A stylish fixture on the Parnell scene, renowned for its fabulous food and equally stunning service, Cibo has been a go-to for Aucklanders since 1994 – and it’s still a sought-after destination today, weathering the past two years thanks to a loyal community and high-calibre offering.
Cibo’s distinctly personal, familiar service speaks not only to its longstanding position in the Auckland hospitality scene, but to the care and connection diners are currently seeking. “As we can offer such a vast array of options to our customers, we really work with them to deliver what they want,” explains Jeremy Turner, Cibo’s owner/operator .
Its staff are famously accommodating – whether it's singing Happy Birthday, or serving a guest steak for their dessert (and their main). This approach has seen it foster a loyal patronage of customers and become a dining institution in Auckland – both things that helped survive the tumultuous environment of the past few years, showing just how important (and mutually beneficial) supporting local businesses can be.
This support is something being celebrated by American Express with the return of its annual Shop Small campaign back for its third year. During Shop Small, New Zealanders are encouraged to spend at small businesses, with American Express rewarding eligible card members when they do. The goal is an important one: to see small businesses thrive. To discuss why supporting local is so important, Viva talks to Cibo owner Jeremy Turner.
For those who haven’t been to Cibo before, could you give us a rundown on the restaurant its ethos, offering and approach to hospitality? What can visitors expect to find at Cibo?
From the moment you walk into Cibo, you’re greeted by a bevy of gorgeous waitstaff, boldly displaying our gorge Bloom & Vivid silk corsages.
We are a tight-knit group of staff and we get to know our regulars really well. We still have white tablecloths as you can’t ever beat a classic. But we left our staff uniform of black waistcoats and ties in the noughties.
We have both indoor and all-year-round courtyard dining. Gosh, it really is a beautiful space. The flames in the lily pond at night time are really something.
We serve modern New Zealand fare you can choose New Zealand Wagyu steak, West Coast South Island whitebait, local crayfish with French Champagne, or simply an awesome serving of our chef’s fish and chips with a glass of your favourite cold one alongside. I remember once, after a bike race, my wife ordered a bread roll with butter and a plate of fries for her entree and made herself a chip butty.
Basically, we offer the loveliest space for all our visitors to have whatever dining experience they desire that day. We can dress it up or down depending on how they are feeling and what they are wanting.
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Cibo is situated in Parnell, an area full of restaurants, cafes, shops and, of course, many residents could you tell us about what being part of this neighbourhood community has been like for Cibo? Is there a sense of togetherness and mutual support?
I love the whole vibe of our lower area of Parnell. We’re a community and support one another. It’s such a cool part of Auckland and it’s developed into something special. For example, the team at Be Physio keep our bodies in tune no joke, my wife and I have a standing weekly appointment with Brad and Marthinus. There are so many small businesses here, we are surrounded by them. We all become a part of each other’s lives and it’s a really special relationship.
What’s unique about the building Cibo is located in?
Back in the day, we used to tell people to turn onto St George’s Bay Rd and we were the only building with trees out the front. It used to be a chocolate factory, how fun.
I love what Parnell has morphed into recently. We are now such an epic hub for the coolest of companies. We are in the Axis Building, and proud Friedlander tenants.
What are your favourite dishes on the menu right now?
My personal favourite has been our Hapuka, which Kate Fay created years and years ago, with homemade spicy XO sauce and the stickiest coconut rice on the side. That’s never coming off our menu.
We have regulars who come in weekly and have exactly the same dishes every single time. We will always keep our staples like our sashimi, fish and chips, and Wagyu steak, then roll out whatever our chef likes playing with at the time with ingredients like duck, fish and lamb. We have an excellent vegetarian and vegan menu, which has been really well received over the last decade.
Our Cibo Pavlova has become world famous (or at least in Parnell). It’s the classic Saturday night Cibo birthday dinner go-to. Put a candle in it and get our waitstaff to sing Happy Birthday oh how we love to sing! It makes for a splendid way to celebrate your birthday.
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Could you tell us a little about your role what do you do, and how long have you been with Cibo?
I joined Cibo while the paint was still drying on the walls on opening night I still glide about the floor as I did back then only now I have an orthopaedic surgeon saved in my favourites as I turned 50 a few years ago!
I love our dining room it’s a truly happy place for me. Those nights when it’s all going a little ‘good-crazy’ and the music, team and customers are just making magic together, there is nothing quite like it. As much time as I spend on the floor with our customers, I match upstairs working in the office.
Part of the joy of visiting a restaurant like Cibo is the service it feels like visiting a family. Could you tell us about Cibo’s staff culture?
The daughter of a close friend started with us last week she’s still at school, so will most likely be with us at Cibo up until she finishes. Then, when she goes to university, she can work with us during the term holidays.
We have had so many students start with us while at school and then work with us right through their studies. It gives them such a well-rounded approach to life. It’s such hard work, really long hours at times, you’re walking tens of kilometres in a day on the busiest days, like Christmas. It just sets them up so well.
We have bid farewell to staff who first came to Cibo tucked in their baby carrier under the table whilst mum and dad enjoyed a night out.
Our staff have gone everywhere around the globe and worked for all the top firms you can list. We are so proud. We keep in touch with them all. One of them even drove our bridal car the day my wife Christina and I got married 20 years ago.
We are super proud of the fact we have huge staff longevity it’s just lovely that we know so many of our customers by name and drink choice.
What does it mean to have a big global company like American Express throwing its weight and influence behind supporting small local businesses in Aotearoa?
American Express’ Shop Small fits perfectly alongside us, as with our community of SMEs (small and medium enterprises) in Parnell. To know we have the backing of a giant really helps us sleep well at night. There is so much going on for literally every single businessperson I know, so to have one less worry is such a blessing.
Shop Small has returned to New Zealand for its third year. Founded by American Express, Shop Small aims to celebrate small businesses, highlight their importance within our communities and rally consumers to support them. There’s a win for shoppers too.
Get up to $50 back for supporting the places you love. Simply save the Shop Small offer to your eligible American Express Card, spend $10 or more in one transaction, at participating small businesses online or instore, and get $5 back, up to 10 times.*
Visit amexshopsmallmap.co.nz to find a great range of small businesses for you to visit, like Cibo, and information on how to redeem the Shop Small Card Member offer.
*Ends 30 November 2022. Redeemable up to 10 times, in-store or online at participating small business. Offer must be saved to your eligible American Express(r) Card first. Limited to the first 40,000 Cards to save the offer. Exclusions, Terms and Conditions apply.
