NOMAD is the brainchild of mother and daughter duo Debbie and Hayley Griffiths. “We spent a long time trying to figure out how to explain our food; we take you on a journey through the seasons and around the world. It’s about creating rich flavours and textures from market-fresh produce.”
WORDS TALIA WALDEGRAVE
PHOTOS TRACIE HEASMAN
Debbie is no stranger to the hospitality industry and hails from Zeki’s fame. Old Tauranga hats might recall the terracotta restaurant overlooking Aspen Park. “We would be booked out three months ahead and that used to be the joke, ‘Sure you can book for Saturday. Which month would you like?’
“Zeki’s was ten years ahead of its time. We were serving food on mirrors, corrugated iron or slate. I had tiles with Z on them made especially and we dotted them around the place. Everyone remembers those tiles!”
COCKTAILS AS THEY SHOULD BE “Hayley has grown up in hospitality; at six years old, she was standing on a crate pouring beer. I’ve never come across anyone with as much knowledge as she has. There is real artistry in making the perfect gin and tonic, and we have 45 gins from around the world for Hayley to indulge her exceptional mixologist skills.”
Oh and don’t worry if you get a little rowdy after one or two; the bar is separated from the restaurant by huge walls of glass, so diners needn’t be disturbed by the clinking of imbibing crystal.
DELICIOUS DINING EXPERIENCE “Everyone in the restaurant has been in the industry forever, because we love it. Our chef, Christian Schuler, has cooked all over the world and is now here at Nomad and he’s really pushing the boundaries. Our front of house, are the same. They are professionals, and that makes them passionate. This is what they want to be doing; serving people from their heart with emotion, belief and passion. The other day we had a customer say that they could taste and feel the love coming out of the food.”