For on the day reservations simply call our restaurant on (09) 372 3434.
Got a Larger group?
No worries, simply check out our Function Menu then complete our Function Enquiry Form below or call our Bookings Office (09) 372 4225.
Casual Dining up to 14 people can be prebooked online below. Simply select your date and follow the steps at the bottom form to reserve your table.
For groups over 10 pax & other options, please complete the Function module below and we’ll tailor a package for you:
IMPORTANT - Online bookings can only be made 21 days in advance. If your booking is for a future date, please email email@example.com
Food is all about sharing - at Wild we take sharing plates, platters and grazing boards to a whole new level! Get that perfect balance between Kiwi laid-back and vineyard luxury, we like to ensure everyone feels welcome. Why not enjoy crackin' good food matched with our handcrafted beers while contemplating a sedate game of petanque? Come let your tastebuds go Wild with our awesome kitchens creations. Specialising in Wild ingredients, Sharing plates & Vineyard Platters, we also love to push the boundaries with some other more interesting tastes, such as our Huntsman Platter, which is a feast for 2, or light snack for 4. All made fresh in our kitchen, people come from long and far to get what's called the best Pizzas on the island (their words, not ours!)
If you're coming today simply call our restaurant on 09 372 3434. Book below for reservations up to 14 guests on our Restaurant Menu (note bookings are available 3 weeks in advance).
If your group's over 10 people, we suggest you check our discounted Function Menu - this menu's for prebooked groups only, so if you're booking ahead simply complete our Function Enquiry Form above or email us at 'firstname.lastname@example.org'.
Don’t forget to book your activities as well!
At Wild we like to add a little 'wild food' to our dishes, such as our Wild Boar Rissoles. Whilst our staples remain, our menu changes often to ensure we're using fresh produce, and even our own herbs and spices wherever possible.