yacht club restaurant wellington

Martin Bosley's Yacht Club Restaurant, Wellington, New Zealand

Mr NQN and I were a touch tired and our feet sore from strolling around Wellington and seeing all that it had to offer so we were grateful when we realised that our place to dine that evening was metres a couple of hundred metres away from our hotel in Oriental Bay. It was the very high end Martin Bosley's at the Yacht Club on the water which is known for innovative cuisine with an emphasis on seafood.

Boats bob up and down in the water outside. We start with a complimentary aperitif. The waitress named it after one of the yachts  outside called "Tracer" that had come in while she was making it. It's gin, creme de cassis and lime as well as other goodies. it's absolutely delicious. We make a mental note to order aperitifs.

Our amuse bouche is a seared prawn with a peanut sauce which is a cream sauce that is peanutty but not quite satayish due to the creaminess. The prawns are an ideal texture and it whets our appetite very nicely thankyou very much.

The trio of tartars is prettily plated with 3 cubes of raw fish tartars and the corresponding flavours working their way vertically down the plate. With the tarakihi there is a chilled crab bisque , saffron milk wafer and a red capsicum gelee. With the Queensland spanner crab there is wasabi sherbert and pork crackling and with the tuna there is trough clam, soubise (a bechamel sauce with strained onions) and Earl Grey tea powder (the item that persuaded me to order it). They all work wonderfully and even what could have been strong (wasabi sherbert) or strange (earl grey powder) it's well balanced works well with the tartares and lifts it.

I liked the idea of ordering seafood by the weight so I went for the Diamond shell clams (there are also green shell mussels and salt and pepper fried Malaysian softshell crabs available by weight). I can't decide on whether I want soffrito or chimichurri with it so I leave it up to the chef who chooses chimichurri. The diamond shell clams come out sitting up like little sculptures (and yes rather diamond shaped). Chimichurri is a sauce based on herbs and can change according to the herbs that you have and usually parsley, oregano, chilli and garlic are used in it along with oil. This is not so spicy (we learn that in NZ spicy isn't very spicy) and is mostly parsley, garlic and butter which is aromatic and delicious. Our waitress perhaps knowing how good the sauce is, immediately offers me another roll to mop up the garlicky butter sauce and very drop is scooped up.

We realise that the roasted snapper head isn't quite for everyone.  They tell us that used to throw out the snapper heads so they would end up going to a staff member. Curious, they asked him what he did with them and the told them that it was cooked for the family whole so now it features on the  lunch menu. The waitress checks with the kitchen if it is available and thankfully it is (it was a recommendation of Yellow Brick Road's Rachel Taulelei). It comes out in all of its glory and they point out the meatiest bits, the cheek and the back of the neck of the snapper. The meat is sweet and juicy and it comes with mash and a lemon and caper butter sauce. It is finicky and they do provide the tools to eat this dish and Mr NQN in particular enjoys finding the pieces of meat (and yes he does try the eyeball).

The "Furred and feathered" dish was a must order and it is pretty as a picture and features cocoa dusted venison short loin, mushroom thyme cake, wild mushroom reduction, beetroot, blackberry powder, carrot puree, smoked tomato jam, suet pork pie, truffled lentils , silverbeet and roasted quail. Wow what a mouthful - literally. This dish was aromatic with thyme, mushrooms and the addition of blackberry powder. The chef appears to like using thyme and incorporating a sweet component to his dishes (at least from the items that we've tried). It's lovely and rich and what I would call an elegant hunter's ideal dinner with all of the delicious components and it's like a mini degustation on a plate. As such I try combining the components but end up eating them separately as I wasn't sure what went together. Mr NQN asks for a wine recommendation to match this meal and they give us a 2006 James Pinot Noir from Martinborough which he adores and says that it's the perfect match.

Alas with the snapper head and the other dishes we have no room for dessert. Looking at the dessert menu it sounded fantastic so it was a decision made with much anguish!

So tell me Dear Reader, have you ever tried a fish eye or fish head or would you if offered the chance?

NQN and Mr NQN visited New Zealand as a guest of Tourism New Zealand

Martin Bosley's at the Yacht Club

103 Oriental Parade, Oriental Bay, New Zealand

Tel: + 64 (04) 920 8302

Open: Lunch Monday to Friday

Dinner Tuesday to Sunday

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Published on 2010-05-30 by Lorraine Elliott .

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Royal Port Nicholson Yacht Club

Royal Port Nicholson Yacht Club is a yacht club with a huge amount to offer.

Wellington's harbour is such an amazing place to explore and experience. Through our Wellington Ocean Sports Centre we offer Learn to Sail courses plus follow on Racing and skippering courses, Coastguard boating courses including day skipper and VHF, a comprehensive and very popular schools safe boating programme, plus stand up paddle board and kayak hire.

