Raised in Bluff by a family of gatherers and fishers,

local chef Haylee-Chanel Simeon, known simply as Hayz to her hometown whānau, grew up in a world where kaimoana was abundant and freely shared. 

“We’re so spoilt down here. We never had to pay for kaimoana,” she says. That upbringing shaped her refreshingly simple vision for her menu at Hayz @ The Anchorage: Kia hononga o te tangata me te kai - connect people with food. Her dishes bring together the comfort of traditional Māori cooking and the flair of modern kitchens, creating something both nostalgic and exciting. It’s a balancing act. 

“Growing up, everything was boiled. We’re taking those dishes and making them restaurant quality,” she explains. It’s about honouring tradition while gently reimagining it, a philosophy that shows in every dish at The Anchorage.

The Anchorage is one of the only places in the world serving mutton bird (tītī). “We showcase fresh birds, not just salted ones. And the tītī hearts, we use them to make pâté. Nothing goes to waste.” Pāua gets the same no-waste treatment. Guts are transformed into pâté, stirred through fettuccine, or added to elevate her legendary pāua patties. Crayfish too: try the kina-stuffed cray bodies, horopito-seasoned tails, and crayfish butter, perfect for slathering on fresh bread.

“There’s just an abundance of natural resources down here. We are so much more than the Bluff oyster or blue cod,” Hayz says.

At The Anchorage, every dish carries a story. Hayz isn’t just feeding her guests; she’s connecting them to the origins of their kai. “When I tell customers how my sons have caught the tītī they’re eating, they feel a lot more aroha for the meal,” she says.

That connection extends to the operators who supply her kaimoana. “The smaller guys work so hard. They’re working for their family and the families of their employees,” Hayz explains. By telling their stories, she’s reminding diners that great kai isn’t just about flavour; it’s about the mahi and the whānau behind it.

Hayz collaborates with community organisations too, lending her talents to causes close to her heart, and provides nourishing school lunches for Bluff’s tamariki through the Ka Ora Ka Ako programme.

“When you put kai on a plate, it’s not just food. It’s about the people who grew it, caught it, and cooked it. That’s what I want people to feel when they eat at The Anchorage.”

Bluff might be the southernmost point of Aotearoa, but it’s a culinary destination worth the journey. At Hayz @ The Anchorage, try the famous cream paua wontons, blueberry balsamic mutton bird bruschetta, Rakiura salmon and mussels, or don’t decide and get the full-tasting platter. Experience true manaakitanga.