Pizza served from 2pm every day

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



    15 (10″)
    19.5 (14″)
  • Margherita v

    15 (10″)
    19.5 (14″)
    Classic tomato, mozzarella and fresh basil
  • December Special – Toscana

    21 (10″)
    29 (14″)
    Italian pork sausage, mushrooms, smoked cheese and mozzarella (no tomato base)
  • Zzita v

    18.5 (10″)
    25.5 (14″)
    Grilled eggplant, walnuts, blue cheese, tomato, mozzarella.
  • ‘Nduja

    18.5 (10″)
    27.5 (14″)
    Spicy sausage, roast capsicum, red onion, olives, tomato, mozzarella *warning hot!
  • Capricciosa

    20.5 (10″)
    28.5 (14″)
    Ham, artichoke hearts, mushroom, kalamata olives, tomato, mozzarella.
  • Domenica

    18 (10″)
    25 (14″)
    Ham and mushroom, tomato, mozzarella.
  • Marinara

    17.5 (10″)
    24 (14″)
    Anchovies, olives, capers, sun-dried tomatoes, garlic, oregano, tomato, mozzarella *anchovies optional.
  • Vegetariana v

    17.5 (10″)
    24 (14″)
    Mushroom, roast capsicum, red onion, black olives, tomato, mozzarella and fresh rocket.
  • Ninco nanco

    21 (10″)
    29.5 (14″)
    All the meat, Italian pork sausage, spicy ‘nduja*, ham, tomato, mozzarella.
  • Emilia

    22 (10″)
    31 (14″)
    Tomato, mozzarella, prosciutto crudo, wild rocket. parmesan and a drizzle of olive oil
  • Pescatore

    22 (10″)
    31 (14″)
    Waiheke smoked fish (Hoki, Trevally, Warehou), tomato, mozzarella, ricotta, fresh diced tomato, parsley and lemon and olive oil.
  • Garlic foccaccia v

    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″)


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


  • Lasagna della mamma

    Traditional egg lasagna baked to pefection in layers of beef ragù, light creamy bechamel, melted mozzarella, parmesan.
  • Cannelloni v

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


La bellezza è fatta di tanti piccoli dettagli

Beauty is made up of many small details.


  • Caponata v

    A Sicilian dish of roast vegetables (eggplant, capsicum, onion, potato) with olives and capers and topped with fresh diced tomatoes and basil leaves *gluten free and vegan
  • Rocket and pear salad v

    Pear, walnuts and shaved parmesan on a bed of wild rocket with balsamic dressing.
  • Waiheke greens v

    Locally grown micro greens and edible flowers with honey mustard dressing.
  • Carrot salad v

    Carrot salad with garlic vinaigrette topped with toasted sesame seed gomasio and flat leaf parsley.
  • Tabbouleh v

    Mediterranean bulgur wheat salad with mint, parsley, lemon extra virgin olive oil and fresh chopped tomatoes.
  • Beetroot Boost v

    Roast beetroot, walnuts, feta cheese, orange, radish, red onion and mesclun with a tangy brown rice syrup dressing.

Check our Specials board for seasonal salads.