Slated for mid next month, the 55-cover restaurant and shop will be open on weekdays from 8am to 10pm for breakfast, lunch and dinner and Saturday brunch from 10am – 4pm.
Like its street food and festival stores, the restaurant will offer pies alongside patisserie items.
The menu will include a rotating selection of five handmade pies served with buttery mash, steamed greens and gravy or parsley liquor.
Signatures include the Ham-Hockey Puck, stuffed with ham hock and leeks in a cider and mustard sauce wrapped in shortcrust; and the EastEnder, with slowly braised peppered steak in traditional East-End suet pastry and lattice shortcrust top.
The pastry menu includes ‘cronuts’, croffles and 'cup-tarts' (hybrid cupcake tarts), as well as Sweetie Pies (lemon meringue fused with banoffee) and the Cheesy Tart (vanilla cheesecake on buttery shortbread topped with flaky pastry).
The interiors of the corner site have original Victorian features, splashes of teal, exposed concrete and Edison bulbs. Seating is spread between main floor and banquet, while a glass pastry studio will showcase ‘technicians’ preparing pastries.
Epic Pies was founded in 2015 by mother/son duo Roshnara and Daniel and Jobsz.