Semplice Restaurant
Share
Welcome to Semplice - Where there is something
exquisite in the simple 🇮🇹
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
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.
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.
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
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.
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.
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.
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.
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 🍞
Gnocchi Angeli e Demoni. Soft potato gnocchi in a cream sauce, and the crunchy guanciale lands on top at the very last second.
Angels and demons on one plate. Ask for it by name.
On the pass tonight from 5, Wednesday to Saturday. Book through the link in bio.
15/09/2026
Two names to learn.
From this week the two plates people drive to St Heliers for have names. Pappardelle del Pastore: lamb ragù cooked since the morning, wide handmade ribbons, pecorino at the end. Gnocchi Angeli e Demoni: soft gnocchi in cream, crunchy guanciale on top at the last second.
Ask for them by name. Wednesday to Saturday from 5, book through the link in bio.
Three years, one dinner.
On Sunday 27 September, a night we're normally closed, we're opening the room for Semplice's third birthday. Four courses from our kitchen, a marrow bone for every guest, live violin, and an optional pairing of Italian w**es.
Set menu $99 a person, w**e pairing $65. Fifty seats, prepaid.
Book through the link in bio, or call 022 525 0888. — Michelangelo
05/09/2026
This September, Semplice turns three.
Three years of early mornings, handmade pasta, full tables and quiet ones, celebrations, a few experiments, and more plates washed than any of us would care to count. Thank you for being at the table.
We're marking it the way we have every year: one dinner, on a night we're normally closed. Sunday 27 September, four courses from our kitchen, and the violin is back. Fifty seats, and a good number are already spoken for.
Link in bio to book, or call 022 525 0888. Full details on Wednesday.
02/09/2026
You said keep it. So the pizza stays.
It came to Semplice for August, and we asked you honestly whether it should stay. You answered, at the tables and in the comments, and the answer was clear. So the oven keeps going: pizza every evening we're open, and through the weekend, alongside the pasta it grew up with.
Tonight from 5. Link in bio to book. — Michelangelo
Pizza was only ever meant to be for August. Then you kept ordering it, and now we're thinking about keeping it for summer.
Come in this weekend and tell me honestly whether it stays
—Michelangelo
27/08/2026
Last weekend nine twenty-one went out with names on them, more than any weekend since we started putting them aside. Thank you.
We shape a small number by hand each week, so if you'd like one, reserve it through the link in bio and collect it with your coffee, Saturday or Sunday, St Heliers or Howick. — Michelangelo
27/08/2026
Pizza was only ever meant to be for August. Then you kept ordering it, and now we're thinking about keeping it on for summer.
Come in this week and tell me honestly whether it stays. — Michelangelo
Back in St Heliers. Pizza's on every evening we're open until the end of August, then it's gone for the year. Come and tell me what you make of it. — Michelangelo
04/08/2026
Before the doors open, the ovens are already going.
Cornetti — the real Italian kind, soft and a little sweet in the dough! From a recipe that's been made in a little small town north of Milan for forty years 🥐
Focaccia pressed with olive oil. Sourdough, and our own coffee blend.
Come in slowly. The morning is the easiest way to meet us.
01/08/2026
Pizza is on the table at Semplice — for August only.
The same hands, the same flour we bake with, the same care as everything else we make. It's here every evening we're open, all through Restaurant Month, and then it's gone again.
Tonight is the first night. Book a table.
31/07/2026
We've been making room for something.
Pizza is coming to Semplice — for Restaurant Month, all through August, every evening we're open. It starts Wednesday.
The dough's already resting.
29/07/2026
Semplice means simple. It has never meant basic.
A few things, made properly: pasta rolled by hand, bread from our own oven, a ragù that gives up eight hours before it reaches you. Simple is what's left after all the work.
We built this room to feel like an occasion, and we run it so you feel like you belong in it. A bowl of pasta and a glass of w**e is reason enough.
Semplice, St Heliers.
Bookings open 🥂
Link in BIO or on semplice.co.nz
See you soon!
.heliers
31/05/2026
The long weekend isn't over yet. 🍕
Open all day. ☕️
Monday night, first ever family pizza night.
Link in bio.
🇮🇹
Click here to claim your Sponsored Listing.
Category
Website
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 |
Alerts
Be the first to know and let us send you an email when Semplice Restaurant posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.