showing some of the more usual varieties not often seen or tasted including Marsanne, Roussanne, Gruner Veltliner, Zweigelt and the precious last few bottles of Saperavi in New Zealand! We will also be opening some special older vintage magnums to finish the evening.

As usual the kitchen will be stepping up and matching all wines with a special 'Swiss' inspired 6-course menu that makes homage to Hans and Therese's lineage and makes the most of fresh, seasonal ingredients.

This is a not to be missed wine event for wine and food lovers!

Tickets are limited to keep an intimate feel to the evening
$140 per person
Includes all wine pairings and full 6-course menu.

All our past wine events have sold out so be sure to get in quick.

Please note that due to the popular nature of this particular wine evening, we will be asking for all tickets to be pre-paid before the event.
To book your tickets, email admin@vicroadkitchen.co.nz
or call (09) 445 9797

KELLY-WASHINGTON WINE DINNER
Wednesday 1st May 2019 - 6pm
We are excited to announce another fantastic wine dinner at Vic Road Kitchen.
Kelly Washington Wine Dinner hosted by Tamra Kelly-Washington

Tamra is the winemaker behind our very popular Coco di Mama Grillo and Syrah as well as being the winemaker behind the Seresin wine range. Tamra has now released her own Kelly-Washington label which we are excited to taste through including a Sauvignon/Semillon blend, Pinot Blanc, Chardonnay, Pinot Noir and finishing with a super delicious Cabernet Franc.

As usual we will be pairing these fantastic wines with a 5-course 'Harvest' menu of fresh, seasonal produce.

Tickets are limited - reserve your place now by emailing admin@vicroadkitchen.co.nz or calling (09) 445-9797

$90 per person
5 courses matched with wine
Extra tastings on the night.

MOUNT EDWARD WINE DINNER
Wednesday 20th February 2019 - 6pm
Our popular wine events are back for 2019 and we are kicking it off in style with Mount Edward Winery.

They have a huge portfolio of great wines including the incredibly popular Pinot Blanc, Chenin Blanc and Pinot Noir (all on our wine list) however this event will be focused on tasting their other wines from their wide range. Our charismatic host Duncan Forsyth (winemaker) will be talking us through 5 wines matched with a fresh, gorgeous 'Taste of Summer' menu. And it wouldn't be a Vic Road wine dinner without a few surprise tastings and older vintages on the night. A not to be missed event!

Tickets are limited - reserve your place now by emailing admin@vicroadkitchen.co.nz or calling (09) 445-9797

We are excited - you should be too!!

$90 per person
5 courses matched with wine
Extra tastings on the night.

CRAGGY RANGE WINE EVENING
Tuesday 21st August 2018 - 6.30pm
We are very privileged to have Michael Bancks, Craggy Range's head sommelier for the evening, taking us through the Craggy Range wines. We will tasting 5 wines, paired with a 'Wild Food' menu from the kitchen.

$80 pp which includes all tastings and food pairings.

Tickets are very limited so get in quick to secure yours.
Email: admin@vicroadkitchen.co.nz
Call: (09) 445 9797

VALLI WINE EVENING
Wednesday 26th September 2018 - 6.30pm

We are very excited to have Valli winemaker - Jen Parr - in Auckland for a great evening of Valli wines and food pairings. She will discuss the differences in sub-regions for their range of Central Otago Pinot Noir as well as tasting a few other treats from their collection. The wines will be paired with a 'Taste of the South Island' menu featuring exceptional South Island produce.

$80 pp which includes all tastings and food pairings.

We have already sold over half the availalbe tickets so get in quick to secure yours.
Email: admin@vicroadkitchen.co.nz
Call: (09) 445 9797

Come and visit us at our newly opened Wine Bar!

Harriet, Ian and the teams at Vic Road Kitchen and Fish Kitchen are very excited to have a new addition to the family in the form of the newly opened Vic Road Wine Bar and Cellar.

The idea had been in the pipeline for a few years but were waiting on the perfect spot and when the space formally occupied by Thompson's Shoes came up, they couldn't resist jumping in, despite the uncertain times that Covid was causing the hospitality industry. The space had operated as a shoe shop in one form or another for over 80 years and many customers remember visiting the store as children to get fitted for school shoes. The renovation idea was simple - reuse what we could and maintain or heighten the existing features of the space. This meant re-purposing all the old shoe shop shelving and original wood wall planking, as well as exposing old existing brickwork, uncovering the original stained glass windows at the front, and of course, transforming the former patchy grass area into a stylish European-esque hedged courtyard. This became a Covid lock-down project and we must acknowledge the design input and many hours put in by Paul (father, father-in-law, shareholder).

The venue is unique in that it not only operates as a bar serving up an ever changing array of interesting wines by the glass and extensive beer range but also offers a retail option for customers to purchase wine to take-away. And if nothing on the wine list suits, then pick a bottle from the shelves and enjoy, as all our retail wines are available to drink in house.

