Vine Eatery & Bar

About Vine Eatery & Bar

Vine Eatery & Bar is a Mediterranean and New Zealand-influenced restaurant, craft beer bar, and cocktail lounge in Taupo, describing itself as classy in a casual atmosphere. The kitchen offers an extensive tapas menu designed for sharing, alongside a full a-la-carte menu for guests who prefer a more traditional approach to dining.

Coffee comes from Allpress Espresso, with Harney & Son's teas on offer, while the bar specialises in whisky, craft beer, and a large wine selection built up over more than 25 years in hospitality. The Vine Bar alone stocks over 150 wines, craft beers on tap, bottle and flagon from local and regional producers, a seasonal cocktail list, and more than 25 single malt whiskies.

The venue offers a range of spaces, from a fireplace and a mix of table and booth seating indoors and out, to two private upstairs rooms — The Balcony and The Vintage Room — for groups of ten or more. Vine specialises in Long Table Shared Plate Functions, offering shared plate menus and full tapa experiences for larger groups, plus canapés and platters of meats, seafood and local produce for more casual gatherings. Vine Eatery & Bar is open daily from 11am for coffee by the fire, lunch, dinner, or a drink with friends.

Vine Eatery & Bar: Mediterranean Tapas and Fine Dining in Taupo

Vine Eatery & Bar bills itself as "classy in a casual atmosphere," and the menu backs that up. It blends Mediterranean and New Zealand influences across an extensive tapas menu built for sharing, alongside a full a-la-carte selection for guests who want a more traditional sit-down meal. The result is a restaurant, wine bar and cocktail lounge in one, shaped by more than 25 years in hospitality.

A menu built around sharing

The tapas menu is designed for two people to order three or four dishes and share them over wine. It ranges from simple plates like in-house focaccia with olive oil, marinated olives and confit garlic flatbread, through to more elaborate options such as venison tartar with quail yolk, char-grilled octopus with sundried tomato chimichurri, and paella balls finished with romesco and aioli. Vegetarian, vegan, gluten-free and dairy-free options are clearly marked throughout, from tempura cauliflower wings to smoked artichoke hearts.

Oysters get their own section, served natural with white balsamic vinaigrette, Kilpatrick-style with bacon and Worcestershire, or Peroni beer battered with tartare sauce.

For those who want a full meal

Alongside the tapas, Vine runs a complete a-la-carte menu of salads, risottos, pasta and soups — think Moroccan lamb salad with grilled halloumi, seared scallop risotto with chorizo, and a Vine-style seafood chowder. The mains lean into hearty, generous cooking: a whole NZ flounder with Mediterranean salsa, confit duck leg with beetroot risotto, a 400g bone-in ribeye with the restaurant's own bloody mary sauce, and a wagyu flat iron steak finished with mushroom and truffle butter. A cheeseboard and a long list of desserts, including sticky date pudding, tiramisu and a lemon baked Alaska, round out the food side.

The Vine Bar

The bar is a destination in its own right. It stocks more than 150 wines by the bottle, with many available by the glass, plus craft beers on tap, bottle and flagon from local and regional producers. The cocktail list runs from classics like an espresso martini and a margarita to house creations such as the Vine 37 Holdup and Dragon vs. the Bull. For whisky drinkers, there's a serious single malt collection covering Islay, Speyside, Highland, Island and Campbeltown styles, including names like Lagavulin, Laphroaig and Talisker.

Spaces for groups and functions

Vine Eatery & Bar has room for everything from an intimate table for two to a long table dinner for up to 100 guests in the main eatery. Upstairs, The Balcony seats up to 22 for a seasonal shared plates menu, or up to 30 standing for drinks and platters, while The Vintage Room — home to the restaurant's vintage wines — seats up to 12 for smaller dinners or business meetings. The venue specialises in Long Table Shared Plate Functions, with shared plate menus and full tapa experiences available for larger groups, and can also put together canapés and platters for more casual events.

