Cazador Restaurant & Delicatessen

The Persian heritage of the Lolaiy family combines with game meat and foraged ingredients at Cazador. Decor such as stuffed animal heads is largely…

**Following his days as executive chef of Depot and The Fed, Kyle Street has moved on to strengthen his reputation even further by dominating the Auckland food scene with the eateries, Culprit and Lowbrow, he co-owns with fellow chef, Jordan MacDonald. Over the years, Street would have no doubt tasted some of the most delicious food in Auckland, which makes his statement that Cazador’s charcuterie degustation was “hands down, the best eating experience in the city,” lofty praise. Despite the actual degustation no longer being available at Cazador, the dishes from it are still available to order on the regular menu.

There’s a story behind every dish on the menu at Cazador, where game animals meet the flavours of Persia and the southern Mediterranean. Chef and co-owner Dariush Lolaiy draws inspiration from his travels as well as his hunting background; right now, a slow-cooked octopus is Lolaiy’s homage to the pulpo a la gallega he enjoyed recently in Mexico. But you’ll most likely hear things like this from Lolaiy himself as he delivers a dish here and there and stops for a chat with guests, many of whom have been coming since the late 80s, when his folks opened the restaurant.

The Cazador Kebab Store is turning on its grills on Friday September 24 and Saturday September 25 for venison kebabs for two with saffron rice, fattoush, Persian fries and baklava. Numbers are limited, so order online now (tender roast duck will be on offer once venison runs out). There’s also a heat-and-eat meat pack for those interested in roasting a venison rack at home, to be enjoyed with duck fat potatoes and anchovy dressing.

Living up to its name— Cazador is Spanish for "hunter"—all the kai at this cult-worthy establishment is wild, organic, free range and sourced from hunters and gatherers across the country and we're so here for it. Head here for top tier charcuterie, sausages, and an entire leg of NZ Wapiti deer coked over charcoal and served with a herbaceous anchovy jus (ask for Their Feast menu).

For just over 30 years now, Cazador has specialised in sustainable nose-to-tail cooking. Each dish has been throughly constructed and considered much like their wine menu. From earthy reds to citrusy whites, Cazador impresses from dish to glass.

The Cazador experience is all about old-school romance with food, an ambience soaked in culture and of course delicious food as the cherry on top.