What a welcome change of pace coming from 25 years in New Zealand’s Foodie capitol, Wellington to Australia’s sleepy Hervey Bay. I arrived in New Zealand in 2001 as Senior sous chef at Te Papa’s renowned restaurant ‘ICON’ where I took charge of the exclusive banqueting facilities, after spending 19 years in the UK honing my skills.

I left New Zealand in late 2024 after a successful career as Chef/Patron at several leading venues in the capitol, winning multiple awards for service, food quality and environmental issues and a 4-year stint on national TV’s ‘The Good Morning show’.

I came across Tannins by chance, but once I saw it, I knew that I could take it to the next level. With increased opening times, more menu choices and a wider offering of beverages, including English beer on tap. Currently we have introduced an English style fish n chip share board (Friday only) with real mushy peas, chip shop curry sauce, malt vinegar and a pickled egg. Our popular Roast beef board will return during the cooler months and includes Duck fat roasties, Yorkshire puds, meat juice gravy, horseradish and mustard, and we will soon be introducing our classic:

“Full English Brekkie”

with Black pudding, Bubble n Squeak, Fried bread and Heinz baked beans.

Our philosophy here at Tannins is on sharing, not only the food but the good times, “A true home from home” as many of our regulars like to say. So what are you waiting for? Pop in and see what all the fuss is about.

Opening Hours:
Wednesday to Friday – 3pm to close
Saturday – 3pm to close
Sunday – 12pm to 3pm