Italian offerings that make seasonal produce the star
True to their Italian ethos of fresh, seasonal and simple cuisine, the vegetarian offerings at Amano are made using carefully sourced produce, resulting in maximum flavour. For your protein hit, start with something from the dairy section of the menu, where light, creamy cheeses – mozzarella, burrata and stracciatella – are paired with herbs, shaved vegetables, nuts and lashings of fine olive oil. Amano’s pastas are handmade that day and the selection always includes a handful of vegetarian options. Gnocchi, gnudi and ravioli are currently paired with spring vege and often topped with an egg or cheese to finish off the sauce. The vegetable section of the menu offers plenty of variety, ranging from raw and cooked salads such as courgettes, mint, caper and sesame, or charred lettuce, cultured cream and dill; through to more substantial vege like red rascal potatoes with mint butter; and chargrilled asparagus with tarragon and parmesan. 66–68 Tyler St, Britomart
1 1. The interior at Amano. 2. Fagottino (mozzarella skin stuffed with ricotta), tomato, chilli and pinenuts. 3. A ricotta and egg yolk raviolo, cavolo nero, almond and parmesan. 4. Amano’s executive chef Jo Pearson prepares a plate. 5. The interior at Baduzzi.
3 Perfectly made pasta