Queenstown’s Bathhouse Lakefront Restaurant has a new lease of life with an acclaimed Chef at the helm and a talented team to take this spectacular refurbished icon into a new era.
Local businesswoman Vicki Onions, Chef and restaurateur Ben Bayly, and Executive Chef, Steven Sepsy (of Aosta / Little Aosta fame), have joined together to bring Vicki’s vision for the revitalisation of this magical waterside venue to life.
The refreshed iteration of this glorious heritage building will be open to diners seven days a week from sunrise to sunset, officially opening yesterday (Dec 13). The Bathhouse Lakefront Restaurant will remain an à la carte dining destination during the day, hosting events in the evenings for up to 100 guests with a special group “shared feast” menu option.
Sitting at the closest point to Lake Wakatipu, the Bathhouse restaurant is known for its spectacular lakefront views. The building itself has long been one of Queenstown’s hidden gems, historically referred to as ‘the Jewel in the Crown’, with its sunny deck overlooking some of New Zealand’s most picturesque views.
The Coronation Bathhouse was built in 1911, towards the end of the Belle Epoque or ‘Beautiful age’, to commemorate the coronation of King George V. With architecture reflecting the artistic and cultural fashions of that time, the modern Bathhouse boasts floor-to-ceiling windows, connecting diners with the neighbouring playground, gardens and offering up unparalleled lakefront views.
The intimate dining room, (the original Bathhouse rotunda), remains in the form of a central octagonal shaped restaurant seating 40 indoors and a further 70-100 outdoors.
Vicki said she had her eye on The Bathhouse for many years and is passionate about creating a legacy of ‘lovely things’ for the community and new opportunities for its people.
“I have long admired the Bathhouse building and when the opportunity presented itself, I felt a tremendous responsibility to be a part of its revitalisation, to do something authentic and special with this historic building, and equally a desire to create opportunities for the next generation of superstars in the hospitality arena.
“Ben brings his magic, he is one of the most courageous and inspirational cooks, James epitomises elegance, has exceptional creds and builds a team that will become a family. Then there is Steve who has learned so much under Ben’s mentorship, taking the next step in his career, not only as a chef but as a businessperson.
“It’s so hard to get ahead in the industry and this is just one way we can reward exceptional talent and bring one of Queenstown’s iconic buildings back to its former glory days”.
Bayly says he has always aspired to have a restaurant on the beach but didn’t think it would be on Wakatipu beach.
“I just love the location of The Bathhouse, nestled between the botanical gardens and the river, and beside the revamped promenade which is going to look amazing when it reopens.
“The Bathhouse is one year older than the Earnslaw which had its maiden voyage in 1912. For me, this is all about preserving and protecting the heritage of this amazing building, I feel so honoured and privileged to be working with my friends Vicki and Steve as we collectively become the next custodians”.
The Menu
The menu, co-created by Bayly and executive chef Steven Sepsy, is inspired by the talented duo’s innovative spin on old-school British cuisine – nostalgic British meets modern New Zealand – and is designed to take guests from sunrise to sunset. The menu includes many perennial classics that have been given the fresh twist Bayly has built a reputation for delivering.
Bayly says he and Sepsy had great fun pulling together the menu of innovative British classics, looking at interesting dishes from the past and making them relevant and delicious.
“Nostalgia is so on trend right now, my ancestors are British and we simply had to have a British theme as this building was built for the coronation of King George V”.
The opening menu, available all day includes; Smoked Salmon & Elderflower open sandwich with shaved courgette; Pink oyster Mushrooms on Toast with truffle and porcini custard; Scotch Egg with white anchovy mayo and confit yolk; Shrimp cocktail served in a large martini glass with cos lettuce, poached shrimp in thousand island dressing, cucumber and chilli; Coronation Chicken sandwich, a take on the QEII recipe designed for the coronation of Queen Elizabeth and a Baked Whitestone Camembert served with freshly toasted fruit bread.
Seasonal berries are set to feature on the dessert menu, including the Knickerbocker Glory, a layered ice cream sundae with berries. The Trifle, inspired by Queen Victoria’s chef, Charles Elme Francatelli, is made with Pedro Ximnex sherry, strawberry jelly, nectarines and a syllabub custard with vanilla and whipped cream.
Perrier Jouet Belle Epoque Champagne is on the drinks list, along with a small but perfectly formed selection of wines by the glass or bottle. There is an emphasis on rosés moving into the summer season. Local coffee roasters, Wolf Coffee, round out the beverage offering.
For more information, menu info and full info on The Bathhouse’s history see www.bathhouse.co.nz or follow on social @bathhousequeenstown.