We also run team building and corporate sails on our 8.2m Muirs and have function rooms to hire with catering and all communications equipment provided.

You can follow all this up by becoming and member and joining in on our year round comprehensive club racing programme which includes both inshore and off shore racing. RPNYC has everything you need as a corporate or an individual who just wants to go sailing.

Enquire through our website today. www.rpnyc.org.nz   

Boats available for hire: Muirs

103 Oriental Bay Parade Oriental Bay Wellington 6011 New Zealand

-41.291451, 174.787912

PO Box 9674 Marion Square Wellington 6141 New Zealand

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Martin Bosley's Yacht Club, Wellington

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By JENNIFER YEE for canvas The 120-year-old Royal Port Nicholson Yacht Club on Wellington 's Oriental Parade is a members-only affair, but recently its restaurant was opened to the public.A gracious gesture. The dining room is a long, elegant space and with only 10 tables,all diners can see the harbour in motion. Water brought to your table without being asked for is always a good start. Martin Bosley 's Yacht Club Restaurant goes that step further by offering a complimentary martini shot and one plump, raw Clevedon Coast oyster with honey-dew melon salsa. We liked the "fleur de sel" (French salt flakes) sprinkled over the soft butter, which came with fresh bread rolls, though we would have preferred the rolls warm and crisp-crusted. Bosley 's kitchen prides itself on daily changes to the menu, reflecting the arrival of seasonal produce —such as white asparagus from Canterbury. The fish-focused menu offers a refreshing combination of flavours and ingredients incorporating less mainstream produce. This promises a welcome adventure for jaded palates. To start with, cousin Audrey enjoyed the crusted lamb 's brain with French lentils and a hazelnut-caper emulsion and grilled lamb 's tongue with an onion and grain mustard soubise (onion sauce softened with apple). When does food become art? The Tri of Tartars just may be the closest it comes to a triptych on a plate. Three perfect cubes of crab with granny smith and a streak of ginger and chive oil,finely diced tuna with poached sweetbreads topped with a disk of garlic nougatine, beads of salmon with bee pollen, thyme and chive oil. This is Bosley at his best. We 're fond of fish and here they make a point of mentioning on the menu that each morning they "visit the fish market to hand-select the freshest and best varieties available to be able to offer the finest seafood in Wellington (weather permitting)". On offer were grey banded ling, warehou and monkfish. Our waiter, Francis, recommended the warehou for my grilled fish, which was served with oyster tortellini, cauliflower puree, sauteed spinach and a shot of hot almond milk emulsion. The fish was flavoursome with succulent big flakes.The almond milk is a simple but clever addition, but the tortellini was a little heavy on the pasta side. Audrey 's freshwater salmon and preserved lemon and vanilla sabayon was proclaimed nicely cooked and delicious. She obviously wasn 't going to eat the accompanying small pot of crayfish and candied orange macaroni which I subsequently snaffled. Our side of "mixed field leaves " came with a balanced citrus and palm sugar vinaigrette. The wine list offers some of our best New Zealand regional wines with a small number by the glass but we enjoyed the crisp, aromatic Hunter Valley 2003 Margan Verdelho with our fish. I don 't diet, and our maitre d ' obliged with a tasting plate of mini versions of the desserts we fancied rather than the whole hog-out. The pud called Pear Pear Pear won favour - pear foam with palm sugar dressing, pear ice cream and warm pear and crystallised ginger cake. The grilled winter melon with Turkish delight and rosemary sabayon also pleased us,although the delight was a little tough on the dental work.(Nothing beats fresh Turkish delight, locally made by dentist turned Turkish delight master Can Zpinar). Service is knowledgeable, friendly and apologetic, so we forgave them for the timing being slightly out and forgetting to take our jackets. We thank them for the lack of pretentious attitude. WHERE: Martin Bosley's Yacht Club Restaurant, 103 Oriental Parade, Wellington, (04)385 6963 OUR MEAL: $160.50 for 2 with two glasses of wine.Entree $20-$28. Mains $26-$32. Desserts $15-$18. OUR WINES: By the glass $9-$15.By the bottle $33-$253. OVERALL: Stylish NZ food with a seafood focus and waterfront views. * Read more about what's happening in the world of food, wine, party places and entertainment in canvas magazine, part of your Weekend Herald print edition.

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Updated May, 2014: Unfortunately Martin Bosley’s is now closed, due to extraneous circumstance—the landlord, that being the Yacht Club, having a different… read more

Updated May, 2014:

Unfortunately Martin Bosley’s is now closed, due to extraneous circumstance—the landlord, that being the Yacht Club, having a different view of what Wellington diners want than one of the most accomplished chef’s in the country—and wanting to dumb down the restaurant to more casual dining.

