Aryeh Piha is open for the summer, with an updated menu full of local flavours curated by Executive Chef and owner, Lucas Parkinson.
Aryeh Piha will reopen for the summer season on Saturday, 1 December, marking a return to extended lunch and dinner service hours, with an updated menu and new takeaway offering to cater to locals and day-trippers.
Pronounced “Ari-aye”, Aryeh will offer dinner service from Wednesday to Saturday and lunch on Saturday and Sunday. Executive chef and owner Lucas Parkinson has remained committed to curating sustainable, elevated dishes using local and organic produce.
His mission to put Piha on the culinary map has already gained recognition, with Aryeh’s 1-hat status in this year’s Cuisine Good Food Guide, marking the first hat for the West Auckland coastal settlement and the second for Parkinson, who previously earned 1-hat for his Wānaka restaurant, Ode.
Operating as a seasonal restaurant, Aryeh will welcome guests until mid-April 2025, before transitioning to its winter format, Aryeh Hiber, with reduced opening hours and menu.
Aryeh, formerly the Piha Café, has an indoor dining area that includes room for a group of up to four at the chef’s counter, offering a bird’s eye view of the action in the kitchen. The covered balcony and sun deck – the outdoor deck shaded by umbrellas – are not bookable but available when weather permits.
Parkinson said he’s looking forward to the summer season and welcoming diners to Aryeh.
“I’m very grateful to the locals and visitors who have supported Aryeh. Opening a restaurant in Piha was a risk and by no means an easy feat to achieve with the many unseen and unspoken obstacles and challenges along the way,” said Parkinson.
“Piha is open for business and we are here and raring to go with our new menu. We took on feedback from customers who also wanted a takeaway option and we’re pleased to be able to add our freshly battered Fish and hand cut Chips as a takeaway option."
Guided by nature, the menu evolves with the seasons, showcasing carefully selected proteins, sustainably sourced kaimoana, and premium produce. Diners can opt for three-course ($89) or five-course ($144) set menus with an à la carte menu available from January 1. Returning for summer is the popular Wednesday Test Kitchen (five courses for $89), which requires advance bookings.
The 2024/2025 summer menu includes a trio of snacks including a rich eight-year old master stock Miyagi, Curry leaf and rosemary focaccia with Piha kelp butter and a Fried organic chicken nibble glazed in duck gravy.
Entrée options include Northland kingfish ceviche with pickled kohlrabi and a delicate cuttlefish ink rice shard or Wild shot venison tataki with pickled cherries, cherry mustard and puffed barley or, an homage to chef Parkinson’s part-Italian heritage, a Creamy burrata with Curious Cropper tomatoes, basil oil, tomato consommé and focaccia croccante (crunchy focaccia).
Five main options round out the menu, including a Confit of Duck with duck and port jus; Mapari Beef with cauliflower gravy and 5-year aged balsamic vinegar; Wild shot Fiordland Venison backstrap with black garlic vinegar and freshly churned horopito butter; Crunchy battered line caught Fish and Chips and a Confit Kūmara with cauliflower sauce and Piha mushrooms.
Sides include Ohakune carrots roasted in Piha manuka honey with fresh herb gremolata and puffed quinoa; the Beef fat fried Pukekohe potatoes with kawakawa emulsion and the Daily greens, currently Asparagus with nitrous goat’s cheese, puffed risotto and lemon.
A trio of desserts are on offer including a Candied macadamia semifreddo, a Whipped crème caramel with Kumeū strawberries and chocolate crumble with strawberry sorbet and a selection of house made ice creams and sorbets.
The takeaway Fish and Chips offering will be available Thursday to Saturday evenings (5:00 - 7:00 pm) and Saturday/Sunday lunch from 12:00 - 2:00 pm) for NZD $28. It includes line-caught fish, agria fries, homemade tartare sauce, and lemon wedges, wrapped up in paper and perfect for enjoying on Piha’s iconic beach.
Aryeh’s drinks menu comprises organic and biodynamic wines, alongside craft beers, signature cocktails, and non-alcoholic options featuring fresh, cold-pressed juices. Wine pairings are available with all menus.
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