Celebrated for its impeccable day-to-night fare that never fails to send diners on their merry way suitably satisfied, Amano is a winter favourite for a reason. This season, gather a posse and settle into a cosy booth to sample the ever-changing (and always delicious) pastas, made fresh each day.
Below, we round up the seasonal sensations that currently have our attention, from the simple but sublime pipe rigate cacio e pepe to the Auckland Islands scampi chitarra with tomato and chilli. This is comfort food at its finest.
Pipe Rigate Cacio e Pepe
Amano’s pipe rigate cacio e pepe has been a go-to for some time now, pairing creamy pecorino, cracked black pepper, and perfectly al dente semolina pasta — simple, soulful, and made for winter indulgence.
Chitarra, Scampi, Tomato & Chilli
Delicately sweet Auckland Islands scampi meets silky ribbons of egg pasta in a dish that feels both luxurious and comforting — a wintery ode to the sea, done just right.
Spaghetti, Clams, Onion & Peppercorn
Plump Cloudy Bay tuatua and perfeclty al dente semolina pasta come together in a dish that’s both comforting and clean — a quietly luxurious nod to New Zealand’s coastal bounty.
Mafalda, Butternut, Sage & Goats Cheese
Sweet Pukekohe butternut melts into semolina pasta, offering a velvety, wintery richness in a dish that’s earthy, nourishing, and just the thing for cooler days.
Pappardelle, Lamb Ragu, Olive & Pangritata
Hearty and full of soul, this pappardelle pairs tender Hawke’s Bay lamb ragu with olives and pangritata — a rustic classic made for wintry evenings.
