First Look: Local Talent Taverna Opens in Whangārei, Bringing Diner-Inspired Charm With a Beachy Lean

It only opened a couple of weeks ago, but Whangārei’s Local Talent Taverna already has regulars. “We’ve got 11 five-star Google reviews (thanks Mum and Mum’s friends), so that counts for something, right?” co-owner Sophie Evans jokes. “But seriously, we’re two weeks deep and think everyone’s leaving happy – and also have customers who have been in lots of times, which speaks for itself.”

Evans and her partner Matt Hawkes (ex-Mason) have been hard at work since late last year with the help of builders and Hawkes’s dad, getting the Cameron Street site ready to open.

With its high, pitched roof and a comfy mixture of leather-seated booths and high bar stools, the 55-seat space is intended to feel welcoming and inclusive. It’s all beachy brown and cream tones with “small Mediterranean touches” and a pool table down the back. “We also love old diners and the classic wood panelling and booths they often feature,” says Evans. This all guided the fit-out. Evans and Hawkes were initially unsure about the faux terracotta tiles on the floor, so Hawkes suggested chequering them. “It was a nightmare of a job, but it definitely paid off.”

Open for lunch, afternoon snacks and dinner from Wednesday to Saturday, Local Talent has a relaxed order-at-the-bar vibe. The style of food is Mediterranean with a Greek lean – and the menu changes slightly week to week.

For lunch, you might order a saganaki sando – fried haloumi, pickled onions, rocket and roasted red pepper mayo on brioche – or the chicken souvlaki which has buttermilk-marinated spiced chicken and comes with organic green salad. Adding fries is a no-brainer, and you can order frozen Greek yoghurt for dessert any time of day. Currently, the flavours are vanilla with local honey and toasted sesame, and peach with hemp seed streusel.

For dinner, get some Aleppo pepper-sprinkled grilled pita to dip into your taramasalata with dill oil, or mozzarella with fig, burnt honey and verjus vinaigrette. Right now, there’s also raw snapper with Valencia orange, green olive and almond aioli; a “village salad” (their version of a Greek salad); and a smoked brisket bifteki burger – bifteki being a Greek-style beef patty.

The vegetarian moussaka, the souvlaki and braised lamb shoulder all come with fries, organic green salad, tzatziki and grilled pita. People have been eating their way through the menu, says Evans, but some clear favourites so far are the raw snapper, the souvlaki, the fried haloumi and the frozen Greek yoghurt.

Drinks-wise, there’s Parrotdog beer, natural wine and prosecco on tap, with Garage Project and McLeod’s in the fridge. The concise cocktail list includes a sparkling grapefruit and tequila, Corpse Reviver, Metaxa Negroni and Cappelletti Spritz. For non-alcoholic, order Almighty sodas or Karma Cola’s range, and there’s tea and Supreme coffee until 5pm.

Evans, Hawkes and the team are enjoying having Local Talent Taverna up and running. “It feels great seeing the Tav functioning smoothly, with a great vibe, full of people,” says Evans. “We’ve still got to keep finding stuff that’s going straight to the pool room – sing out with any leads.”

Local Talent Taverna
99 Cameron Street, Whangārei

localtalenttav.com
@localtalent_tav
facebook.com

Hours
Wed & Thurs 12pm–9pm
Fri & Sat 12pm–10pm