Hayz @ the Anchorage

The story

Hayz @ the Anchorage in Bluff celebrates Southern seafood with Māori heritage

Hayz @ the Anchorage in Bluff anchors the region's reputation for Southern seafood through chef Haylee-Chanel Simeon's dedication to local kaimoana and Māori culinary heritage.

Heritage and the Kitchen

Established in 2020, the kitchen operates on principles of kaitiakitanga, ensuring ingredients respect the environment while honoring manaakitanga for every guest. Simeon draws directly from the Port for crays, salmon, paua, and fish, maintaining a tight link between the catch and the plate. This approach grounds the menu in sustainability and the specific rhythms of the deep south rather than imported trends.

Signature Kai

The menu highlights the versatility of traditional staples alongside modern preparations. Guests encounter Kaihuka stuffed mutton bird roasted with creamy potato mash and topped with a signature blueberry sauce, available in whole or half portions. Creamy paua wontons showcase shellfish harvested from the Foveaux Strait, while the seafood chowder blends crayfish and blue cod stock with rakiura mussels and prawns. Blue cod appears frequently, offered through beer batter, tempura, or pan-fried finishes.

Waterfront Dining

Located at 86 Gore Street, the restaurant serves as a gathering point for Bluff residents and visitors seeking a substantial southern feed. The atmosphere balances casual accessibility with a focus on quality, welcoming diners of all ages to share bold flavors. A curated selection of burgers, including a housemade paua patty option, complements the seafood offerings for those preferring familiar formats. The space reflects a commitment to honest cooking where seasonal produce takes center stage.