Semplice Restaurant

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Semplice Restaurant Welcome to Semplice - Where there is something
exquisite in the simple 🇮🇹

23/10/2026

Pizza by the slice, in preview this long weekend, only at Semplice. From the bakery upstairs: baked in the tray the Roman way, cut with scissors, warmed while you wait. Capricciosa, Diavola, Zucchine e ricotta, Burrata e basilico. In the cabinet from 11am until they're gone.

15/10/2026

Friday upstairs in St Heliers. The weekend loaves are shaped by hand and tucked into their baskets, and they bake in the morning while you are still asleep.

Your name goes on a bag and you collect it Saturday or Sunday with your coffee, in St Heliers or Howick. Order today at semplice.co.nz/sourdough.

14/10/2026

Subin and I have been plotting. Burrata torn by hand onto grilled sourdough, fritters you'll want to photograph before you eat them, and a pancake we've remade more times than we'll admit. Brunch in St Heliers is about to go up a level.
New brunch menu, early November. Keep an eye out.
Semplice, St Heliers.

07/10/2026

Three years of Semplice.

Grazie to everyone who came on Sunday 27 September, when we opened the room on a night it is normally closed. And grazie to everyone who has sat at our tables in these three years, for a coffee in the morning or a long dinner at night. You are the reason we are still here, and we don't take it for granted. — Michelangelo

01/10/2026

Brazilian night at Semplice. Saturday 10 October, from 7pm.

Carlos and I made you an invitation. Live music from 7 with Trajah Roots, DJ Rogério Sá to close, caipirinhas at the bar, and a special Brazilian-Italian menu for the night in place of our usual one.

Free entry. If you'd like to eat, book a table for dinner, they'll go early: semplice.co.nz/booking/

8C Turua Street, St Heliers.
— Michelangelo

30/09/2026

Calamari. Cut in the morning, dusted, into clean oil for ninety seconds, out with the lemon. The plate the table shares before the pasta arrives.
Wednesday to Saturday from 5. Book through the link in bio.

25/09/2026

Pappardelle del Pastore. Lamb ragù cooked since the morning, wide handmade ribbons, pecorino at the end.
The plate people drive to St Heliers for has a name. Ask for it by name.
Wednesday to Saturday from 5. Book through the link in bio.

24/09/2026

Every loaf is shaped by hand in St Heliers, into the basket the night before, baked in the morning.
Your name goes on a bag, you collect Saturday or Sunday with your coffee, St Heliers or Howick. Order at semplice.co.nz/sourdough

24/09/2026

Tiramisù latte. Espresso, milk, mascarpone cream and a savoiardo to dip. A dessert you can drink at 8am, and yes, that's allowed.
The first in the bay, at the bar in St Heliers. 8C Turua St, from 7.

23/09/2026

POV: you found the pistachio cornetto in St Heliers before your friends did.
Pistachio custard, the real kind: our crema pasticcera blended with 100% Sicilian pistachio paste, inside a cornetto baked this morning. One tray a day, usually gone by 10.
From 7, 8C Turua St, Semplice.

22/09/2026

We cooked Sunday's dinner once already, for the team. This is what you're eating on the 27th.
Four courses, a marrow bone for every guest, the violin back in the room. $99 a person, optional w**e pairing.
8 seats left. Book through the link in bio, or call 022 525 0888.

18/09/2026

Focaccia, out of the oven upstairs this morning. Ailen dimples it by hand, olive oil and salt on top, and it comes out with that open crumb you can see through.
Cut into squares and in the cabinet from 7. Come and take a piece while it is still warm.

17/09/2026

The Saturday loaves pack themselves. Almost.

Every Friday the sourdough is mixed, shaped and baked upstairs at St Heliers, and your name goes on a bag. Collect Saturday or Sunday with your coffee, at Semplice in St Heliers or at Posto in Howick.

Order at semplice.co.nz/sourdough 🍞

Address

8 Turua Street
Auckland
1071

Opening Hours

Monday 7am - 2:30pm
Tuesday 7am - 2:30pm
Wednesday 7am - 2:30pm
5:30pm - 9pm
Thursday 7am - 2:30pm
Friday 7am - 2:30pm
Saturday 7am - 3pm
7:30pm - 9pm
Sunday 8am - 2:30pm

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