In my view, Wellington, if not New Zealand, has lost its best restaurant; a perfect combination between stunning location and vista of the capital cities beautiful harbour, and showcasing New Zealand’s fabulous fish and seafood at its very best and freshest, championed by a chef that is obsessed with quality and precision cooking.

Having just moved back to Wellington after 28 years abroad, but a frequent visitor over the years, we only discovered Martin Bosley’s recently, and instantly became regular customers. We were absolutely besotted with the restaurant, moreover perplexed how such high quality seafood, brilliant execution in the menu and cooking, and exemplary service could be so affordable—by world standards great value dining, by Singapore standards a bargain—and we gorged ourselves every chance we could.

We weren’t around when the negative press came out when the restaurant closed. Of course the local papers made a meal out of it, but got the wrong end of the stick. I wish I had been around to send a few caustic ‘letters to the Editor’ and show some support for Bosley and his dedicated team.

It is no secret that the restaurant business is a tough game, indeed every city has a graveyard of failed restaurateurs and chefs, and sometimes not because they have run things badly. More often it is the dining public that is the death knock; so fickle and demanding; slaves to fashion and invariably reluctant to pay a fair price for quality and service—and then complain there are not enough decent restaurants around—as they continue their march towards mediocrity.

I hope for the sake of Wellingtonians, and my own stomach, that Martin Bosley is looking at new opportunities here , and let’s pray he does not end up in defecting to Auckland. Meanwhile, you will see him large as life at the City Market on Sundays, in the atrium of Chaffers Dock Building.

————————————————————————————————–

November, 2013

You might say I’m getting in a bit early on the ‘Best of the Year’ accolades but I have that unnerving feeling that if you blink, it will be Christmas. And you’re assuming I work to the Gregorian calendar. However, my life is very much ruled by another more strategic timeline; my daughters school calendar or more specifically (international) school holidays where we head off ‘Wandering’ on gastronomic adventures all over the world.

So, looking back on the last twelve months, the cut off being back to school in mid-August 2013, it’s been a very diverse year of dining and eclectic eating: An extraordinary culinary expedition to Japan taking in Osaka with the 3 Star Michelin Hajime the most spiritual and complex seasonal produce and vegetarian encounter I have ever had. Also, another 3 Star Michelin in the mountain foothills of Kyoto in an exclusive 2 room ryokan (Japanese Inn) Ugenta with a totally unique in-room dining experience framed in an impossibly beautiful forest and mountain-stream view.

In England, after an underwhelming degustation at the 2 Star Michelin Midsummer House in Cambridge, where we subjected to overly stiff (Downtown Abbey) service and a menu with so much green froth and puree we thought it might be an ode to Saint Patrick’s Day; we went on to encounter the ‘Best Restaurant of the Year’ having a brilliant experience at The Quality Chop House Farringdon Road London. A thoroughly enjoyable lunch on a gloriously sunny (Wimbledon) day and some of the best Italian food in memory at the uber-slick The River Cafe , then down south in Devon, the best pub meal in my lifetime at the Millbrook Inn , put England well out in front in our culinary stakes.

Martin Bosley, Master Seafood Chef & Proprietor – Martin Bosely’s Yacht Club Restaurant, Wellington, New Zealand

The gastronomic capital of Australia, Melbourne, offered so many good meals I could write a book on it, and a return trip to Brook’s , (previous Restaurant of the Year) and an outrageously long and lavish 50th birthday dinner party with friends confirmed this is one of the best eating and drinking houses on the planet. And in fear of over simplifying its mind-bogglingly delicious simplicity, I’m tempted to say the souvlaki from Hellenic Republic is ‘The Best Dish of the Year’.

But then, thinking more about the ‘Best Dish of the Year’, perhaps it should be the Sergovian whole suckling pig slow-cooked for 12 hours till tender and roasted just before serving at Catalunya , Singapore’s slickest, sexiest new restaurant serving up modern Spanish cuisine in cutting-edge style.

Honestly, I thought nothing was going to compete with the intensity of the (Zen) dining experience and painstaking, meticulous detail of Hajime Yonde’s unique cuisine for the ‘Best Meal of the Year’, but then came an unparalleled experience of seafood splendour that eclipsed everything, at Martin Bosley’s Yacht Club Restaurant in the beautiful harbour city of Wellington, New Zealand.

This whole experience took us by surprise, although aware of Chef Martin Bosley’s reputation and talents along with the restaurants many accolades including New Zealand’s touchstone magazine, Cuisine , and its annual awards naming Martin Bosley as ‘Best Specialist Restaurant 2012’, this was our first time dining here.

