Hayz At The Anchorage

07/08/2026

A little, Behind the scenes prep šŸ‘©ā€šŸ³ That crispy TÄ«tÄ« skin is better than candy 🤤

āš“ļøHayz At The Anchorage PENSIONERS LUNCH SPECIAL ~ EST 2020 āš“ļø šŸ•¦ Thursday 13th August 2026 |11:30am - 2pmšŸ“86 Gore Street...
06/08/2026

āš“ļøHayz At The Anchorage PENSIONERS LUNCH SPECIAL ~ EST 2020 āš“ļø
šŸ•¦ Thursday 13th August 2026 |11:30am - 2pm
šŸ“86 Gore Street, Bluff 9814
šŸ“ž 03 2127670
At Hayz, we cherish the opportunity to serve you all, and create a warm space where friendships and connections can flourish.

This weeks Set Menu is as follows-
✨ SOUP✨$5
āš“ļøMushroom & Bacon Soup, served with a warm bread bun & butter.

✨MAINS ✨$15
āš“ļøCrispy battered Fish served with fries, garden side salad and Anchorage tartare sauce.
Proudly Sponsored by Fresh Is Best Ltd
āš“ļøAunty’s Chicken soft tacos, filled with salad mix, topped with apricot sauce and aoli, served with fries

✨DESSERTS✨$8
āš“ļøBanana Cake, With lashings of caramel sauce and fresh whipped cream, served with vanilla ice-cream.

āš“ļøIce-cream Sundae, topped with whipped cream and your choice of flavoured sauce.

See you soon at Hayz At The Anchorage šŸ’«
Ngā mihi nui to our generous sponsors at Fresh Is Best, Deer to Care, Talleys Ltd and Hank - The Golden Age Tavern. Building stronger communities together collectively šŸ’œ

Suns out buns out ā˜€ļø Open today till 2pm and then this evening 5pm-7pm for your local kai needs āš“ļø
06/08/2026

Suns out buns out ā˜€ļø
Open today till 2pm and then this evening 5pm-7pm for your local kai needs āš“ļø

Pāua Butter 🌊 Every part of a resource has value.Today I’ve been experimenting with transforming dehydrated pāua hÅ«a, an...
05/08/2026

Pāua Butter 🌊

Every part of a resource has value.

Today I’ve been experimenting with transforming dehydrated pāua hÅ«a, an ingredient often discarded or used as bait, into this handcrafted Pāua Butter.

Respecting a resource begins with taking only what we need. It continues by honouring every part of what sustains us, finding value where others see waste, and ensuring nothing is taken for granted.

Every experiment teaches us something new and I’m pretty proud of this one. It looks like a real live pāua huh 🤭

20.03.23 | 08.08.26 šŸ„–Three years ago on 20.03.23, local baker Brit from FlourBro Sourdough Bakery and I collaborated for...
04/08/2026

20.03.23 | 08.08.26 šŸ„–
Three years ago on 20.03.23, local baker Brit from FlourBro Sourdough Bakery and I collaborated for Cooking Up a Storm, a nationwide fundraising dinner supporting communities affected by Cyclone Gabrielle.

Back then, we created a bespoke sourdough using my pāua relish and Stef the Māori’s Deep Bush seasoning, served alongside our cream pāua and topped with Benji from Crunchy’s microgreens. It was one of those collaborations that celebrated local producers, local and indigenous flavours, and the incredible talent we have here in Murihiku.

Today, we found ourselves back together again… brainstorming another bespoke sourdough.

This time, we’re creating something completely new for Dinner for Scott, being held at Hansen Hall in Invercargill this Saturday evening 08.08.26.

Together, we’re exploring the flavours of Murihiku, with a sourdough inspired by tÄ«tÄ« fat and locally harvested seaweed to complement the dish I’ll be presenting on the night. I found today’s conversation around flavour, fermentation, and how different fats behave in sourdough incredibly fascinating.

I absolutely love collaborations like this! Two passionate local wāhine, each experts in different crafts, bouncing ideas off each other to create something unique that tells the story of our region through food.

I can’t wait to share the finished creation with you all once the event is over šŸ’œ

A longer reflection ahead if you’d like to join me…18 July 2025 ā¤ļøā€šŸ©¹I knew my one-year heart attack anniversary was comi...
02/08/2026

A longer reflection ahead if you’d like to join me…

18 July 2025 ā¤ļøā€šŸ©¹
I knew my one-year heart attack anniversary was coming. Much like my sobriety anniversary, it’s one of those dates that’s quietly etched into your mind. But it came and went without me saying a word.

