ST HELIERS · CUCINA · BAKERY

A BAKERY HIDDEN UPSTAIRS.

Benvenuti alla nostra tavola.

Two floors on Turua Street — caffè and cornetti from seven, brunch every morning, handmade pasta and dinner after dark, and everything on the table made from scratch upstairs.

FIND US — 8C Turua Street, St Heliers
THIS MORNING — bakery & caffè from 7:00 am
TONIGHT — dinner from 5:00 pm, Wednesday to Saturday

SAVE THE DATE — SUNDAY 27 SEPTEMBER

SEMPLICE TURNS THREE.

A night the room is normally dark, opened for one long evening — three years on Turua Street. The violin is back, and the kitchen is cooking four courses for the room. Arrive at 6.

WHAT’S ON AT SEMPLICE

IN PROGRAMMA

SAVE THE DATE — SUNDAY 27 SEPTEMBER
Semplice turns three. One long birthday dinner, one night only. Details soon — subscribers hear first.

SAVOUR ST HELIERS — EXTENDED TO SEPTEMBER
Our pizza special runs every evening we’re open, and Savour vouchers are still welcome at the table.

SOURDOUGH FOR THE WEEKEND
Baked to order — pre-order online and pick up in St Heliers or Howick.

01 — FROM 7:00 AM

THE COUNTER.

il banco

Coffee and cornetti from 7. Brunch from 9 — 8 on weekends.

The bakery wakes first. Cornetti from a recipe that has been baked in one small Italian town for more than forty years, specialty coffee poured properly, and brunch on bread we baked hours earlier — eggs benny on our own sourdough, pancakes, avo toast.

Fresh sourdough is baked for the weekend — pre-order and pick it up in St Heliers or Howick on Saturday or Sunday.

02 — FROM 5:00 PM

DINNER.

la tavola

Dinner, without an occasion.

Handmade pasta rolled in the afternoon, an eight-hour lamb ragù, and a wine list that leans Italian. The gnocchi came home from Florence — a dish so good it had to make its way back to New Zealand, laid on stracciatella with parmesan, chilli and crispy guanciale. The lights come down; the welcome doesn’t.

03 — ABOVE THE DINING ROOM

THE BAKERY UPSTAIRS.

il forno

The bakery you can’t see.

Above the dining room, behind a plain door, there’s a full bakery. We carried it up piece by piece — the freezer rode the lift, with Michelangelo on top of it — and built a cool room designed just for our doughs.

Everything on your table starts up there: the cornetti, the sourdough, the focaccia, the pizza dough. It comes downstairs when it’s ready, and not a minute before.

Simple, never basic.

PHOTO PLACEHOLDER — the bakery upstairs (Michelangelo’s photos, coming next week)

PHOTO PLACEHOLDER — the freezer in the lift / building the cool room

04 — WHAT’S ON

WHAT'S ON.

in programma

PORCHETTA FRIDAYS
Slow-roasted pork belly, roasted fresh every Friday night. A house favourite — limited quantity, first come first served.

NEAPOLITAN PIZZA
On the menu all summer — weekend brunch, and every evening we’re open.

FRESH BREAD FOR THE WEEKEND
Our sourdough loaves are baked to order — pre-order online or ask our team.

05 — THE MEZZANINE

PRIVATE DINING.

la mezzanina

Functions, celebrations and private dining — upstairs.

A room of your own: the mezzanine becomes your private dining room — at its best for 20 to 35 guests, with space for 45. For bigger celebrations the whole venue is yours, up to a hundred.

We build the menu around your night — from a long pizza tavolata to a full Italian set menu, with wine to match. Christmas dates are going now; the good ones go first.

Be the first to hear about dinners, wine evenings and events — subscribe below.