Located in the heart of Christchurch, overlooking the Avon River, Amazonita is a restaurant and bar with a story as vibrant and dynamic as its menu. Combining a global degustation of influences inspired by the spirit of the Amazon and classic Mediterranean heritages, the team at this family-owned establishment prides itself on providing an unforgettable sensory culinary experience in a beautifully-designed space that seamlessly transitions from day to night.
The Amazonita story
Amazonita's journey began as a reimagining of the venue that once housed the Bangalore Polo Club. The club, known for its speakeasy charm, was beloved by locals but required a new vision after the devastating 2011 Christchurch earthquakes.
Collaborating with Auckland designer Paul Izzard, Louis, Lynda, Brian and Emma created Amazonita, a restaurant that marries the lush allure of the Amazon with the flavours of Italy. This blending of cultures is reflected in the design, cuisine and even the name. ‘Ita’ is a nod to those Mediterranean roots, which blend with the tropical aesthetic to create a unique culinary identity.
While the back of the restaurant retained the British Indian theme of the original Polo Club from 1859, the jungle-esque front is a fresh, modern venue. Amazonita offers a multi-faceted experience, using the ambience of greenery and intimate lighting to transition from vibrant, luxurious restaurant to intimate bar. By night, it glows with an inviting energy perfect for late-night cocktails, nibbles and a boogie for its patrons. And when your feet need a rest, slip into one of the cosy booths to sip your drink and recover awhile.
What sets Amazonita apart
Amazonita prides itself on its team culture. This family-run business fosters close collaboration between the kitchen and front-of-house staff, creating a collegial, innovative atmosphere. Executive chef Vinnie plays a pivotal role, prioritising quality, seasonal and sustainable ingredients, creating menu ideas that balance seasonality with creativity and quality.
Amazonita’s focus on people extends beyond its staff to its customers, actively listening to feedback to refine their offerings and ensure consistency. This customer-centric approach, combined with word-of-mouth recommendations, has been a cornerstone of the restaurant’s success.
Vinnie’s cooking style pays homage to wood-fired and charcoal cooking techniques, utilising preservation methods including fermenting and dehydrating to capture and showcase seasonal flavours. The restaurant also supports local producers where possible, sourcing ingredients from regional suppliers to maintain a fresh, sustainable menu.
The people behind the magic!
Emma’s story
For co-owner Emma Franks, hospitality has always been a family affair. Growing up in hospitality venues including the Halswell Tavern (now Craythorne’s Hotel), Espresso 124, The Tap Room and The Holy Grail Sports Bar, sparked a lifelong interest in the industry. She now works alongside her parents and grandparents, and the family prides themselves on the flexible and supportive environment that incorporates both work and family life for everyone.
Emma’s passion for the industry shines through in her dedication to evolving both the menu and cocktail offerings. By consistently doing what they know, and staying ahead of food and drinks trends, Amazonita keeps its offerings fresh and exciting for both loyal patrons and new visitors.
Chef Vincent’s story
Chef Vincent Kho initially dreamed of becoming a basketball player, but his passion for cooking was too powerful to resist.
Vinny’s culinary journey began in Malaysia, in his father’s seafood restaurant. From there, Vinny became a qualified Chinese chef, then learning Western cooking and attending culinary school in Malaysia. After graduating from Western Culinary school, Vinny got his first job at The Hilton in the hotel’s steakhouse, before moving to New Zealand to continue honing his craft.
After working in Wellington under Martin Bosley, Vinny moved to Christchurch, further honing his craft under the mentorship of Josh Emett before taking on his next culinary adventure as Executive Chef at Amazonita.
Vinny keeps consistency at the heart of every dish, ensuring his team can recreate the dish perfectly every time. His creative process is meticulous and seasonally driven, with each concept beginning with a single ingredient, which Vinny then builds around to create dishes that are both flavourful and achievable. As the son of a seafood restaurateur, it’s fitting that Vinny’s signature dish is his prawn linguine, a bestseller and a source of personal pride. Customers also return regularly for his sous vide beef cheek pappardelle.
Culinary and cocktail innovations
Amazonita’s menu changes three times every year to reflect seasonal ingredients. Highlights include the linguine, wood-fired octopus, and the new burrata flatbread. The restaurant’s late-night menu and cocktail selection ensure there’s always something new for returning guests.
Led by mixologist Mayco, the cocktail menu combines aesthetics with bold flavours, and traditional drinks with exciting and colourful concepts. By experimenting with acids like malic and tartaric, as well as self-carbonation kits, Amazonita’s cocktails push boundaries while paying homage to nostalgic favourites.
Exceptional venue design
Paul Izzard of Izzard Design’s idea for Amazonita was to create a lush, intimate yet refreshing atmosphere. With a backdrop of the Avon River, Paul wanted to create a sensory experience through the concept of a tropically-inspired, multi-functional bar.
Greenery, warm lighting, and intimate nooks make this a unique venue, while its open layout connects diners to the vibrant laneway and sunshine. At night, the restaurant transitions effortlessly into a glowing hub for drinks and socializing.
The design reflects the owners’ deep understanding of what works for both diners and late-night patrons, making Amazonita a standout destination in Christchurch.
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