Not because I’d forgotten, but because life asked me to be somewhere else. There were personal matters that needed my full attention, and without hesitation, that’s exactly where my energy belonged.

Now, with a little room to breathe, I’ve found myself reflecting on the past twelve months.

A year ago, life changed in an instant.
Until then, I had spent years simply getting on with it. I was forever ticking boxes, solving problems, saying yes to opportunities and carrying whatever needed carrying. I was incredibly grateful for every opportunity that came my way, but I rarely stopped long enough to celebrate them before I was already moving on to the next responsibility.

Then everything stopped. A heart attack has a way of asking questions you never imagined you’d have to answer.

At 39, I found myself writing my will, choosing an enduring power of attorney, and facing conversations that no parent ever hopes to have. It forced me to think about the legacy I wanted to leave behind, not through achievements alone, but through the people I love, the way I lived, and the impact I had on others.
The months that followed weren’t easy.
Ironically, while I was recovering, some of the biggest milestones of my career arrived. Finalist phone calls came while I was in hospital. My anxiety was through the roof as I navigated the uncertainty of what recovery would look like. Awards followed. Articles were published. Opportunities I’d worked years for were suddenly in front of me.

Those moments meant the world to me.
Not because they were awards, but because of how they were celebrated.
I wasn’t standing there on my own.
Behind every one of those moments was my village, my whānau, my friends, my incredible team, and the people who quietly carried me when I couldn’t carry myself.

People who visited me in hospital, brought me meals, sat beside me, helped me feel like myself again, carried extra responsibility while I recovered, drove me to appointments, collected prescriptions, stayed with me and the kids, helped with school pick-ups and drop-offs and quite literally helped me get through the doors of those award ceremonies. Those awards will always remind me that none of us achieve anything alone.

The biggest change, though, wasn’t what happened around me. It was what changed within me. Today, I’m far more intentional with my time.

I’ve learnt that every opportunity comes with a cost, and for too many years that cost was almost always paid by my own health or by time with the people I love.

Now I ask a different question.
Not, ā€œCan I do this?ā€ Because yes I am more capable. But, ā€œIs this worth what it will cost?ā€ Sometimes the answer is yes. Sometimes it’s no. And I’ve learnt to be okay with that.

People often ask if I’m better.
The honest answer is… I’m a lot better than I was a year ago. But I’m still recovering. A year on, I still have daily care support, wear a medical alarm every day, take medication, routine specialist appointments, and regularly monitor my blood pressure and oxygen levels. Most importantly, I’ve learnt to listen when my body tells me to slow down. Recovery didn’t end when I left hospital. It’s simply become part of how I live.

What has changed is that I’m no longer afraid to accept help. Before my heart attack, I would have quietly carried everything myself. Now I’ve learnt that accepting help isn’t weakness. It’s wisdom. It allows me to keep showing up for the people who matter most and, in doing so, have a greater impact.

Before anything else, I’m Mum to four incredible children. Everything I do begins and ends with them. Every decision I make, every opportunity I accept or decline, every hour I choose to spend somewhere, is filtered through that lens first.

This past year has also reminded me why I love what I do. Every customer who walks through our doors isn’t just supporting a small business. They’re helping us support local fishermen, local growers, local producers and our wider community. They allow my team and me to do what we’re most passionate about, sharing the stories, flavours and kaupapa of Murihiku through kai. That is something I’ll never take for granted.

I’ve realised that awards and recognition are wonderful milestones, and I’m incredibly proud of them. But more importantly, if people remember me, I hope it’s because they felt welcomed, cared for and connected around our table. I hope my children know they are fiercely loved. I hope my community knows they matter.
And I hope the people who cross my path leave feeling just a little better than when they arrived.

Legacy isn’t measured by titles, It’s measured by the way we treat people.
The kindness we show.
The impact we leave behind in our homes, our workplaces and our communities.

I don’t live as though every day is my last. I live knowing tomorrow is never guaranteed, so I try to make today count.

To everyone who has walked alongside me over the past year, whether you cared for me, encouraged me, checked in, supported The Anchorage, trusted my team with your celebrations, or simply showed kindness when I needed it most…
That isn’t something I’ll ever take for granted. Thank you.

As I was writing this reflection today, I put it aside to head into the restaurant.
The weather was doing everything it could to keep people at home. But they came anyway.