Staying at the excellent Museum Hotel , it was a leisurely walk to Martin Bosley’s along the foreshore of Oriental Parade, on a beautifully mild winters evening with the harbour lit up with the city lights and yachts slumbering at their moorings; the cool air scented with sea salt engendering the mood for a seafood dinner. It reminded me of when we went to Rick Stein’s in Padstow, Cornwall with the backdrop of wharf and fishing boats ensuring you’re sufficiently psyched for seafood.

Martin Bosley’s Yacht Club Restaurant with a view

The first thing that struck me on entering the restaurant was how spacious the tables were; restaurants with such luxury of space and intimacy are rare these days, and once seated at your table, you are ensconced in your own widescreen view of the yacht club moorings and the picturesque harbour city backdrop.

Having studied the tantalising menu and seduced by the specials of the day with all number of different shellfish on offer, we wanted it all! It wouldn’t be the first time that we have eaten the entire menu, but it was not necessary as the amiable front of house manager, Ryan McKenna (son of Larry McKenna at Escarpment winery) guided us we ease to the Kai Moana – A Mini ‘Degustation’ of Seafood Tasting Plates (for two NZ$86) with a few extras added.

This was a wonderfully engaging and harmonious degustation with a perfectly choreographed crescendo of temperature, texture and flavour starting with piping fresh oysters from the crystal clear waters of Te Matuku Bay , Waiheke Island and Clevedon Coast .

Next came Trio of Tartars – Snapper with Mandarin Peel Puree, Freeze Dried Mandarin, Mandarin Oil; Salmon with Hummus, Pea Salad, Buffalo Mozzarella, Jamon Iberico, Rye Crumbs, and Crab with Umeboshi Plum, Chawan Mushi, Cucumber—all palate titillating and pairing brilliantly with our Kumeu River Chardonnay.

A plate of sashimi—selection of the days catch

A plate of sashimi followed—a selection of the days catch—precision-sliced glistening translucent slivers of the freshest most delicate fish melting in your mouth. Then a succession of shellfish, molluscs and crustacean, Littleneck Clams (New Zealand name for Cockles), Diamond Shell Clams (New Zealand clams harvested from remote beaches in the nutrient-rich 3 to 5 metre surf  zone), Green Shell Mussels , and Mooloolaba King Prawns, all with individual sauces, the Espelette & Lime being an absolute knockout.

By this stage it dawned on us this sashimi and seafood was as good as anything we have encountered in Japan at the very highest levels of dining and ceremony, but at a fraction of the price.

This had me thinking of how seafood lovers are probably familiar with iconic fishing places such as San Sebastien on the Spanish Atlantic coast; the many historic fishing villages of Cornwall with Padstow the home of Rick Stein; the Tsukiji fish market in Tokyo; Boston Bay oysters; Maine Lobsters ; all famous for their seafood with food writers extolling the virtues of provenance, freshness and tradition—and yet the extraordinary bounty of New Zealand’s seafood is perhaps relatively little known beyond the ubiquitous commercially trawled Orange Roughy and farmed Green Lip Mussels.

And Wellington? Hardly on the (global) radar as a seafood destination and yet Bosley serves up wonderfully plump scallops in season right out the city harbour. You can stand on the harbour docks here looking down into the water and see right down to the bottom; the water so clean and clear you can watch schools of fish darting about. How many harbour cities could think of with such an unspoiled dockside and bay? Moreover, have some of the most abundant and pristine fishing grounds in the world right on its doorstep.

Sure, there is New Zealand’s ‘Green’ and ‘Pure’ image, but would (they) know that New Zealand’s Exclusive Economic Zone ( EEZ ) or sea-zone is the fourth largest in the world, covering approximately 4 million square kilometres; that’s fifteen times the land area of the country! Furthermore, 65% percent of this area is too deep or is closed to commercial fishing along with 30% protected from bottom trawling or dredging ( Benthic Protection Area ) and that’s more than four times the size of New Zealand itself and largest protection area of seabed in the world. Yes, there is more to New Zealand than just sheep.

The days catch – dockside Wellington

Preservation of these pristine, relatively untouched waters and sustainable fishing is in inherent in New Zealander’s chromosomes and strict fishing quotas ensures that this precious resource is maintained and accessible to everyone. This fundamental ideology is palpably obvious at Martin Bosley’s, their menu espousing this philosophy “Our fish are wild-caught by day boats, using sustainable fishing methods.”

Indeed, Bosley works closely with the dynamic Rachel Taulelei, owner of the Yellow Brick Road seafood company, championing and sourcing the very best of sustainable fishing and aquaculture in the Southern Hemisphere. Taulelei also has a partnership with Bosley in the Wellington City Market , a fantastic artisan food and wine market held every Sunday in the Chaffer Dock Building on the Wellington waterfront, where you will find her providoring the catch of the day and Bosley cooking his legendary bacon butties .

