2. Paul Izzard
Founder and Principle
Izzard Design
IZZARD has a simple goal – to create
beautiful spaces that are a pleasure to be
in. Director, Paul Izzard, has more than
20 years of international experience in
the industry, including time with
the prestigious ABA design company,
designing hotels and restaurants in the
UK.
15 years ago, Paul created IZZARD
Design and the company has grown to
become one of the best in the business,
creating award-winning architectural
spaces and interiors.
Lucien Law
Founder & Creative Director
Savor Group
Lucien has been at the forefront in
creating a string of hospitality and
restaurant brands that include Tyler
Street Garage, Ebisu, Fukoku, Lucky
Dumpling, Azabu as well as the Ostro
Brasserie in the Seafarers building
(an ambitious development that now
includes their new Seafarers Private
Members Club) and the innovation
space, Spark Lab. Together these
ventures employ around 200 people.
Complete Construction
Complete Construction is a local
Auckland based company that is well
respected for their craftsman style
approach fitting out retail outlets –
rather than just shop fitting.
Sam Southwell
Director
Studio South
Sam has more than 15 years experience
in the graphic design industry,
managing and producing award-
winning work for both local and
international clients.
He uses his strong knowledge and
passion for brand development to
effectively communicate a businesses
vision, story and personality through
well-crafted design.
Sam and his studio’s work in the food
and beverage industry has played
a pivotal role in building Auckland’s
hospitality landscape.
Restaurant’s such as Mexico, Bedford
Soda & Liquor, Burger Burger, Bird On
A Wire, Citizen Park, Goodness
Gracious, Woodpecker Hill, Culprit, to
name a few.
02
Ben Blair
Senior Retail Manager
EAT STREET
Ben joined Epicure with a clear edict, to
create step change in our current Food
& Beverage Retail offering and drive the
strategy and vision for opportunities that
this would open up.
With 20 years experience in the
hospitality industry and working with
industry leaders in both New Zealand
and Australia, Ben took on the challenge
of creating, owning and operating his
own retail businesses in Auckland,
which came to consist of locally
recognised and awarded establishments.
His portfolio has included Molten Wine
Bar & Restaurant, Prime Bistro, Sub Rosa
Café, Elsie Espresso, and Clifton’s
Catering.
EAT STREET - Food & Beverage Retail Portfolio
The team
21. THE “PERFECT" PLOUGHMANS LUNCH 17.5
Honey roasted ham, smoked cheddar cheese, toasted five grain,
trio of pickles, crackers & apple quarters.
A N T I P A S T O P L A T T E R [SERVES 2] 48.0
A premium selection of toasted five grain, foccacia & Turkish loaf
with smoked chicken, roast leg ham, salami, smoked salmon, fresh
NZ steamed mussels, four fresh cheeses, dips & assorted condiments
SPINACH & MUSHROOM PASTA 19.5
ADD SMOKED CHICKEN 23.5
Spinach & mushrooms sautéed with
spaghetti in a creamy paprika sauce.
Topped with crumbled feta cheese.
CHARGRILLED CHICKEN SANDWICH 18.5
Chicken breast with bacon, brie, cranberry sauce & your choice of
homemade fat chips or a side salad.
C H A R G R I L L E D L A M B SANDWICH 19.5
Lamb steaks with minted yoghurt, feta cheese, roast peppers & your
choice of homemade fat chips or a side salad.
C H A R G R I L L E D S T E A K SANDWICH 19.5
Aged steak with fried onions, fried egg, blue cheese & your choice
of homemade fat chips or a side salad.
LIGHT
MEALS
LEAFY
STREETS
&sanDwichES GOOD
HONEST
FROM
THE
Gourmet pies
PAddocK
FROM
THE Cabinet
SAlads
SMOKED SALMON 19.5
Salmon infused & smoked in house with honey & herbs. Served on a bed of
mesclun, capers, brie, apple & finished with a vinaigrette dressing.
CLASSIC CAESAR 16.5
ADD SMOKED CHICKEN 19.5
A traditional Caesar salad with cos lettuce, bacon, croutons, parmesan
shavings, poached egg & anchovies.
CHARGRILLED LAMB 21.5
Thinly sliced lamb steaks tossed with mixed greens, roast kumara, crushed
walnuts & crumbled goats feta. Served with French vinaigrette & spinach pesto.
