Manchester is now home to Tahi (Maori for ‘One’) which launches the first restaurant of its kind on 20th August 2022, bringing a myriad of flavours direct from New Zealand to the city. Located within Manchester’s vibrant new neighbourhood Circle Square, Tahi is set to become a must visit culinary destination in Manchester.
Established by New Zealand native, Jonathan Perry, a distinct Kiwi identity runs through the design and food at the 102-seater capacity restaurant, aiming to be a place for people to come together from morning to night. The warm and welcoming space embraces the Maori way of hospitality to deliver a casual yet exceptional level of service with food.
Open daily from 9am, the fast-paced open kitchen will serve throughout the day from brunch to dinner and drinks in-between. All food is made fresh daily, with 90% of the menu produced in-house by the kitchen team and on-site bakery. A New Zealand inspired breakfast and brunch menu starts during the day and followed by a casual sharing menu in the evening, all delivered by Kiwi Head Chef, Andrew Tranter, and his Senior Team.
Andrew Tranter, who achieved the Royal Academy of Culinary Arts Award of Excellence in 2018 and a finalist in the San Pellegrino Young Chef 2019/2020 competition, has gone on to achieved acclaim as Head Chef at Pescatore, New Zealand; Senior Chef de Partie at Trinity Restaurant, London (1 Michelin Star); and Senior Chef de Partie at Restaurant Story (2 Michelin Stars).
All baked goods are curated and made by the talented in-house bakery team serving up Kiwi and Australian inspired classics, Viennoiseries and Tahi Twists. Tahi has teamed up with Ozone Coffee and Hasbean to serve a variety of speciality coffees, also on order is Lalani & Co craft tea alongside a range of house made sodas, juices, and smoothies.
The restaurant will deliver a curated menu championing the best ingredients. Specialising in seasonal takes on Kiwi favourites, key dishes include Tahi Mince on Toast with braised beef cheek, mushrooms, spinach, and poached eggs; and Tahi Fried Chicken with charred corn fritters and smoked bacon. Catering for all, the menu will also include vegan dishes including the Slow Cooked Butternut Pumpkin with pickled root vegetables, fried kale and puffed buckwheat.
Sticking to its roots, Tahi also offers a wine list that is 90% New Zealand showcasing the popular wine region and variety of wines that the country produces. The beer menu also showcases the breadth of New Zealand beers with a nod to NZ hops and complements the curated food menu.
Jonathan Perry, founder of Tahi says: “Tahi is a dynamic experience which celebrates the exceptional level of talent from our chefs and is a live showcase of the passion we have for food. The menu offers a modern, seasonal, and relevant take on Kiwi dishes all made with the finest ingredients. The vision for Tahi is to create a place for people to come together from locals living nearby to office workers and newcomers to the city. Whether they are on the hunt for an exceptional brew, a yum yum the size of their head or the best eggs benedict, we want them to look no further than Tahi.”
