New aperitivo-style bar opens on Willis St

Thursday, 17 April 2025

A little taste of Europe has come to the capital, as Wellington’s very first aperitivo-style bar has opened.

Amuse Snack Bar opened a month ago on Willis St, and is open 7.30am until late, offering breakfast, lunch, and aperitivo pre-dinner bites and drinks for customers to enjoy.

The small eatery was inspired by wine bars and European eateries, owner Dori Raphael said, mentioning her favourite thing about living overseas had been the Italian aperitivo hour, where people met and nibbled on snacks while drinking wine or other alcoholic beverages.

Raphael said she wanted to provide food that was restaurant quality, but at smaller sizes and affordable rates, something “a little bit different” to Wellington’s usual offerings.

She said she had found the capital hadn’t really had a place where you could have an affordable breakfast or lunch, then a drink after work.

“I just wanted that place that always felt welcoming and easy to just get what you need at the right hour of the day.

“There's always something perfect at that time of day, whether it's a coffee or a glass of Italian wine”.

Raphael comes from a family of musicians and is a classically trained percussionist who completed her masters in music in London.

Having grown up in Wellington, her first job was working for dessert restaurant Strawberry Fare for seven years, before going on to working at Logan Brown and various wine bars, she said, before leaving for the UK.

However, when she reached the end of her masters, Raphael realised she didn’t want to work in music.

She returned to Wellington in 2020 and started working re-establishing her contacts in the hospitality industry, she said, going on to open Amuse.

Amuse’s kitchen is at the front of the eatery. Having an open kitchen was important, Raphael said, as she wanted the venue to be a food destination.

Brazilian baker Tiago Pines had joined the team and was “an incredible talent,' Raphael said. Pines has worked for Shelley Bay Bakery and had created an excellent vegan brioche for customers to enjoy, she said.

Barista Marcelo Aranjo had also joined the team, providing excellent coffee, alongside bartender Harriet Januszewski and all rounder Dylan Hyman, she said.

Bread is a foundational part of the eatery’s offerings. For breakfast, customers can have a baguette, brioche bun, or white/malt and seed sourdough bread, with their choice of filling, ranging from whipped salty butter ($8) to ham hock ($16).

Snacks include an $8 cinnamon slice, a cheese and onion buttery - the restaurant’s take on the cheese scone - a cardamom bun, a custard slice, or a fruit slice.

For lunch there are two choices of focaccia sandwich, and from 4pm there is a selection of aperitivo foods, including various breads, mackerel pâté, marinated vege and olive salad, and more.