“We love crafting exceptional products from ingredients we are passionate about. It’s about staying true to our belief in provenance and sharing seasonal, sustainable, and local produce from New Zealand growers and farmers – folks like our lemon grower Bill Yandle, whose orchard suffered from neglect. We promised to take every lemon he could grow and five years later we both prosper from the relationship.”

Crayfish pulsante, garlic, lemon and dill; chargrilled lamb, caponata, rosemary and goat’s cheese; and burrata, Granny Smith, hazelnut and mint .

A palpable buzz emanates from this large harbour-front restaurant, from the commencement of brunch early in the morning, until the last diner departs late at night. The flagship of the innovative Hip Group, Amano operates their own butchery, bakery, gardens, and retail store. A never-ending array of innovative, brilliantly fresh food streams from the kitchen.

Expect the unexpected, prepared with an abundance of light leaves, pungent herbs, and carefully sourced raw ingredients. The Italian influence is strong, and it’s hard to go past the smoky grilled sardines, or the silky house-made pasta dishes, accompanied by a stunning wine selection.