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Cazador

Location
$$ Chef: Dariush Lolaiy (executive chef), Giles Papst (head chef)
854 Dominion Rd, Balmoral
  • Closed
  • Mon
    Closed
  • Tue
    Closed
  • Wed
    5pm - 10pm
  • Thu
    5pm - 10pm
  • Fri
    5pm - 10pm
  • Sat
    5pm - 10pm
  • Sun
    Closed
09 620 8730 cazador.co.nz
Metro Favourites
Braised venison shoulder and saffron pappardelle, Roasted duck
Awards
Winner — Estrella Damm Supreme Award
Winner — Best Neighbourhood Restaurant
Winner — Best Service
Runner-up — Restaurant Personality of the Year: Simon Benoit
Finalist — The Produce Company Best Chef: Daruish Lolaiy
Finalist —Restaurateur of the Year: Rebecca Smidt and Dariush Lolaiy
Metro Favourites
Braised venison shoulder and saffron pappardelle, Roasted duck
Awards
Winner — Estrella Damm Supreme Award
Winner — Best Neighbourhood Restaurant
Winner — Best Service
Runner-up — Restaurant Personality of the Year: Simon Benoit
Finalist — The Produce Company Best Chef: Daruish Lolaiy
Finalist —Restaurateur of the Year: Rebecca Smidt and Dariush Lolaiy
$$ Chef: Dariush Lolaiy (executive chef), Giles Papst (head chef)
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Life's too short to eat chicken, according to Cazador. Life's also too short to not eat at Cazador, a cosy local putting out seriously excellent food.

A game-meat restaurant in the middle of Dominion Rd. Who would have thought it? Well, it’s here, and has been in some form since 1987. Owned by the same family who got it all started, Persian-inspired Cazador uses ingredients from hunters and local producers in a sustainability-forward approach to cooking and eating. That may mean stepping out of your comfort zone a little, but, hey, what have you got to lose?

To get a feel for what the restaurant is all about, definitely opt for the Feast menu, which, at $85, delivers a great bang for your buck. It starts with a meat broth of some kind (duck or rabbit), some hot Persian flatbread and the unmissable charcuterie (which you can also nab from the deli next door during the day), then flows into hearts and shoulders and shanks. Dark chocolate and brandy mousse awaits you at the end, along with cheese to pick at.

While game meat is its specialty, there’s always at least one line-caught fish of the day, and one vegetarian main to cater for any dietaries in the group. You’ll also notice that the team at Cazador love a sherry (so much, in fact, they pull out all the stops to convert a hater), with guided flights available, including of the dessert variety. If you’re after more of a wine, no problem: a considerable bottle list can be whittled down for you by Cazador’s resident manager (and wine expert), Simon Benoit.


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