The very best service and Italian-inspired cuisine
At Baduzzi, our mission is simple yet heartfelt: to offer the very best service and Italian-inspired cuisine, featuring the finest handmade meatballs in the spirit of New York and Sicily
For us, the meatball is more than just a dish — it’s a metaphor. Through simplicity, you find greatness. This philosophy shapes everything we do, from our hand-rolled pasta made fresh each day to the rich, slow-cooked sauces crafted with the best seasonal produce New Zealand has to offer. Every plate is prepared with care, presented with pride, and served with warmth.
Our wine list celebrates the best from around the world, with a special love for Italian vino — the perfect complement to our blend of classic and modern Italian flavours. Our team is dedicated to delivering service that’s both polished and genuine, with a touch of fun, because dining with us should feel like being welcomed into the family.
Where It All Began
Baduzzi is more than a restaurant — it’s a tribute to family, heritage, and the flavours that bring people together.
The name comes from a traditional Sicilian dish of polpettine (tiny meatballs) that Michael Dearth’s mother made for the family — a recipe passed down from her mother before her.
Founded in 2013 by Annette and Michael Dearth — also the creators of The Grove (est. 2004-2025) — Baduzzi holds a special place in their hearts. It’s where their roots from Conneticut and Sicily meet the bounty of their adopted home, New Zealand.
A Taste of Our Journey
At Baduzzi, every dish tells a story — of family, travel, tradition, and the joy of sharing good food. Annette, Michael & the Team invite you to join us at our table and become part of that story.
If you ask Michael to choose his favourite dish, it’s almost impossible — there are too many. But one that will never leave the menu is the king prawns rolled in pancetta with gremolata sauce. This dish is inspired by Venticello, the San Francisco restaurant where Annette first worked — and where Michael would hang out at the bar and eat and it always included the prawns. It’s a delicious nod to the very beginning of their shared journey.
For Annette, the favourite is the squid salad with white beans and croutons, inspired by the sister restaurant of Venticello, the Nob Hill Cafe. Back then, whenever she helped out in the kitchen, she couldn’t resist sneaking bites of that salad straight from the chef’s prep station — that’s how much she loved it.