Bosley also sources from Leigh Fisheries , based in Leigh , a small village in Cape Rodney in the north island of New Zealand , where the long-line day boats fish for Snapper, John Dory, Groper, Gurnard, Bluenose, Southern Bluefin Tuna and Swordfish.

Pink Maomao

Our mini ‘Degustation’ of Seafood complete and taste buds and dopamine receptors exhilarated, we moved on to the main course, where one can chose a fish from the daily catch with a choice of different accompaniments or as the menu emphasizes, you can have it simply grilled.

This is where a seafood chef comes into their own. I have always had the greatest respect for chef’s specializing in fish, which can be so unforgiving in the cooking; not only do they need to have a rigorous and meticulous approach to sourcing and handling their produce, but also an exacting precision and rigid compulsiveness (read anal retentive) in cooking it—often by the simplest of techniques and presentation—which invariably does not engender the kudos it should.

Actually, chef’s that have truly mastered fish a rare thing in this world; such individuals as Michael Bacash at Bacash, Donavan Cooke at Atlantic, Rick Stein at The Seafood Restaurant, Eric Ripert at Le Bernadin, and I would definitely put Martin Bosley and his head chef, Stephen Mahoney, in this league, are among the few chefs I have encountered that have persevered with this demanding calling moreover survived financially.

In the dead of winter, on a Friday night, in this small city of Wellington (population 300,000, or 200,000 if you narrow it down to the city proper) there a couple of tables unoccupied at Martin Bosley’s, which does not overly concern me knowing the mood swings of the New Zealand diner. However, if this restaurant was in New York, London or Singapore, you’d have to book weeks in advance to get a table, and easily be paying two or three times the price.

What does concern me, despite all his accolades, Wellingtonians may not fully appreciate what Bosley is all about—and the extraordinary lengths he is going to in sourcing produce, moreover the incredible dedication to such a high level of quality that he is achieving—might well be lost on many (local) diners.

One also needs to make the distinction Martin Bosley’s is not an eating house; the casual restaurants that cater to the ever-growing demand of food as entertainment and a lifestyle statement. This is a truly specialist restaurant committed to the most serious level of cooking professionalism along with a painstaking approach to seasonal and local freshness. The unpretentious presentation and minimalist technique may appear modest but you should not lose sight of the intricate detail and harmonious flavours.

This may well be designated a special occasion destination for many, but by no means is it a formal restaurant or intimidating bastion of cuisine. On the contrary, the service here is genuinely friendly and attentive, in a wonderfully laid-back New Zealand way. It’s the sort of place that I would instantly adopt as my local and dine here at least once a week—like we used to in Melbourne, every Tuesday, craving for Michael Bacash’s ‘Oysters Toofey’ and the ‘Best Spaghetti Marina in the World’ —and even if I lived in Auckland, I would fly down here regularly for a seafood fix.

Stewart Island Oysters and Mount Edward Pinot Blanc – Divine

Returning to Wellington a few months later, we ate again at Martin Bosley’s, this time on a sunny, although somewhat blustery north-westerly, spring Sunday evening. The restaurant was full this time, indeed they were turning the tables with the more savvy locals taking advantage of their ‘Fish + Chip Sunday’ special, serving “Yellow Brick Road’s premium line caught fish in a Tuatara beer batter with a box full of crispy French fries for just $30.00 including a glass of wine… Stellar Fish and Chips, right by the seaside and I won’t mind at all if you throw chips at the seagulls.”

Actually, my daughter had ordered the beer battered fish on our first visit, and almost mortally wounded the chefs (pride) when he asked what she thought of the fish n chips, to which she replied, “It was really good, although not as good as Bobby’s in Tauranga, The Best Fish n Chips in the World ”. Young gourmands can be brutally honest, but thankfully our chef is exceptionally good humoured.

This time we were dining with friends and decided it would be a good opportunity to give the a la carte menu a good workout, sharing some Stewart Island oysters to start. These are farmed oysters and what they might lack in that strong (fishy) steely, minerally bite of the legendary Bluff Oyster , they are substantially plump and creamy, and sufficiently flavoursome but mild enough to be the perfect oyster for both beginners and seasoned seafood palates. With a squeeze of lemon they went brilliantly with the Mount Edwards Pinot Blanc 2012 from Central Otago.

The highlight of the meal though goes to the fresh whitebait, in full season now with Bosley’s interpretation of this New Zealand classic—the whitebait fritter—consummate, although his crispy-fried whitebait with asparagus and lemon-butter sauce sublime.

