Visitors and foodies alike will find delight in the refreshing flavours of EPICURE’s exciting new menu being revealed on the Concourse and at the Mezzanine Bar. Newly appointed Executive Chef, Jay Williams, working with Brad Alford, EPICURE's Retail Manager, has revamped the menus for events and functions at the Stadium, which will feature several new items for upcoming occasions including this weekend’s ODI Cricket match; BLACKCAPS v South Africa.
Long-standing favourites are still on the menu, including the snapper and chips, premium homemade burger or calamari rings. These popular dishes will be joined by new options on the Concourse with four carts showcasing street-style gourmet food for the ODI.
Visitors will be taken on an international culinary tour with dishes inspired from Asia and Mexico: poached prawn patties, dim sum, prawn sliders or vegetable chili con carne – these mouth-watering plates feature the best seasonal ingredients of summer.
The Mezzanine Bar menu has also received a seasonal upgrade with new delicious sharing plates, fresh salads and garnishes, and a unique mix of classic and international dishes.
In addition to traditional homemade burgers, hot dogs, beer battered fish and chips plus pizzas, contemporary options such as hummus with grilled pita bread and steamed pork buns that highlight Jay's international influences, promise to deliver food as memorable as our Stadium events.
About Executive Chef Jay Williams
Jay Williams is a graduate of Massey University. He began his professional career at several local restaurants and caterers, including Ruth Pretty, Hotel Bristol, Zibibbo and Westpac Stadium.
In 2007, he moved to Dubai where he worked at Le Meridien and Westin Mina Seyahi, two five star properties operated by Starwood hotels and resorts worldwide.
Jay was promoted to Executive Sous Chef in February 2012 at Le Meridien, with an international beach menu producing 700+ meals a day, in season.
In 2015 Jay moved into the Executive Chef position at Blue Orange, Westin, where he handled catering for up to 1000+ covers a day.
More recently, in January 2017, he was appointed Executive Chef at EPICURE – Westpac Stadium Function Centre, Wellington.
Westpac Stadium Function Centre is one of Wellington’s largest conference venues.
Our lounges are exceptionally versatile, with natural light and spectacular views over the Stadium. Each lounge is individually decorated with portraits that represent the Stadium’s monumental events. With capacities of 10-1700 guests, the majority of lounges have an in-house bar and access to outside seating. Our lounges offer a superb range of possibilities for lunch meetings, conferences, tradeshows, cocktails or casual but elegant dinners for corporate or family functions.