Located within Oxford Road’s newest neighbourhood, Circle Square, sustainable and ethically minded Tahi delivers classic Kiwi cuisine with Maori hospitality, via a menu championing the best ingredients created on site by the kitchen team and in-house bakery.
The sun rises on New Zealand-inspired breakfast and brunch dishes such as seasonal takes on Kiwi favourites: charred corn fritters with chipotle mayo and avocado cream and the “iconic” Tahi mince on toast with braised beef cheek, mushrooms, spinach, poached eggs and truffled hollandaise sauce. Later in the day, NZ mains range from the manuka smoked trout with iceberg wedge, bacon crumb, buttermilk dressing and tomato butter sauce to a Kiwi burger, with aged beef, beetroot, tomato, bacon whiskey sauce and fried egg alongside tempura pickles and kumara chips (deep-fried sweet potato to you and me), while other dishes offer a twist on Italian numbers such as potato gnocchi and squid ink pasta. Puddings include a suitably exotic pavlova with kiwi fruit, pineapple and blueberries, the latter of which also make their way into the Anzac slice, alongside pistachios. A changing selection of Kiwi- and Australian-inspired Viennoiserie and Tahi Twists are created by the in-house bakery team, perfect with one of the speciality coffees or teas.
There’s also a range of house-made sodas, juices and smoothies, not to mention “some stellar New Zealand wines” as well as a beer menu that showcases the breadth of NZ hops.