Bianca

Delicious, trendy but relaxed. Bianca was a great experience and we enjoyed the food with the service being super efficient and attentive without being too intrusive or rushed.nnThe beef tartare with anchovy mayo was our standout. What a great version of the common beef tartare dish and such a great balance of flavours with sweet raisins and the anchovy mayo. The focaccia was super soft and had the perfect bite. It was the perfect vehicle for the dishes we had.nnThe burrata was good and paired well with the Brussel sprouts. The Rotolo was pretty nice and a decent size for a main. The pork hock was good, not my favourite but it was a nice change of pace with a bit more spiciness. The Tiramisu had a stronger coffee flavour than usual which I’m a fan ofnnThe service was excellent, one of the best experiences we’ve had in a while. You can tell they have a good culture and the kitchen is well run. Food came by quick even if they were busy and they came to check just often enough and definitely let you have your space.nnOverall, it’s clear they deserved their Bib Gourmand!

Amazing! First time here with family. The fact that you can walk in and see the pasta getting made, the friendly and informative staff I.e., popular dishes... Espresso martini was right up there, and the dishes are something other.nnWe ordered the potatoes, the cavatteli pasta... Dad had the cappeletti.nnTiramisu is to die for Definitely has that coffee taste like somebody who knows how to make it, and make it well.nnThis place is a must if out with friends or dropping in for the Italian experience with a taste of the home made.nnP.S. Highly recommend the aggria potatoes to share as an entrée.

Came for an 11:00am reservation. Restaurant looked modern and nice. Pasta is made fresh and you can see via their open kitchen format.nnI ordered the focaccia and rotoli . It was my first time trying this type of pasta. The taste is quite delicious and unique yet familiar. I felt the focaccia could do with much less of the olive oil as it tasted a bit overbearing for my liking. The price is quite good and you can actually get full ordering just one main dish.nnThe staff were attentive and did not exude much pressure.nnI would not mind coming back next time to try other dishes.nnIt is best to book in advance as this restaurant recently acquired culinary accolades.

such a wonderful surprise. looked for a highly rated resto near our event and found this reasonably priced, fine dining resto. their lamb doesnt taste or smell gamey at all, it's soft and yummy. first time i've tasted lamb thats so good. short rib was how it should taste like and becomes even more delicious when mixed with all the components. my perfect date ordered a date parfait almost rhymes. pizza had a generous amount of salami. strongest tiramisu in my opinion too. in a very good way. you could taste the liquor right away. staff are helpful and cheerful. definitely going back

Bianca is chef-owner Hayden Phiskie’s first independent restaurant. Before opening his own place, he led the kitchens at Cotto and Ada, both widely regarded as among Auckland’s best restaurants.nnI first discovered Bianca by chance while looking for parking near Dear Deer Coffee Roasting Bar in Ellerslie. Its striking blue-and-white interior immediately caught my eye, and I knew I had to come back one day.nnI’ve always believed that if a restaurant confidently puts bread on the menu, it probably knows what it’s doing, so ordering the bread was a must. The focaccia arrived, and it completely blew me away. Every bite felt like a pleasant surprise. The crudo was beautifully paired with green grapes, which added a lovely sweetness and fresh fruity aroma.nnThe beef tartare was another highlight. It’s a classic dish, but this was the first time I’d seen it prepared with this combination of flavours and presented in this style.nnI had a feeling the chef must have quite an impressive background, so I looked him up while writing my notes. Sure enough, he had spent years honing his craft at several well-known restaurants. Bianca is actually best known for its pasta, but I didn’t realise that at the time, so I didn’t order any. That just gives me another reason to come back.nnBefore we left, we even paid NZ$20 to take home another focaccia because it was simply unforgettable. That said, focaccia is really best enjoyed fresh on the day it’s baked. Unless you have a big family to help finish it that evening, I’d probably skip the takeaway.nnThe service was warm, friendly, and full of personality. It’s the kind of place that’s perfect for a relaxed meal with good friends who appreciate Italian food and an easy-going atmosphere.

Directions to Bianca with public transportation

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