Coffee, tea and everyday visits

It's not just an evening destination — Vine is open daily from 11am, and the fireplace, coffee by Allpress Espresso, and Harney & Son's teas make it a spot for a relaxed lunch or a catch-up over coffee just as much as dinner and drinks.

Signature items

• NZ 400g Bone-In Ribeye
• Wagyu Flat Iron Steak
• Crudo, Fresh NZ Fish
• Oysters, Three Ways
• Vine Sampler Platter
• Molten Chocolate Caramel Fondant

Menu

Soup

• French Onion Soup — Grilled triple-cheese crouton.
• Seafood Chowder, Vine Style — Creamy, charred ciabatta, parsley butter.

Mains

• NZ Whole Flounder — Mediterranean salsa, crispy twice-cooked duck fat potatoes, parsley butter.
• Market Fish En Papillote — Mediterranean style, saffron potatoes.
• Sous Vide Chicken Breast — Baby spinach, preserved lemon quinoa, pomegranate vinaigrette.
• Confit Duck Leg — Beetroot risotto, lavender drizzle.
• NZ Whole Quail Roasted — Baby corn, ricotta and seed stuffed, potato rosti, mushroom creamy jus.
• NZ Pork Porchetta — Hasselback kumara, salsa verde, whisky jus.
• NZ Lamb Rack — Potato gratin, pea puree, fresh mint jus.
• NZ Beef Fillet Wrapped in Bacon — Creamy garlic potato mash, horseradish.
• NZ 400g Bone-In Ribeye — Herbed butter crushed potatoes, Vine's bloody mary sauce.
• Venison Denver Leg — Bacon choucroute, saffron potatoes, juniper jus, blue cheese butter.
• Wagyu Flat Iron Steak — Duck fat potatoes, beef jus, mushroom and truffle butter.

Sides

• Rocket, Pear & Parmesan Salad — Balsamic dressing (GF/VP).
• Caprese Salad — Tomatoes, mozzarella, basil (GF/VP).
• Garden Salad — Salad greens, tomato, julienne carrots, feta (GF/VP).
• Seasoned Polenta Fries — Harissa aioli (DF/VP).
• Garlic Potato Mash — GF.
• Vine Fries — Mediterranean salt, garlic aioli (DF).
• Glazed Baby Carrots — Sweet orange butter (GF/VP).
• Green Beans — Sautéed almonds (GF/Vegan).
• Broccoli Gratin — Aged cheddar crust.
• Spinach, Catalana Style — Pine nuts, raisins (GF/DF).

Salads

• Moroccan Lamb Salad — Salad greens, tomato, carrots, cumin kumara, grilled halloumi, tzatziki dressing (GF).
• NZ Salmon, Pan Seared — Citrus dressed Mediterranean couscous.
• Caesar Salad — Baby cos, grilled bacon, parmesan, croutons, poached egg, anchovies.
• Sautéed Fig, Walnut & Baby Spinach — Wild rocket, melted blue cheese, jamón serrano (GF/VP).

Cheeses

• Camembert — Port wine jelly, warm ciabatta.
• Cheeseboard — Soft black truffle, Jersey blue, goat cheese, fruit jelly, lavosh.

Oysters

• Natural Oysters — NZ Pacific oysters with white balsamic vinaigrette.
• Kilpatrick Oysters — Bacon, red onion, Worcestershire.
• Peroni Beer Battered Oysters — Served with tartare.

Desserts

• Vanilla Brûlée — Tuile, blueberry compote.
• Molten Chocolate Caramel Fondant — Raspberry sorbet, white chocolate rocks.
• Sticky Date Pudding — Salted butterscotch sauce, vanilla bean ice cream.
• Grandma's Apple Crumble — Cinnamon topping, yuzu ice cream.
• Tiramisu, Vine Style — Espresso and kahlua soaked sponge, mascarpone cream.
• Lemon Baked Alaska — Limoncello crumb, lemon curd (GF).
• Zabaglione — Marsala, berry crème, white chocolate.
• Sorbet Trio — Dark chocolate, lemon and mango (GF/Vegan).
• Semifreddo — RJ's natural liquorice and black sambuca, blood orange.
• Coconut Panna Cotta — Pineapple, raspberry coulis, chocolate sorbet (GF/Vegan).
• Affogato — Frangelico, vanilla bean ice cream, espresso (GF).