"We wanted to create an environment where wine novices and wine buffs alike could feel comfortable discussing and choosing wine without judgement". This sentiment will be carried through in their regular wine tasting events, of which the first one was held in March, and will be fun, informal affairs suited to wine enthusiasts of any level..

Retail shop

Come and browse our extensive collection of carefully curated New Zealand and International wines and pick a bottle or two to take away.

Our knowledgable staff can help guide you to a new varietal or region you may not have tried, or simply grab a bottle of your go-to favourite.

BAR AND EATERY

Come and enjoy a glass of wine from our ever changing glass pour wine list. We choose a selection of interesting New Zealand and International wines for you to choose from and change these regularly so there is always something new to try.

Wine not your thing? Don't worry, our beer selection is also pretty great (both tap and bottle/can options) or we also serve up a small range of classic cocktails or non-alcoholic options.

And if you are hungry, we can solve that problem too! We have a great tapas menu including warmed olives, house-made hummus, pates, terrines and dips, tortillas, grilled vegetables, octopus as well as cheese and charcuterie boards. These dishes can be a simple snack to go with drinks or combined to form a substantial meal. The menu changes frequently depending on the seasonal produce arriving daily.

Wine tastings and events

Join us for our regular wine tastings which is a fun and informal way to enjoy wine.

We will feature different wine varietals, regions or styles during our regular wine tasters, as well as welcoming wine-makers to join us through the year to showcase their wine ranges.

If you are interested in being the first to know about these events, send us an email at admin@vicroadkitchen.co.nz with your full name, and we will add you to the mailing list.

# data[].attributes.attachment_link.description
Vic Road Kitchen opened the doors of its beautiful brickwork building in historic Devonport in March 2018. Executive Chef Ian Shields and 'partner in wine' Harriet Shields have combined their extensive knowledge and experience, delivering delicious rustic Mediterranean fare and a curated wine offering which has gained an immediate following with both locals and diners from outside the waterfront suburb.

# data[].attributes.attachment_link.description
A chic and elegant dining experience with stunning views and a luxurious cocktail bar.

# data[].attributes.attachment_link.description
As part of the mission to deliver a better fast food experience we believe that we could all be doing better for the environment. We have opted for 100% commercially compostable packaging, including our straws. With the introduction of our better bins we can rest assured knowing all the Better Burger waste is making it to a certified composting facility.

# data[].attributes.attachment_link.description
At Wendy's, we don't cut corners. You won't find any of our mouth-watering burgers sitting under a heat lamp, waiting to be ordered. At Wendy's, we don't make your burger until you order it. That way you will get your burger the way you want it, made with the freshest, highest quality ingredients.

# data[].attributes.attachment_link.title
Sid Sahrawat | Modern Indian Cuisine | Auckland, NZ | Cassia Restaurant

# data[].attributes.attachment_link.description
Cassia showcases contemporary indian cuisine, now resulting in Auckland's first restaurant to offer modern Indian dining.

# data[].attributes.attachment_link.description
Delicious craft beer with natural ingredients and NZ hops. Visit our Riverhead Biergarten Brewery and Restaurant for tastings, brewery tours in Auckland

# data[].attributes.attachment_link.keywords[]
parks catering for functions and weddings

# data[].attributes.attachment_link.title
Catalina Cafe, Hobsonville Point, Auckland, New Zealand, Fresh & Delicious Seasonal Foods & Produce and fully lisenced bar & restaurant

# data[].attributes.attachment_link.description
Catalina Cafe serves a full a la carte brunch menu and delicious gourmet pizza selection with a great variety of fresh counter food and salads, yummy cakes, sweets, handmade gelato and sorbetto from Charlies Gelato Garden with special infusion teas, kerikeri organic teas and From our partners at the award winning Matakana coffee roasters, Plenty of parking, indoor and courtyard seating, Free Wi-Fi, Fully Licenced with a tasty selection of wines and beer Ph: (09) 950-6551

# data[].attributes.attachment_link.description
From tender pasture-fed meat to succulent sustainable seafood, we've created a New York Steakhouse on Federal Street and given it a distinctly Kiwi...

# data[].attributes.headline
French Cafe Menu (Classic modern Kiwi- now owned by Sid Sahrawat)

# data[].attributes.subject
French Cafe Menu (Classic modern Kiwi- now owned by Sid Sahrawat)

# data[].attributes.attachment_link.title
Beverages | Swashbucklers Restaurant & Bar

# data[].attributes.attachment_link.description
The Crab Shack Auckland is a waterfront, family friendly seafood restaurant a with fun and friendly atmosphere and fantastic daily deals. Find out more...

# data[].attributes.attachment_link.description
Matching food and wine: The web's most comprehensive food and wine pairing resource with thousands of expert ideas and tips on food and wine pairing.