Families travelled from across Southland. Familiar faces walked through our doors. Visitors sat around our tables sharing kai and stories. Local business owners chose to spend their day off with us.
Standing there today, I quietly took it all in with immense gratitude.

A year ago, I didn’t know what my future looked like.
Today, I stood in a busy restaurant filled with people who continue to support not just me, but my team, our kaupapa, and everything The Anchorage stands for.

I’m still recovering.

I’m still learning.

I’m still adapting.

But I’m still here.

And for that, I’ll always be grateful šŸ’œ
If you’ve made it this far, thanks for reading,
~ Hayz x

ā€œBluff helps people understand Southlandā€Every person who walks through our doors is experiencing so much more than a me...
01/08/2026

ā€œBluff helps people understand Southlandā€
Every person who walks through our doors is experiencing so much more than a meal. They’re supporting local fishermen, local divers, growers, producers and small businesses that are part of the story that makes Murihiku | Southland so special.

Thank you Louise, for continuing to champion Southland’s food stories. It’s an honour to have The Anchorage included alongside so many incredible people and businesses who make this region what it is āš“ļø

https://thespinoff.co.nz/kai/01-08-2026/where-to-eat-in-invercargill-an-insiders-guide?fbclid=IwZnRzaATbPuNwZG9mAWZkaWQWULpmV4QUbF3yd0g2dkmEMeiFxXJe3WV4dG4DYWVtAjExAHNydGMGYXBwX2lkCjY2Mjg1NjgzNzkAAR4O9FMwNw9fXg2338MaFXx6uKid1YWcB-kMK_ttUfn1hyN17n5YCyAGnoR1IA_aem__XpNgi0yzJgbjrJDd2MZmw

Cheese rolls, Bluff oysters and blue cod, yes, but also pāua wontons, ensaymadas, gin flights, beef tataki and much more.

CLOSED THIS EVENING - Friday 31st July 2025Due to unforeseen staffing circumstances, we are closed for dinner service th...
31/07/2026

CLOSED THIS EVENING - Friday 31st July 2025
Due to unforeseen staffing circumstances, we are closed for dinner service this evening.

We apologise for any inconvenience and look forward to welcoming you back from 11:30am tomorrow.

Thank you for your understanding and ongoing support x
Team Hayz At The Anchorage āš“ļøšŸ’œ

A tray of unfiltered pāua balls unlocked so many incredible memories šŸ–¤Reading your comments about Johnson’s Oyster facto...
29/07/2026

A tray of unfiltered pāua balls unlocked so many incredible memories šŸ–¤
Reading your comments about Johnson’s Oyster factory, the old fish and chip shops, nights at the pub, and fishermen docking in Bluff just to line up for one of those legendary pāua balls has been incredible. Thank you for sharing those stories. They’ve reminded me just how much food can become part of a community’s identity.

It also reminded me of something I tried recently that genuinely surprised me.

Growing up in Bluff, in a fishing town where fresh seafood has always been part of everyday life, I’ve been incredibly spoilt. When you’ve been raised on some of the freshest seafood in the country, your expectations naturally become pretty high, and I’m often a hard person to impress.

But these pāua arancini from the Aparima Restaurant & Bar in Riverton absolutely delivered 10/10! Crispy on the outside, packed with beautiful pāua, and with the rice soaking up all those incredible flavours, they weren’t trying to be anything they weren’t. They simply took a beautiful local ingredient and executed it exceptionally well.

What’s also been really cool to see from this conversation is how many people have discovered, or rediscovered, just how versatile pāua balls really are. Every family seems to have their own version. Some add chunks of potato, others cheese, bacon or onion. They’re a bit like a toasted sandwich, everyone starts with the same idea, but makes it their own. That’s part of what makes them so special.

If you’re heading through Riverton, I’d genuinely recommend stopping in and giving these a go. The old Bluff pāua balls might live on through our memories, but it’s pretty special to see Southland’s seafood story continuing in new ways. Long may that continue āš“ļø

Address

86 Gore Street, Invercargill
Bluff
9814

Opening Hours

Wednesday 11:30am - 2pm
Thursday 11:30am - 2pm
4:30pm - 7pm
Friday 11:30am - 2pm
4:30pm - 7pm
Saturday 11:30am - 2pm
4:30pm - 7pm
Sunday 11:30am - 3pm

Telephone

+6432127670

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