Crispy-fried whitebait with lemon butter sauce

New Zealand classic – the whitebait fritter

Consistent with our last visit, our main course fish ( Blue Moki ) was grilled to perfection, to which I would like to point out on both occasions, we paired with a pinot noir. A red wine with fish?! Indeed, a sufficiently elegant pinot noir with fine tannins and a degree of savoury complexity goes very well with the grill-charcoal-broil flavours and the subtle salty/fishy umami nuances of grilled fish. A Pyramid Valley Earth Smoke Pinot Noir 2009 and Rippon Mature Vine Pinot Noir 2010 were equally palate-stimulating fish partners.

And on that note, the wine list here has a good representation of New Zealand’s top producers, with a suitably eclectic mix to keep a Sommelier like me entertained. The selection criteria also appears to be malleable with the list distinctly different between our visits and refreshed enough to have me inquisitively engaged. Expert advice is also on hand with front of house manager Ryan Mckenna who has wine in his DNA.

So, there you have it, the Wandering Palate circumnavigating the globe several times, just to bring to you informed commentary and advice on where to have the ‘Best Meal of the Year’. And if I can travel 40,000km for a seafood fix, surely Wellingtonians can go that extra mile, or 15 minute drive and treat themselves (regularly) to some of the most awesome fish and shellfish in the world, cooked to perfection, within the most stunning of views, for not a lot of money.

If you are coming from further afield, say Timaru or New York; Wellington is a wonderful city to visit with an abundance of good eating and culture, and within spittoon distance of the Marlborough and Martinborough wine regions.

Oh, just in case you don’t like fish…and I don’t want to confuse you, but Bosley also does a brilliant Roast Canterbury Duck Breast… and Hot Pot of Slow Cooked Pork Shoulder… and seriously good steaks… and there’s always plentiful seaweed, if you’re vegetarian.

www.martin-bosley.com

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One comment to The Wandering Palate – Best Meal of the Year 2013 – Martin Bosley’s Yacht Club Restaurant, Wellington, New Zealand | Comments Feed

His relatives who live on the mainland (Oz) are very proud. Well done Martin

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But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defence of the new.”

Picton Yacht Club Hotel

With spectacular vistas over Marlborough Sounds, you’re just a short stroll to the Waikawa Bay Marina, ferry terminal and the picturesque Picton township. Enjoy relaxed and comfortable accommodation, an on-site restaurant and bar and superb meeting facilities.

Hotel features

Contemporary and relaxed, the Picton Yacht Club Hotel is designed around its alluring swimming pool and its spectacular vistas of Marlborough Sounds, putting you at the heart of this charming waterfront town.

Accommodation

48 guest rooms, most featuring beautiful views with coffee and tea making facilities and unlimited complimentary wifi.

Our in-house restaurant The Chartroom has stunning views over the Marlborough Sounds and has a focus on serving fresh, local fare.

The Chartroom

Breakfast 7.00 – 10.00am

Dinner 5.30 – 9.00pm

The Boatshed Bar 

4.00 – 9.00pm

Happy Hours 4.00-6.00pm

Call us on 03 573 7002 to book your table.

BREAKFAST MENU

BOATSHED MENU

DINNER MENU 

Conferencing

Let us take the hassle out of organising your meeting, event or conference! Our team can arrange the perfect space as well as all the finer details like catering, decorations, AV and even accommodation for your delegates or guests. Set in a spectacular location, a number of space options can cater for up to 100 people in a relaxed atmosphere.

The Marlborough region boasts a huge range of recreational options, from the adventurous to the laid-back. It’s a perfect place for tramping, jogging, kayaking, swimming, fishing or golf, with picturesque scenery around you no matter what you do.

Car Parking

Free on-site car and boat trailer parking (subject to availability).

Guest room features & facilities

• LCD televisions with satellite channels
• Mini bar refrigerator
• Direct dial telephones with voicemail
• Free unlimited Wi-Fi
• Alarm clock/radio
• Iron and ironing board
• Complimentary tea and coffee
• Wheelchair accessibility

Guest services

• Reception 7:00am – 11:00pm
• In-house laundry service
• On-site Chartroom Restaurant and Boatshed Bar
• Room service
• Outdoor swimming pool (closed from May 2nd for the Winter season)
• Daily housekeeping service
• Meeting facilities for up to 100 delegates

25 Waikawa Road Picton, Marlborough 7220

Conveniently located less than 5 minute’s drive from the ferry, bus and train terminals, and easily found should you be driving, the Picton Yacht Club Hotel is centrally located.

Transport & Local

A number of transport options are available to help you transfer to/from the Picton Yacht Club Hotel make your way around the area. Please ask your host for more information, directions or booking assistance:

• Private car service
• Private shuttle service
• Public bus service
• Cook Strait Ferry

Welcome/Kia ora!

We warmly welcome you to the beautiful township of Picton and to the top of the South Island!

