Amano has transformed itself from a trendy bakery to one of Britomart’s most prominent restaurants with a menu that is sure to tempt your palette.
The new menu contains a selection of beautifully produced delicacies that incorporates dairy, pasta, seafood, meat and vegetable dishes. We highly recommend that diners try the Faggotini with podding peas, mint and lemon which will leave you feeling fresh and re-vitalized. Another stellar dish that we suggest you try is the grilled whole sardines with tarragon and sourdough crumb, and that is made with locally sourced sardines from Bream Bay.
Amano prides itself on sourcing its dishes with natural produce including kingfish from Taiana, green lipped muscles from the Coromandel, octopus from the Wairarapa Coast and scallops from Wangamata. Menu items are sourced on a seasonal basis that will always lead to new tastes and flavours.
Delectable pasta dishes are also a menu must try with standouts including the scampi agnolotti with fermented chilli and chervil and the crayfish tortelloni with chives and pangritata. All pasta is made in-house via Amano’s own flower mill.
The restaurant incorporates beautiful special design with an open bar area. A more private dining area opens out towards the back of the restaurant and looks out towards the harbour. A splash of rustic colour adorns Amano’s high rafters thanks to bushels of dried flowers that cement Amano’s warm and inviting atmosphere.
In addition to its dinner service Amano patrons can still grab breakfast and brunch where they can treat themselves to feathery croissants, steel cut oat porridge, fennel and salsa verde sandwiches, and golden pastries.