Amano means both “made by hand” and “with love” in Italian and this suits the spot perfectly, for every thing here is handmade with love.
Head baker Dan Cruden oversees the bakery, where the menu evolves throughout the day. Mornings open with a nod to France; glistening pain aux raisins, Paris brests and other pastries fill the cabinets, before hearty Italian sandwiches, seasonal soups, salads and pizza-by-the-slice are introduced for lunch.
As the sun sets, one end of the bakery develops into an aperitivo bar where you can indulge in a negroni or aperol spritz alongside pre-dinner snacks. This area then becomes a cosy den for diners to retreat with cheese and a digestif after dinner.
The bistro’s airy 120-seat dining room channels old-world Italy with a modern twist. Terrazzo tiles and Italian marble complement charming heritage features.
For the menu, Amano head chef Andrew Hanson and HIPGROUP executive chef Jo Pearson have interpreted Italian cuisine through a distinctly local lens, while celebrating the principles that HIPGROUP have built their business on. HIPGROUP are the first to tell you that Amano is not just a restaurant, but a platform to honour the quality and provenance of food.
The team behind Ortolana, Milse and The Store, Amano follows the same food philosophy: to use seasonal produce (often from the group’s own farm in Kumeu) to create delicious food. A simple goal with devastatingly good results, it means that everything is made fresh and each loaf is handcrafted using just a few key ingredients, harking back to the baking days of old.
From the best breakfast pastries, to the most nourishing lunches, to crudo, oysters and scallops that have been freshly plucked from the ocean and gelato prepared with local ingredients… Amano is a living breathing wonder.
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