Pizza

Pizza served from 3pm Mon-Fri and from 12 at weekends

For a perfect pizza which is tasty but doesn’t sit heavy on the stomach, the rise is fundamental; it must be long and slow in order for the dough to develop its special aromas and structure.

Gianni – Head Chef

Menu

  •  

    13.50 (10″)
    18.50 (14″)

  • Margherita v

    13.50 (10″)
    18.50 (14″)
    Classic tomato, basil, fresh mozzarella.

  • ‘Nduja

    16.50 (10″)
    22.50 (14″)
    Spicy sausage, roast capsicum, red onion, olives, tomato, fresh mozzarella *warning hot!

  • Ninco nanco

    19.50 (10″)
    25.50 (14″)
    All the meat, Italian pork sausage, ‘nduja, cured ham, tomato, fresh mozzarella.

  • Domenica

    16.50 (10″)
    22.50 (14″)
    Ham and mushrooms, tomato, fresh mozzarella.

  • Vegetariana v

    16.50 (10″)
    21.50 (14″)
    Mushrooms, roast capsicum, red onion, black olives, rocket, tomato, fresh mozzarella.

  • Zzita v

    16.50 (10″)
    21.50 (14″)
    Grilled eggplant, walnuts, blue cheese, tomato, fresh mozzarella.

  • Marinara

    16.50 (10″)
    21.50 (14″)
    Anchovies, olives, capers, sun-dried tomatoes, garlic, tomato, fresh mozzarella *anchovies optional.

  • Capricciosa

    19.50 (10″)
    25.50 (14″)
    Ham, artichoke hearts, mushrooms, kalamata olives, tomato, fresh mozzarella.

  • Pescatore

    20.50 (10″)
    26.50 (14″)
    Waiheke smoked fish (Hoki, Trevally, Warehou), ricotta cheese, fresh mozzarella, lemon, parsley, fresh diced tomato.

  • Emilia

    19.50 (10″)
    25.50 (14″)
    Prosciutto, rocket, parmesan, tomato, fresh mozzarella.

  • Garlic foccaccia v

    8.50
    Pizza bread with garlic, rosemary, rock salt.

  • Extra toppings (veg)

    1.50 (10″)
    2.50 (14″)

  • Extra toppings (meat)

    2.50 (10″)
    3.50 (14″)

Pasta

At home in Italy we would make pasta for big family meals and special occasions. Shaping pasta by hand takes many aunts and cousins, the children all join in while the meat sauce boils away in the background.

Gianni – Head Chef

Menu

  • Triple meat ragu

    14.50
    Hand-made tagliatelle, slow-cooked beef, lamb and pork, plum tomato sauce, fresh Italian herbs, shavings of parmesan.

  • Lasagna della mamma

    14.50
    Traditional egg lasagna baked to pillowy pefection in layers of beef ragù, light creamy bechamel, melted mozzarella, parmesan.

  • Pasta al pomodoro v

    12
    Hand-made spaghetti, Italian tomato sauce made to our own recipe, fresh basil, grated parmesan cheese.

  • Eoliana v

    13.50
    Fresh rigatoni pasta, rich tomato sauce, black kalamata olives, salty caper buds, parmesan.

  • Mushroom and bacon v

    14.50
    Freshly made pasta shells, button mushrooms, creamy white sauce, manuka-smoked streaky bacon* (bacon optional).

  • Cannelloni v

    13.50
    Generous rolls of hand-made pasta filled with tender spinach, smooth artisan ricotta cheese, creamy bechamel sauce, tomato.

  • All black seafood

    18.50
    Cuttlefish ink-stained fresh spaghetti, succulent calamari, squid, prawns, mussels, tomato, Italian flat-leaf parsley.

  • Zesty salmon

    18.50
    Fresh hand-made rigatoni pasta, smoky Southern ocean salmon, lemony cream sauce, cracked black pepper, parsley.

Salads

La bellezza è fatta di tanti piccoli dettagli

Beauty is made up of many small details.

Menu

  • Beetroot Boost Winter Salad v

    8.80
    Roast beetroot, toasted walnuts, feta cheese, orange slices, radish, onion, mesclun and wild rocket with tangy brown rice syrup dressing.

  • Tabbouleh (seasonal) v

    6.60
    Mediterranean bulgur wheat with mint, parsley, lemon and tomatoes.

  • Waiheke greens v

    6.60
    Locally grown micro greens and edible flowers with honey mustard dressing.

  • Rocket and pear salad v

    6.60
    Pear, walnuts and shaved parmesan on a bed of wild rocket with balsamic dressing.

  • Carrot salad v

    5.40
    Carrot salad with garlic vinaigrette topped with toasted sesame seed gomasio and flat leaf parsley.

Check our Specials board for seasonal salads.

Panini

Traditional or adventurous: a variety of fillings on home-made crusty sourdough. Combinations do change so pop in to see what is in store. Here are the classics you will always find.

Menu

  • BLT

    10
    Fresh crusty sourdough ciabatta filled with bacon, lettuce and tomato.

  • Prosciutto

    12
    thinly sliced prosciutto crudo, home-made mayo with wild rocket

  • Vegetarian

    10
    Fresh mozzarella, tomato, wild rocket and a drizzle of extra virgin olive oil.