Home' Hospitality Business : HB DEC 2016 - JAN 2017 Contents AMANO
66 – 68 Tyler Street, Britomart
Ph: 09 394 1416
Hipgroup has done it again. Opened a venue
offering an on-point concept that resonates
with the dining mood. Amano is all about
food that’s fresh, sustainable and as much
as possible features the group’s garden to
plate philosophy; reassuring people that
what they’re eating comes served with
integrity as well as spot-on seasoning.
Amano is Hipgroup’s fourth hospitality
venue at Britomart, joining Milse, Ortolana
and The Store. The latter three were
built as part of the temporary Britomart
development until the development proper
gets under way, but it’s a good guess
that this restaurant, located between the
historic Altrans and Quay Buildings, will
be there for some time.
Amano (which means love in Italian)
plans to be a lot of things to many people.
With co-owner Scott Brown driving the development, it’s open
seven days from 7am until late; there’s an onsite flour mill and
bakery which uses South Island grains for the beautiful artisan
breads and pastries, and arguably the freshest handcrafted pasta
available anywhere in the country.
Sustainability is really evident where the seafood is concerned.
It’s locally sourced and ‘seasonal’ – which means lesser known
fish species wild-caught at non-spawning times, following ethical
The overall vision for Amano, according to Brown was to,
“create a space large enough to showcase our provenance-
inspired, farm-to-table company food philosophy. We make so
much from scratch and use the best possible local and seasonal
ingredients at all Hipgroup venues, but with smaller sites and
kitchens, this hasn’t been as visible in the past. “
Amano and its 17m long open kitchen provides the opportunity
to show off things like the pasta and bread production and the
fresh produce that’s delivered daily. The
menu is changed daily, sometimes twice-
daily, depending on what produce, seafood
and meat is available from suppliers on
any particular day.
“The ability to share staff and resources
between Amano, The Store, Ortolana and
Milse has made opening a lot easier,”
says Brown. “The other Britomart sites
also provide a great training ground for
our new staff to become familiar with
Hipgroup and ensure a smooth opening
from a service perspective.”
This place has been a long time coming.
It seems there’s been industry talk of it
for years, with a cooking school tipped
to open as well, “From its initial concept,
Amano was the best part of four years in
the making. Down the track there will be
a Stage Two upstairs, which among other
things, will include food demonstrations.”
Hipgroup has been focused on and pretty
much led the call to support the provenance
and sustainability movements in the industry, but Brown says
at times it has been hard to have a constant, direct farm to table
supply. “It has also been highly capital intensive but the benefits
far outweigh the negatives. Being able to guarantee our customers
a fantastic, fresh and in-season product all the time is something
we’re very proud of and wouldn’t change for the world.”
Hipgroup executive chef, Jo Pearson, has been on board for a
good while now, as have several key team members. For a stable
team, having a shared vision is really important, says Brown.
“We’re very lucky to all share the same vision and work together
as a team. When we have values that people can identify with and
buy into, every one combines to achieve the ambitious goals we
Around Auckland, Amano joins other Hipgroup properties
including St Heliers Bay Bistro, Rosie Café in Parnell, Provenance
in Waimauku, Richmond Rd Café in Grey Lynn and Takapuna
Beach Café, to name most of them.
On the Menu:
with radish and scallop roe bottarga
(thin slices of raw scallop button).
This is just an example as the menu
changes daily depending on the fish
caught the night before. In this dish
the roe goes into the bottarga; if it’s
kingfish, the bones are used for stock.
Amano - loving the hip rusticity
and talk about fresh
Introducing Amano: Italian-inspired
rustic fare in a stunning historic
building with modernity on display in
the impressive kitchen fit out.
16 | December 2016 - January 2017 | Hospitality BUSINESS
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