Southern Way Seafood

The South Island’s Seafood

In the lower part of the South Island, the sea is not just a beautiful element of the coastal scenery (even though it’s definitely that). It shapes the land, the weather, the rhythm of daily life and what ends up on people’s plates. Cold, nutrient-rich waters create ideal conditions for some of the country’s finest seafood - blue cod, pāua, crayfish and oysters in particular - and stopping to taste these is an essential part of travelling this part of the world. Here are some places to sample the local fare; order what’s fresh, and let the ocean tell its story.

Dunedin

Dunedin boasts an array of great seafood establishments, both traditional and contemporary. Best Café has been part of Dunedin's dining scene since 1932, renowned for its Kiwi classics. It serves legendary blue cod in a light batter, accompanied by hand-cut chips and a selection of everyone’s favourite sides - gloriously old school. Battered (and fresh) seafood is also a drawcard when heading up the coast, where Carey's Bay Historic Hotel, a Victorian-era pub established in 1874, is a popular stop, especially for their fresh local seafood platter and chowder. Cosy inside in the winter, gorgeous outside with sea views in the summer.

Plato, set in a former seafarers’ hostel on the edge of Otago Harbour, is a fun, quirky and delightful Dunedin institution. Classic comfort dishes such as fish pie sit quite happily alongside more internationally influenced, modern seasonal plates - a local favourite for good reason. At Esplanade, the views of beautiful St Clair Beach are almost as memorable as the food. Expect woodfired pizzas, generous antipasti and seafood that tastes as though it has been hauled straight from the water - from zuppa di pesce with toasted ciabatta to clams simmered in garlic and white wine, fritto di mare with crisp calamari and fish, and reginette threaded with mussels, saffron, parsley and more briny goodness.

Clutha

In the Clutha region, Waihola Fish and Chips has garnered well-deserved acclaim for its consistently fresh offerings. Established over two decades ago as a fish supplier, this roadside chippy is celebrated for its light, crispy batter and golden chips, plus delicious sides like seafood kebabs and battered mussels. Standards are high, and everything that comes out of the deep fryer has been perfectly cooked to exacting standards.

Bluff

If you’re in Bluff, a stop at Hayz at the Anchorage is essential - where local seafood is cooked with creativity and flair. Don’t miss the paua wontons under any circumstances.

Waitaki

In Waitaki, it’s all about the salmon. If you’re staying in Ōmarama, Ōmarama Lodge leans into classical country cooking in a charming outdoor setting, where beautifully local salmon - amongst other great dishes - appears as sashimi, smoked fresh on site, or perfectly cooked as a main. Just outside Twizel, High Country Salmon offers everything from sashimi-grade fillets to smoked, cured and frozen options, alongside plenty of artisan extras for assembling the ultimate local picnic; if you’re feeling keen, you can even try catching your own (or just go to the restaurant if time is limited). The catch-your-own option is also available at Hook in Wanaka where you can hire a rod and gear for a tenner and try and nab your own (which can then be ‘sashimi’d or hot or cold smoked to your taste).

Oamaru

Being so close to the ocean, Del Mar in Oamaru has plenty of excellent seafood on the menu - from ceviche to squid salad to vongole pasta to fish sliders to a spicy hot pot, there’s something for every seafood lover.

Arrowtown

Arrowtown’s relative newcomer, Swiftsure - from Waiheke Island’s famed Man O’ War vineyard - delivers on every front, with a cracking all-day menu and, naturally, excellent wine, but if you’re looking for seafood, don’t miss the Provençal whitebait, cured Akaroa salmon, or, of course, the oysters.

The Experience

From rustic roadside fish-and-chip shops to beautifully plated restaurant fare, these stops capture the essence of the South and the bounty of its oceans. Follow the locals, order whatever came in that morning, and you’ll really get a taste of the best of the region.