Built in 1911 for King George V’s coronation, Queenstown’s Bathhouse has been getting the right royal treatment — including the arrival of cooking royalty.
Following an extensive refurb, The Bathhouse lakefront restaurant reopens today under the helm of Auckland-based chef Ben Bayly, with a menu inspired by ‘‘old-school British fare’’.
Bayly, who’s also a partner in Arrowtown’s two Aosta restaurants, is joined in the business by his Arrowtown exec chef Steven Sepsy and hospo entrepreneur Vicki Onions, while James Worthington, former F&B boss for local venues including Eichardt’s’ The Grille, joins as ops manager.
Right on the Queenstown Bay waterfront, The Bathhouse — a year older than the resort’s famous TSS Earnslaw steamship — originally served as a bathhouse, then later as the rowing club’s quarters, before falling into disrepair.
In the late ’80s the local council planned demolishing it till it was saved by local heritage architect Jackie Gillies, who originally had her studio there.
Since ’97 it’s operated as a restaurant, however Bayly says it needed ‘‘a lot of TLC’’ when he and his partners took it over.
Working with Arrowtown architect Anna-Marie Chin, the new owners and landlord Chris James have invested a tidy sum to bring the building up to standard, while council’s Marine Parade upgrades project’s proceeded around them.
Striking red features, including the crown, have been used to offset the crisp white of the building.
‘‘I just love that site, love the heritage building, it’s just great to reinvigorate it and show it the love and respect it deserves,’’ Bayly says.
‘‘I actually just think it’s a great honour that I’m able to be involved.’’
Opening seven days a week from dawn to dusk, the menu will feature British classics given a modern twist by Bayly and Sepsy.
In the evening, it’ll become an events venue for up to 100 people.
‘‘Think weddings on the beach, in the evening, in summer,’’ Bayly says.