Cocktails

• Martini — Gin or vodka, dry with a twist or olive, dirty or neat.
• Espresso Martini — Vanilla vodka, kahlúa, caramel, espresso shot.
• Violetteflower Martini — Tanqueray gin, St Germain, lemon, violette liqueur.
• Berry Crush — Chambord, vanilla vodka, cranberry juice, crushed ice, lime.
• Sparkling Red Sangria — NZ red wine, brandy, berries, fresh orange, soda.
• Ultimate Mojito — White rum, fresh lime, mint, prosecco.
• Watermelon Mojito — White rum, watermelon liqueur, watermelon, lime, mint, soda.
• Dragon vs. the Bull — Tanqueray gin, lychee liqueur, lime, dragonfruit, Red Bull.
• Spiced Queen — Spiced pineapple rum, strawberry liqueur, pineapple juice, lime.
• Pink Lady — Pink gin, sauvignon blanc, grenadine, mint, lemonade.
• Classic Margarita — Gold tequila, cointreau, lemon, lime, salted rim.
• Frozen Coconut Margarita — Coconut tequila, malibu, lime, lemon.
• Peach & Passionfruit Frappe — Peach vodka, triple sec, peaches, passionfruit, pineapple juice.
• Vine 37 Holdup — Vodka, pineapple juice, aperol, lime, passionfruit.
• Wish It Was Winter — Mulled wine, brandy VSOP.
• Cherry Sour — Cherry liqueur, brandy, egg white, lime, lemon.
• Toblerone — Baileys, kahlua, frangelico, chocolate gouache, crushed hazelnuts.
• Affogato Cocktail — Frangelico, espresso coffee, vanilla ice cream.

Risotto & Pasta

• Wild Mushroom & Thyme Risotto — Mascarpone, shaved parmesan (GF/V/VP).
• Seared Scallop Risotto — Spinach, chorizo (GF).
• Sicilian Linguine — Tomato base, black olives, black-eyed peas, shaved parmesan (V).
• Paccheri — Croatian beef pasticada, shaved parmesan.
• Carbonara Vine-Style — Pancetta, pecorino.

Sampler Platters

• Mini Cold Platter — Prosciutto, pickled vegetables, artichoke hearts, olives, chicken liver pâté, warm bread, camembert (serves 1-2).
• Vine Sampler — Pork belly, chicken nibbles, panko squid, tempura cauliflower, patatas bravas, rocket salad, warm bread, honey butter (serves 2-3).

