Chef Lucas Parkinson is back for another summer at Aryeh Piha, his acclaimed restaurant overlooking Auckland's most famous beach.
Aryeh Piha will return for its third summer this December, welcoming locals, and visitors back to the iconic West Coast destination with award-winning cuisine from executive chef and owner Lucas Parkinson.
Pronounced “Ari-aye”, Aryeh reduces its hours over the quieter winter months but has shifted into full summer mode, the restaurant now open for dinner Wednesday to Saturday, Saturday lunch, and extended “long lunch” hours on Sundays.
It’s been a standout year for Aryeh. Among the restaurant’s accolades was winning best new restaurant, Oceania, at the 2025 World Culinary Awards.
At Aryeh, nature leads the way. Parkinson’s signature style centres on wild and premium proteins, sustainably sourced kaimoana, and hyper-local produce wherever possible.
In order to minimise waste and ensure every dish is prepared at peak freshness, diners are asked to pre-book a 2, 3, or 5-course set menu (NZD 76– NZD 144) or the “Story of New Zealand Cuisine” tasting experience (NZD 233). A separate Sun Deck menu will be available for walk-ins, depending on space.
Diners can expect a selection of dishes included in the set menu, such as golden Clevedon tomato and Hawke’s Bay peach gazpacho with Jersey curd, cherry tomatoes, pickled cucumber and Piha campground fennel; wild shot venison tartare with cherry gel, black garlic emulsion, cured Whangaripo yolk, Southland buckwheat and foraged flora; and line-caught Leigh fish ceviche with pickled kohlrabi, rice-wine lime gel & sushi-rice shard.
Sides include asparagus with parmesan custard, “those carrots”, tallow-fried Pukekohe potatoes with kawakawa emulsion and an organic green salad.
Desserts include Almond & Piha kawakawa torta with Waitakere strawberries and strawberry ‘real fruit’ ice cream, and a Whipped crème caramel with Cromwell cherries, white chocolate mousse ice cream using Ao.Cacao chocolate and caramelised white-chocolate crunch.
Takeaway line-caught fish & chips, battered or crumbed, remain a crowd favourite for beach-side eating, complete with homemade tartare, ketchup, and wedges of lemon.
Now in his third summer season at Aryeh Piha, Lucas says he’s just getting started.
“It’s been an incredible year for Aryeh. The recognition has been humbling, but the real joy is seeing locals and visitors return to Piha to share great food and good times with us,” said Parkinson.
“We’re excited for another big summer - the beach, the incredible walks on offer, the long summer evenings, and a menu that celebrates the best of Aotearoa. Having the idyllic scenic drive reopen has been a huge boost for us, the weather has been fantastic, so we are all very excited for another summer out at one of the world’s most beautiful beaches doing what we love.”
The all-New Zealand philosophy continues behind the bar, with a drinks list built on organic and biodynamic wines, a vibrant selection of beers, and cocktails (plus zero-alcohol options) mixed with fresh cold-pressed juices. Wine matches are available for all menus.
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