S A L T & P E P P E R S Q U I D 1 9 . 5
Served on a bed of mesclun with avocado, orange segments, cherry
tomatoes & finished with a mango dressing
THE VEGE PATCH 19.5
A generous portion of oven roasted seasonal vegetables with mixed leaves,
feta cheese & a garlic vinaigrette
G U I N N E S S & VEGETABLE PIE 19.5
Succulent chunks of beef & hand picked fresh vegetables slow cooked for
6 hours with Guiness, ensuring this is truly melf in your mouth.
CHICKEN & MUSHROOM PIE 19.5
Chicken breast cut into sizable chunks & cokked together with Portobello
mushrooms in a homemade creamy sauce.
MINTED LAMB & VEGETABLE PIE 19.5
Leg of lamb slow cooked & striped from the bone before being baked together
with a minted vegetable sauce.
VEGETABLE PIE 17.5
Carefully hand picked & slow roasted seasonal vegetables in a rich tomato
& herb sauce.
All Good Home Pies come with your choice of
Mixed salad | Mash Potato | Thick Cut Chips
All steaks are cooked to your liking and are served with Portobello mushrooms,
roast tomatoes, onion rings & your choice of mash, new potatoes or fat chips.
EDEN PARK - EYE FILLET (250 GRAMS) 34.5
TERRACE - T-BONE (400 GRAMS) 31.5
SUMMIT - SIRLOIN (250GRAMS) 25.5
RACK OF LAMB 28.5
Chargrilled rack of lamb served on crushed new potatoes with buttered
green beans, balsamic cherry tomatoes & a mustard jus.
STICKY BBQ PORK RACK OF RIBS
HALF 21.5
FULL 27.5
Served on homemade fat chips with crunchy coleslaw.
CHARGRILLED CHICKEN 27.5
Free range ½ chicken with a rosemary & thyme herb rub. Served on
creamy mash with seasonal vegetables and rich red wine gravy.
SHAWSHANKSREDEMPTION 2 6 . 5
A duo of braised shanks cooked in red wine & rosemary, served upon
a spring onion mash potato with roasted root vegetable gravy.
MIXED GRILL NEXT TO THE HILL 27.5
Lamb steaks, sausage, bacon, black pudding, sirloin steak, pork ribs,
fried eggs,Portobello mushrooms, beer battered onion rings,
grilled tomato & fat chips.
STEVIE'S F I S H & C H I P S
TERAKIHI 19.5
SNAPPER 23.5
Market fresh fish in a homemade New Zealand beer batter. Served with
homemade fat chips, tartare sauce & a salad garnish.
( Batter, available on request)
PAPER-BAG SNAPPER 27.5
A generous portion of fresh New Zealand snapper poached in white wine
with garlic,baby potatoes green beans, Italian cherry tomatoes & fresh
New Zealand green lipped mussels.
SEAFOOD CHOWDER 17.5
Fresh tarakihi, clams, shrimp, calamari & New Zealand green-lipped mussels
brought together in a creamy vegetable broth. Served with toasted
foccacia bread.
NZ GREEN LIPPED MUSSELS
ENTREE 15.5
MAIN 18.5
Creamy garlic & white wine wiith Thai green curry or chilli tomato.
SCALLOPS & KING PRAWN DUO 22.5
Fresh seared scallops and king prawns set upon dressed mesclun leaves &
finished with a chilli, garlic & basil butter.
SEAFOOD SPECIAL OF THE DAY
Please ask your wait staff or check the
specials board for today’s special.
FROM
THE OCean
GOOD
TIME
GOOD
SIDES
BrEakfaSt
CONTINENTAL BREAKFAST 25.0
combination of fruit, muffins, bagels, cereal, bread, croissants, pastries,
waffles, yogurt, juice, milk, tea, and fresh coffee. Additionally, there will be
butter, jam/jelly, cream, and sugar.
CLASSIC EGGS BENEDICT 19.5
on house-made potato rosti, sourdough and sautéed spinach .
GRANOLA MUESLI 19.5
chia seed, quinoa, nuts, berry compote & coconut yoghurt
SUPERFOOD CRUESLI 18.5
With bacon & caramelised banana, mascarpone served with maple syrup
Fresh Bread, Gourmet Dips8.5
Hand Cut Chips & Aïoli 7.5
Calamari & Tartare 8.5
Garlic Loaf 7.5
Side Salad 6.5
Mash Spuds 7.5
Chargrilled Corn 6.5
Buttered Baby Spuds 8.5
Beer Battered Onion Rings 7.5
Coleslaw 7.5
Cabinet offering available all day
21