We hope you enjoy our family-friendly accommodation and facilities and take the time to use your base here to make the most of this picturesque region of the country.

General Manager

Rooms available

Standard double room.

A compact and modern room that’s perfect for singles as well as couples.

• LCD TV and SKY TV and work area
• In-room safe, iron and ironing board
• Fan and heating

Superior Twin Room

A modern spacious room with everything you need for a great stay for 2 adults and 2 children. Enjoy a view of our outdoor swimming pool from your elevated balcony.

• LCD TV and SKY TV
• Balcony (2 nd and Top floor rooms)
• Beverage centre

Superior King Ocean View Room

Enjoy the views of the stunning Picton Harbour and entrance to the Marlborough Sounds from your elevated balcony.

Deluxe Twin Room

A well-equipped room with a queen and single bed and unlimited complimentary WIFI. The room also has a patio and seating area.

• In-room safe
• View of our outdoor swimming pool
• Accessible rooms available on request

Penthouse Apartment

Create an unforgettable stay for your family or group of friends in this beautiful apartment, equipped with everything you need to have a wonderful stay in Picton.

• 3 bedrooms. One with 1 x King bed, one with 1 x Single bed and one with 1 x Queen bed
• Fully equipped kitchen
• Washer / dryer

1 Bedroom Apartment

Settle in for a comfortable stay in our one bedroom apartment, where you’ll be treated to a very relaxing stay.

• Lounge area with LCD TV and SKY TV
• Outdoor seating space on the ground floor

Family Room

A spacious family room with 1 x double bed and 2 x single beds. Ground floor rooms boast a balcony.

• Ensuite bathroom
• Complimentary WiFi

Conference Facilities

If you are looking for a spectacular place to hold your next meeting, event or conference, then the Picton Yacht Club hotel is the perfect venue. Boasting superb facilities that can cater for up to 100 people, our meeting and events space offers a relaxed atmosphere in the heart of the Marlborough region. Whether you are looking to hold a board meeting, an intimate meeting with clients or a larger conference, we can set our room up to a number of configurations to perfectly cater for your event.

We also host a wide range of private parties, weddings, cocktail functions and formal dinners. The option of including on-site accommodation to your package makes the Picton Yacht Club Hotel the perfect venue for your event. Our expert team have a wide range of experience organising and delivering events and will be more than happy to talk through your requirements.

Day Delegate Package

• Conference room hire
• Unlimited complimentary wifi
• Complimentary car parking
• Flipchart, Screen, Whiteboard, Pens & Pads
• Water & Mints
• Morning tea – coffee with freshly baked muffins and gourmet sandwiches
• Buffet Lunch
• Afternoon tea – coffee with scones and seasonal fruit.

We welcome the opportunity to tailor a package based on your requirements, incorporating the activities and attractions of our unique surroundings here in Picton.

Room Details

Kaipupu room.

Prices are based per room, per day and are inclusive of GST. We are able to tailor packages based on your individual requirements, don’t hesitate and get in touch with us today to find out more.

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Navigating the Elegance: A Comprehensive Guide to Newport County’s Yacht Clubs

• September 20, 2023

Newport, Rhode Island, renowned for its rich maritime history and picturesque coastal scenery, is a hub for sailing enthusiasts and luxury seekers alike. The city is home to a collection of prestigious yacht clubs that offer an exquisite blend of nautical charm, impeccable services, and breathtaking vistas.

A number of our Hogan Associates agents are active members of local yacht clubs and can offer insight and recommendations to suit your needs. While programs vary, typical services include boat storage and maintenance, mooring services, sailing instruction, race management, social events, and junior sailing programs. This overview of the prominent yacht clubs of Newport, as well as nearby Jamestown, Tiverton, and Little Compton is a glimpse into the offerings and options available. 

New York Yacht Club (NYYC)

5 Halidon Avenue, Newport, RI

The New York Yacht Club, founded in 1844, is the third oldest yacht club in the United States and an iconic symbol of sailing heritage. While its headquarters remain at the New York Yacht Club Building in New York City, its Rhode Island location is nestled in the exquisite Harbour Court estate and offers stunning panoramic views of Narragansett Bay. Membership here provides access to world-class dining, sailing events, and upscale amenities. The club also offers a range of sailing programs and regattas, making it an ideal choice for both experienced sailors and newcomers to the sport. The America’s Cup trophy was first won by members in 1851 and held by the NYYC until 1983.

Newport Yacht Club

110 Long Wharf Mall, Newport, RI

Situated at the heart of Newport’s historic waterfront, the Newport Yacht Club offers a perfect blend of tradition and modernity. With its relaxed atmosphere, the club provides an inviting environment for boaters of all levels. Besides access to well-maintained facilities, members can enjoy a vibrant social calendar, sailing lessons, and competitive racing events. The club’s prime location also ensures easy access to Newport’s downtown attractions.

