The restored and landscaped historic New Zealand Railways
Shipping Office at the Frankton Marina will reopen as the
Boat Shed Cafe and Bistro tomorrow. Photo by James Beech.
Prospective patrons are already eagerly entering the Boat
Shed Cafe and Bistro at Frankton Marina, even before it
officially opens its doors for business tomorrow.
"There's so much interest in when we're opening; it's a
constant stream of people through the front door,"
owner-operator Jane Shaw said yesterday, while tradesmen
added the finishing touches to the premises.
The attractive eatery is the result of extensive renovation
throughout the year of the former New Zealand Railways
Shipping Office, a previously abandoned relic of Lake
Wakatipu's rich maritime heritage.
The ticket office was built between 1866 and 1876 near the
corner of Hay and Beach Sts, Queenstown.
It was used as a storage shed, then by the Lake Wakatipu
Steam Shipping Company and then New Zealand Railways.
In the mid to late 1930s, the office was moved alongside the
boat shed at Frankton Marina, on Sugar Ln. The boat shed with
its dual slipways was built in 1934 and 1935.
The office became a private residence, then was a dilapidated
shell until 13 years ago, when volunteers in the Wakatipu
Community Maritime Preservation Society began their fight to
save the complex from demolition and secure its future as a
The shed is destined to become a maritime museum.
Ms Shaw, who also operates the cafe Provisions of Arrowtown,
said Wakatipu residents were the target market for the Boat
Shed Cafe and Bistro.
It had the benefits of being located on the Frankton Trail,
near plenty of car parking, "and there's not many places in
Queenstown with an unobstructed view of the lake and the
Eight to 10 jobs were created to staff the seven-day and
fully licensed operation. It seats 40 patrons inside, with
room for 40 more in the conservatory, on the deck and in the
Brunch and lunch will run daily from 7am to 3pm. Evening
meals will be served from 5pm to 10pm Thursday to Sunday.
Chef Shaun Fa'amalepe said the menu would be European, North
African and Middle-Eastern influenced, using southern and
West Coast produce.