Tapas & Starters

• Focaccia Bread — In-house focaccia with extra virgin olive oil (DF/Vegan).
• Confit Garlic & Yoghurt Flatbread — Served with onion jam (V).
• Bruschetta — Fresh tomato, basil, olives and red onion (Vegan).
• Burrata — Spanish tomatoes, pomegranate, toasted sourdough (V).
• Chicken Liver Pâté — Served with shaved toasted ciabatta.
• Middle Eastern Falafel Balls — Cucumber yoghurt (GF/V/VP).
• Scored Olives — Mixed, marinated and spicy (Vegan).
• Stuffed & Crumbed Olives — Served with spicy tomato dip.
• Sardines — Stuffed, Catalina style.
• Smoked Artichoke Hearts — Black olive vinaigrette (GF/Vegan).
• Tempura Cauliflower Wings — Sweet and sour glaze (V/VP).
• Crispy Coated Vegetables — Mango chutney (V/VP).
• Beetroot Carpaccio — Goat cheese, candied walnuts (V/VP).
• Portobello Mushrooms — Macadamia, sundried tomato, gorgonzola (GF/V/VP).
• Patatas Bravas — Truffle oil, parmesan, aioli (V/VP).
• Crudo, Fresh NZ Fish — Yuzu coconut cream, chilli, chargrilled pineapple (DF).
• Tuna Tartar — Avocado cream, pickled red onions, citrus drizzle.
• Venison Tartar — Mustard dressing, quail yolk, toasted focaccia.
• Manchego & Jamón Serrano Croquettes — Served with sriracha aioli.
• Garlic Prawns — Caper butter (GF).
• Soft-Shell Crab — Paprika crumbed, yuzu dressing.
• Scallop Mornay — Grilled mozzarella, smoked paprika crumb.
• Steamed Mussels — Onion and garlic beurre blanc, warm ciabatta.
• Panko Crumbed Squid — Served with sauce tartare.
• Char-Grilled Octopus — Sundried tomato chimichurri (GF/DF).
• Paella Balls — Traditional paella, panko crumbed, romesco and aioli.
• Chicken Nibbles — Pan roasted, tamarind chilli glaze.
• Free Range Pork Belly — Garlic-chilli glaze (GF/DF).
• Char-Grilled NZ Beef Fillet — Horseradish cream, onion jam (GF).
• Bone Marrow — Grilled, with potato wafers (GF/DF).
• Spanish Chorizo — Sherry, caramelised onion (GF).
• NZ Lamb Cutlets — Herb cream, thyme drizzle (GF).

Single Malt Whiskies

• Adelphi's Breath of Islay 15 Year Old — Islay single malt.
• Ardbeg 10 Year Old — Islay single malt.
• Cragganmore 12 Year Old — Speyside single malt.
• Glencadam 14 Year Old — Highland single malt.
• Glendronach 12 Year Old — Speyside single malt.
• Glenfiddich 12, 15 & 18 Year Old — Speyside single malts.
• Glenlivet 15 Year Old — Speyside single malt.
• Highland Park 12 Year Old — Island single malt.
• Lagavulin 16 Year Old — Islay single malt.
• Laphroaig 10 Year Old — Islay single malt.
• Longrow 10 Year Old — Campbeltown single malt.
• Talisker 10 Year Old — Island single malt.

Frequently asked questions

What cuisine does Vine Eatery & Bar serve?

A menu inspired by Mediterranean and New Zealand cuisine, offered as both a tapas sharing menu and a full a-la-carte menu.

What time does Vine Eatery & Bar open?

It is open daily from 11am.

Is the tapas menu meant to be shared?

Yes, tapas dishes are smaller than an entrée and designed for sharing — around 3 to 4 dishes suggested for two people.

Does Vine Eatery & Bar cater for groups and functions?

Yes, it specialises in Long Table Shared Plate Functions and has two private upstairs spaces, The Balcony and The Vintage Room, for groups of ten or more, with shared plate menus and full tapa experiences available.

What's on the drinks list?

Over 150 wines, craft beer on tap, bottle and flagon, a seasonal cocktail list, and more than 25 single malt whiskies.

Are there vegetarian, vegan or gluten-free options?

Yes, the menu marks vegetarian (V), vegan possible (VP), gluten free (GF) and dairy free (DF) dishes throughout.

What coffee and tea does Vine Eatery & Bar serve?

Coffee by Allpress Espresso and teas by Harney & Son's.

Tips

• {"body":"For two people, 3 to 4 tapas dishes is the suggested amount to share.","title":"Order tapas for the table"}
• {"body":"Vine specialises in shared plate functions for larger groups, with menus and private rooms for groups of ten or more.","title":"Ask about Long Table functions"}
• {"body":"There are over 25 single malt whiskies on offer, spanning Islay, Speyside, Highland and Island styles.","title":"Explore the whisky list"}
• {"body":"Vine Eatery & Bar takes bookings online, useful for dinner or larger group functions.","title":"Book ahead"}

Good to know

• {"dietary":"Menu items are marked for vegetarian (V), vegan possible (VP), gluten free (GF) and dairy free (DF) options throughout."}