Text by Thomas Jones

Nineteenth century New Zealand was a rough place for rough folk, and inner city Parnell was a far cry from the elite suburb of multi-million-dollar cliff top homes it is today. The building in which Iguaçu restaurant now stands started life as a working class pub and stayed that way for nigh on a hundred years until the 1980s, when, riding high on the wallets of the yuppie generation, it was turned into an upmarket bar selling imported and overpriced beer to people with big hair and shoulder pads. When the yuppie craze (thankfully) died out, some clever folk decided to develop it into a restaurant -Iguaçu restaurant to be exact – and in doing so they raised the bar on Auckland dining. Something Iguaçu continues to do if its popularity and list of accolades are anything to go by.

Sitting on Parnell Rise as it does, Iguaçu may be well-located but it’s by no means a stuffy fine-dining restaurant. Indeed, their brasserie setting is much more laid back and inviting and suits both formal and casual diners. They do shop for provisions at the same places, however, so the food quality is right up there and it’s served up in such generous portions that you definitely won’t be leaving hungry.

Huge glass glass ceilings fill the rustic space with natural light.

Named after the famous South American waterfall, the split-level, atrium-style restaurant is large and roomy with exposed brick walls, solid timber bar tops, hard wood flooring, large mirrors and a roof comprised almost entirely of glass. It features contemporary, yet rustic décor that is warm and inviting, and with a capacity for 250 diners is one of the largest in Auckland, with four bars and a number of dining areas, including a private dining room. Iguaçu also serves as a watering hole for people looking for a cold beer or wine after work: think winter by the fire and summer out by the footpath; it’s that simple.

“The food quality is right up there and it’s served up in such generous portions that you definitely won’t be leaving hungry.”

The current owner, Julie-Ann Bell, knowing a brilliant opportunity – and a challenge – when she sees it, acquired the restaurant for herself in 2005 and it has become a labour of love. With over twenty years of experience in marketing and service-related industries and a real passion for people, she believed she could pull it off. And she did. “I bought the restaurant halfway through completing an MBA,” explains Julie-Ann. “I felt like a challenge and thought it was time to put my education to the test and what better way than with a 250-seater restaurant with over 60 employees? And whilst I had no previous experience in hospitality, I knew I could hire the experts for that part,” she says. She still throws herself into the job full on, working six days a week running the business and ensuring Iguaçu is as customer-centric a place as possible.

She has help, of course, and it’s some of the best. Restaurant Manager Frith Griggs is Julie-Ann’s right hand woman, and is “our greatest asset,” says Julie-Ann.“I have never met anyone more passionate about food and wine as Frith, and she has quite the reputation amongst the wine industry here as a result.”

With a front of house team of approximately 30 employees, they train non-stop and not a day goes by where there is not some form of training happening at the restaurant. “Frith spends literally hours with our staff sharing her knowledge and has created a real sense “family” here amongst our team,” beams Julie-Ann.

You can’t have a restaurant without a chef, however, and the talent behind the scenes and hobs is Australian-born Ben McRae, a man who worked all over the globe before taking over the stove at Iguacu earlier this year. Ben is passionate about crafting innovative, balanced dishes that demonstrate the best of local flavours and styles and his new winter menu was launched only weeks ago on July 19th with dishes such as Guinness braised beef cheeks with colcannon potatoes, baby carrots and kale; Iguacu mixed grill of piripiri rubbed rabbit loin and lamb cutlets, wild pork sausages, kumara mash, Kawakawa aioli and beer damper; followed by a selection of mouthwatering sweets including a mille feuille of Swiss chocolate mousse and caramelized pear and a kumara, hazelnut and coconut pie with coconut liqueur crème anglaise. Good honest Kiwi fare designed to keep warm the cockles of the heart on a cold Auckland winter’s night. You just can’t beat it.

Iguaçu has fought long and hard to stay at the top of their game and as such they are very particular about getting their flavours as unique as possible. How does one do this? By doing it oneself, of course! The kitchen makes nearly every ingredient by hand including all the chutneys, chocolates, and biscotti and they are one of the few Auckland restaurants to smoke its own meats. Now, that’s commitment to your customers in anyone’s language and one that keeps them returning time and time again.

Iguaçu
269 Parnell Road
Auckland
Tel: +64 9358 0587
www.iguacu.co.nz

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