OUR FOOD
OUR CONCEPT
A dream of a shared freedom space welcoming everyone, rooted in our ‘Industrial Zone Food Truck’ background. Blending American style smash burgers with a European cooking twist.
OUR GOAL
To deliver you ‘white tablecloth’ quality aged meat, fermented fries, artisanal cookies, unique sauces all served on a tin tray in cardboard and paper – Quality needs no pretention.
OUR FOCUS
Making every single element by hand with love, no shortcuts. All our burgers revolve around two things—Meat and Sauces. We put in a week’s worth of hard work to produce one burger. Nothing is pulled out of the freezer.
DINING AT MARTY’S
No booking, no functions, everyone is invited any time.
All communal style, find yourself a seat at a picnic table, talk to a stranger, stand at an oil barrel, take it with you to the park. Eat off grease paper, drink out of a can, recycle and relax.
Please respect our concept and menu, we are proud to deliver you Marty’s Meats!
MEAT
We are NZ’s only burger shop to mince their own meat using premium aged NZ Grassfed beef all inside of the chiller, so the meat never exceeds 2 degrees Celsius—crucial for the high quality of our smash burger. Our mixture of Brisket and Chuck is coarse for a ‘meaty texture’, not paste.
It takes us 4 days of air drying, hand-cutting-mincing-mixing, proofing, making balls and further proofing before it ends in your burger.
Only here you will see staff in jackets and beanies heading into the chiller to prepare your meat, because the best burger is our only goal…
FRIES
Our fries are hand-pressed in-house daily using only fresh NZ agria potatoes. Fermented overnight in salty water—fermentation breaks down sugar and starches, and makes them salty even on the inside. All aim on that crispy bite.
Then we blanch and cool them down, and finally we fry again using premium beef tallow, all with skin on for that ‘earthy’ potato flavour. Finished only with NZ sea salt. Texture and flavor of fries depend on season.
But ours are never frozen…
SAUCES
It all revolves around our holy trinity of sauces, one mild, one semi-spicy and creamy and one with a real chilli kick.
Burnt Pineapple Ketchup: Our ketchup is a ‘Hawaiian pizza’ flashback, with fresh pineapple caramelised on the grill, and cooked with Italian tomatoes for 10 hours. Tangy, sweet, fruity, chunky. It has 1/3 of commercial sugar content, but all the flavor.
Marty’s Burger Sauce: Semi-spicy, using our Chilli Bourbon Sauce as the base, with some added pickles, onions and Kewpie mayo. It is a festival of flavors.
Marty’s Chilli Bourbon Sauce [the OG]: Caramelised onions, garlic and real smoked chilies, then cooked with Italian tomatoes for 10 hours, blended with fresh herbs and finished with real bourbon.
All our sauces are house-made and unique—we don’t use preservatives or coloring. Color comes from caramelization, preservation with vinegar and salt. All our sauces have only 1/3 the sugar content compared to standard commercially produced sauces.
No shortcuts, just great ingredients, quality, passion and patience…
COOKIE CRACK BY CLARE
All our cookies are freshly baked daily until sold out, using only the highest quality chocolate and butter, not fluffed up with flour and baking powder puff. A perfect dot behind your burger experience with us.
Macadamia White Chocolate Cookie: With macadamia nuts and Whittaker’s caramelized white chocolate.
Double Chocolate Cookie: Mix of Whittaker’s chocolate [62% Ghana and Milk Chocolate] is a chocolate lover’s dream.
