A restaurant on Bluff's waterfront, serving Southland seafood alongside Māori kai. The menu is built on local kaimoana and seasonal produce, and the restaurant opened in 2020.
Titi, or mutton bird, is a signature here. It comes salty on a crispy wrapper with caramelised onions, or stuffed, roasted and served with potato mash and a red wine jus. Paua is taken from the Foveaux Strait close by and made into creamy paua wontons, which the restaurant describes as one of its most popular dishes. Oysters are prepared several ways.
Blue cod can be beer battered, tempura battered (gluten free), steamed, panko crumbed or pan-fried, served with salad and fries. Other dishes include a porterhouse steak topped with a fried egg, a panko crumbed chicken breast in mushroom sauce, and a creamy seafood dish of crayfish, blue cod, Rakiura mussels and prawns served in a brioche bowl.
Tables can be booked through the website, or guests can stop by.