Herne Bay’s beloved neighbourhood eatery Andiamo is back - a little fresher, a little looser and a lot more fun.
The Jervois Road institution has reopened as Andiamo Bar & Dining Room, with more places to perch and more pasta to peruse (but don’t worry, the famous macaroni and cacio e pepe remain).
The expanded bar area now anchors the space, perfect for casual drop-ins or spontaneous Aperitivo sessions. Think standing drinks that turn into shared plates, or solo Negronis that somehow become feasts with friends.
Local favourites headline the refreshed drinks list - the Coconut Chilli Margarita brings tropical heat, Mike’s Barrel Aged Negroni keeps purists happy and the neighbourhood’s minimalist order is the aptly named GST – made with Lighthouse Gin, soda and tonic.
But the real newcomer worth toasting? The Caprese Martini — a reimagined take on its namesake salad. Vodka is infused with tomatoes and basil, then fat-washed with olive oil and a touch of balsamic for a silky, savoury finish that’s unexpected and seriously sippable.
At the pass, Head Chef Canada Loucks leads with a sense of play and comfort.
“We’ve kept what people loved - the fried calamari, macaroni and truffle fries - but built around those favourites with dishes that bring new texture, and greenery, to the table,” says Loucks.
There’s traditional Italian coursing - Aperitivo, Antipasti, Primi and Secondi - but it’s flexible. You can share everything or go solo and do your own thing.
Among her current standouts are a spring green pea ravioli (finished using a bronze ravioli stamp for that perfect edge), vitello tonnato with rose veal, tuna mayo and caperberry and a show-stopping lasagna made with seven layers of handmade pasta sheets and slow-cooked ragù.
A cornerstone of the Herne Bay dining scene since 1988, Andiamo has always been the kind of place where the team knows your name and your order.
The redesign was guided by Foley Hospitality’s marketing manager, Kate Simmons, and operations manager, Geeling Ching, with a decision to double down on the building’s character. Richer tones from a heritage palette, mahogany accents and stonewashed walls are layered with custom stencilled artwork by local painter Sam Burton, including a 23k red-gold hand-painted wordmark at the entrance.
Inside, there’s a larger bar to gather around, a bookable private nook and soft lighting that sets an easy evening glow, carried outside by a new twinkling canopy.
“It’s still Andiamo, but with a little more life after dark,” says Gavin Doyle, Executive Chef for Foley Hospitality, which also operates Soul Bar & Bistro, Jervois Steak House and Somm Wine Bar & Bistro.
“The goal wasn’t to reinvent Herne Bay’s favourite local, but to remind people why it was theirs to begin with.
“We’ve had a bit of fun with it - colourful vintage plates you won’t find anywhere else in New Zealand, mixed with serveware that has touches of la dolce vita. Dining should be beautiful, but never precious. You should feel at home here, just with better lighting and better wine!” he says.
It’s nostalgia, but with new batteries. Powder rooms, spotless. Bar, stocked. Pasta, rolling. Herne Bay’s favourite living room has its groove back - and it’s inviting everyone in.
For more information visit andiamo.co.nz or drop in for Andiamo hour daily from 4-5pm, where a selection of wines and beers are on offer for $10.
Andiamo Bar & Dining Room, 194 Jervois Road, 021 378 7811, www.andiamo.co.nz
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