The team behind Spiga has just opened a delicious new steakhouse in Remuera — meet Manzo

For Remuera residents and those in the surrounding areas, the 1050 Remuera precinct has become a bustling hub of retail and hospitality, and it just keeps getting better. Case in point: the recent opening of Manzo, a delicious new steakhouse by Fabrizio and Taryne Napolitano, the clever duo behind Spiga and Spiga Pantry.

Manzo (located directly next to Spiga) is a modern, elegant steakhouse with international appeal, inspired by the iconic steakhouses that Fabrizio and Taryne had experienced in places like New York and elsewhere on their extensive culinary travels. “We wanted it to look and feel welcoming, warm and elegant,” Taryne tells me, “Somewhere you could come for an occasion or a burger or an alfresco drink and snack.” She continues, “Think New York/Italian traditional steakhouse with a slightly more modern cuisine.”

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Left: Wagyu Petite Slider. Right: Grissini with carpaccio and truffle dressing

Here, of course, New Zealand meat takes centre stage. “We dry age all our Wagyu and Black Angus beef in-house,” Taryne tells me, “and we source it from small, family-run New Zealand farms with a focus on premium quality.” Indeed, quality is at the heart of Manzo’s offering, where the meat adheres to high standards of ethical and sustainable practices and Fabrizio has devised a slew of delicious ways to serve the various cuts to harness their flavourful potential. There is also wild-caught fish on the menu, as well as a raft of delectable sides and even a few tasty vegetarian options for good measure.

Left: Scampi Roll with celery and bisque gel. Right: Manzo’s dining room

Standout starters include the Manzo Tartare with egg yolk sauce, Agria chips and Kiwi Onion Dip dressing (the latter, a captivating, Kiwi-Italian take on the classic and something that Taryne tells me Fabrizio makes entirely from scratch). There are also the Wagyu petite sliders made with goat’s cheese and Ponderosa lemon sauce, a delicate scampi roll served with celery and bisque gel, as well as a flavoursome prawn terrine with Ajo Blanco, nduja vinaigrette and fennel.

Those seeking a substantial main will find it among Manzo’s mouthwatering line-up, which includes the epic Manzo Cheeseburger, comprising a Wagyu patty with piccalilli mayo, comté, pickles, tomato and lettuce and served with fries, an Alpine Merino Lamb Cotolette served with hazelnut, mint, baby lettuce and artichoke salsa verde, and a ‘Handpicked’ Landsdown Farm Eye Fillet with funghi hollandaise and Tora Collective Kina.

Left: ‘Handpicked’ Eye Fillet with funghi hollandaise and Tora Collective Kina.

There is also a substantial offering of Wagyu cuts for those with seriously carnivorous tastes, where the meats’ marble scores are between four and eight (depending on the cut) and every piece is aged for a minimum of 28 days. Here, diners can indulge in beeswax-aged Black Origin Scotch Fillet, dry-aged Black Origin Sirloin, wet-aged Black Origin Bavette or a one-kilogram dry-aged Black Origin T-Bone (made for two people to share). They can also add tasty extras like bone marrow butter with pancetta and coriander or truffle egg with paprika and spring onion to their order to take the meat to the next level, as well as selecting a few of Manzo’s stellar sides. These include local kumara with truffle caviar and creme fraiche, smooth potato mash, a green leafy salad and potato skin lyonnaise with guanciale and shallot.

Left: Prawn Terrine with ajo blanco, nduja vinaigrette and fennel

The wine list, curated by Dhall and Nash and Sapori Wines, is over 100-strong and offers drops from around the world. “We have decided to keep our high-end wines close to retail prices, in order to make them more accessible,” Taryne tells me. “We want Manzo to become something of a destination for wine connoisseurs,” she continues, “and our cocktails have all been designed to come out quickly.” Said cocktails include both a grenache and a barrel-aged negroni, a classic martini and a grapefruit Americano. Delicious.

Manzo’s dining room

Inside, Manzo is a cool, cosy space where a decidedly classy vibe prevails. Designed in collaboration with Pieter Wilkinson, the interior’s walls are covered in photographic and artistic collages to lend depth and dimension, while curtains and reeded glass panels provide a sense of intimacy and warmth. There is even a beautifully appointed event space upstairs with a private bar, perfect for any kind of soiree or special get-together.

From its chic interior to its exceptional menu and food that truly showcases the best of New Zealand ingredients in a unique way, Manzo is a new opening that should certainly be on your radar. Open now for lunch and dinner, it’s the ideal spot to celebrate the imminent end of the year.

Opening hours:
Tuesday to Saturday, 12pm — 2pm
Monday to Saturday, 5pm — late


405B Remuera Road


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