The Press Gang, located in the heart of downtown Halifax, is one of the city’s oldest historic stone structures dating back to 1759.
Boasting a formal dining experience like no other in the city, The Press Gang features an extensive menu with a rich array of exquisite seafood, meat, game and poultry dishes to satisfy every palate. Enjoy a vast selection of fine wines and world-class cocktails.
For those in the mood for lighter fare, visit the famous Oyster Bar for casual drinks and other tantalizing appetizers.
Reservations recommended for the dining room and bar.
Assistant Manager — Saundra Heaslip
Saundra was born and raised in Toronto, Ontario where she started her career in the restaurant service industry.
Realizing her love of the East coast, Saundra moved to Halifax where she continued her chosen career path with The Grafton Connor Group. Since that time, Saundra has held positions at two of Halifax’s top restaurants: Fid and The Press Gang Restaurant & Oyster Bar.
For the past ten consecutive years, Saundra has worked at The Press Gang and is currently Assistant Manager.
Saundra takes great pride in her work and strives to provide the best service possible on a consistent basis. She is a dedicated and accomplished professional in the industry.
Executive-Chef David Haines
Chef Haines has joined The Press Gang Restaurant & Oyster Bar as the new Executive Chef. He brings a world of experience to the team having worked in major hotels in Europe, Asia, and Canada.
Over the past 17+ years he has travelled around the world honing his craft working most recently at the 7-star Kuwait Regency Hotel as Kitchen Consultant, in Nantou, Taiwan, as Executive Chef at the prestigious Lalu Sun-Moon Lake Hotel, and in Montebello, Quebec, as Executive Sous Chef at Le Chateau Fairmont Montebello. He was also the Cluster Executive Chef in London, England, for Hilton Greenpark and Hilton Hydepark hotels.
From an early age, Chef Haines has been involved in the Food Service industry, beginning at the age of 14 washing plates for a summer job in Harrison, BC. Upon completion of his formal training at Malaspina College/University he was hand-picked to continue his Apprenticeship at the Hilton Toronto under the tutelage of Chef Albert Schnell. He rounded out his skills with 2 years at one of Toronto’s busiest and most upscale restaurants, Centro’s Grill and Wine Bar, under the strict supervision of renowned chef Marc Thuet.
David enjoys the flavours of East Asia and is always looking to discover new ingredients and techniques to add to his repertoire and to keep up to date with modern culinary trends and the use of local, sustainable products.