The story so far …
Go Vino first hit the scene in 2003 when Ryan set up a small hole in the wall late night wine shop on Victoria Street, Hamilton. This innovative little shop set itself apart from the stuffy old school wine shop, by being styled more like an art gallery, with modern music and all wine matched to cuisine lines to complement the nearby restaurants.
In 2006 when questioned what he would create if he had more space, Ryan decided to move across the road and put a tapas bar within a wine shop, selling quality wine at little more than off-license prices matched with quality small plate dishes.
Go Vino the tapas/lounge/wine bar quickly gained a loyal following for its unique approach. A place where everyone was welcome (no dress code or bouncers), that served quality and value food and drinks on comfortable sofas (on the street) sheltered from the weather and chaos of the Hamilton night. While Go Vino was positioned in the heart of Hamilton city many customers would make the comment that they would “hang out at Go Vino before going to town”.
In 2009 Go Vino was also the first bar in NZ to start using liquid nitrogen in its cocktails.
In December 2007 Go Vino – Cooks Beach got underway. The second operation was a much larger venue (100 seater) as opposed to the Hamilton location (30 seats), with a large courtyard filled with comfortable furniture and giant games (Jenga, Connect 4) and stylish interior and bar.
Joined by award winning chef Paul Van Weerden the menu was redesigned. Evolving the tapas concept for New Zealand, and in line with current world trends they developed Kaizen dining – small plate fine dining.
Kai – Maori word for food
Zen – Each plate is a stand alone dish designed to enlighten the senses.
Kaizen – Japanese concept of continuous improvement
In 2010 Go Vino – Hamilton was sold to its staff (renamed Nitro), and Ryan relocated permanently to Cooks Beach to enjoy year long beach life and the continuing development of Go Vino – Cooks Beach.
