Hayz at the Anchorage.

Hayz at the Anchorage offers a focused look at modern Maori kai in the heart of Bluff. Chef Haylee-Chanel Simeon draws on her local roots to bridge traditional flavors with contemporary techniques, resulting in a menu that feels both grounded and experimental. Naturally, the seafood is a primary draw; sourced directly from the nearby port, the kitchen prioritizes the seasonal bounty of the Murihiku region. While the coastal setting is humble, the plating is vibrant and storytelling-driven, aiming to connect diners to the cultural history of the ingredients. It is a rare spot where global culinary ambition meets small-town Southland hospitality, making it a destination for those seeking something more substantial than a standard fish and chips basket at the edge of the world.