Ida Lewis Yacht Club

170 Wellington Ave, Newport, RI

Named after the legendary lighthouse keeper, the Ida Lewis Yacht Club offers a picturesque location on Lime Rock overlooking Newport Harbor. This family-oriented club boasts a range of amenities and a lively clubhouse. Known for its emphasis on junior sailing programs, the Ida Lewis Yacht Club nurtures a love for sailing among young enthusiasts.

Sail Newport

Fort Adams State Park, Newport, RI

As a community sailing center, Sail Newport focuses on accessibility and education. Located within the historic Fort Adams State Park, the club offers an array of programs suitable for all ages and skill levels. From sailing lessons and rentals to regattas, Sail Newport provides a dynamic platform for embracing the joy of sailing without the need for private membership. 

Conanicut Yacht Club

40 Bay View Drive, Jamestown, RI

Just across the Newport Pell Bridge on Conanicut Island, the Conanicut Yacht Club offers a serene retreat with spectacular vistas of Narragansett Bay. Known for its welcoming atmosphere, the club provides an array of sailing activities, social events, and dining options. The junior sailing program is highly regarded, making it an excellent choice for families seeking to cultivate a love for sailing in their children.

Tiverton Yacht Club

58 Riverside Dr, Tiverton, RI

Nestled along the picturesque shores of Tiverton, Rhode Island, this club provides a haven for both seasoned sailors and newcomers alike. Services and amenities include state-of-the-art marina facilities with well-maintained docks and slips, boat storage, and a well-stocked ship’s store for all your maritime needs. Members can enjoy access to clubhouse facilities, featuring waterfront dining, bar services, and event spaces for social gatherings. TYC’s robust program calendar offers sailing lessons, regattas, and races for sailors of all skill levels, fostering a vibrant community of passionate sailors.

Sakonnet Yacht Club

163 Sakonnet Point Rd, Little Compton, RI

Sakonnet Yacht Club, situated on the scenic shores of the Sakonnet River, provides well-maintained docks and moorings, a clubhouse with a restaurant serving delicious cuisine, and a bar overlooking the water, perfect for social gatherings and events. Sakonnet Yacht Club also hosts an array of programs, from sailing lessons for beginners to regattas and races for experienced sailors, fostering a vibrant maritime community that welcomes all ages and skill levels.

Newport County is a beacon for yachting enthusiasts with a wide array of yacht clubs catering to diverse tastes. Whether you’re a seasoned sailor or new to the sport, Newport County’s yacht clubs provide a range of experiences, from opulent and exclusive to community-oriented and accessible. The unique blend of history, culture, and maritime excellence ensures that any boating enthusiast can find a perfect haven for indulging in their passion. So, whether you’re navigating the competitive waters or seeking a tranquil escape, Newport’s yacht clubs invite you to embrace the allure of the sea in all its splendor.

Explore these other blogs posts about boating in Rhode Island:

• Best Boating Destinations around Newport, Rhode Island
• Everything You Need to Know About Rhode Island Boating Licenses
• Services for Boat Owners: From Maintenance to Meal Planning
• No Boat Taxes in Rhode Island? Yes, it’s true.

If you’re interested in buying or selling a property in Newport, RI or its surrounding communities, Hogan Associates Christie’s International Real Estate will gladly be your guide. Call us at (401) 680-6588 or send a message to [email protected].

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2021 SOMERVILLE/MEDFORD BLESSING OF THE FLEET ON THE MYSTIC RIVER

By William Tauro

This past Saturday, the 2021 Annual Somerville/Medford Blessing of the Fleet Ceremony took place at the boathouse on the Mystic River in Somerville.

Dozens of boaters from Somerville and Medford participated in the event along with many elected officials including Medford State Representative Paul J. Donato and officers from the four boat clubs on the Mystic River. Before the Blessing of the Fleet flotilla steamed up the Mystic to be blessed, an annual ceremonial breakfast was held and hosted by members of the Somerville Winter Hill Yacht Club. After the Blessing of the Fleet ceremonies wrapped up, the crowd of boaters headed over across the River to the Mystic Wellington Yacht Club located in Medford where they were treated to a scrumptious lunch followed by entertainment and a wonderful summer evening lobster and steak dinner. Mystic Wellington Yacht Club, the hosting club of the event, also held turtle races which the proceeds of the charitable based races were presented as college scholarships to local children. The Blessing of the Fleet is a centuries-old tradition that began in Mediterranean fishing communities. A local priest or member of the clergy would bless the ships taking off to sea, in hopes of a bountiful and plentiful season.

Fishin’ With A Mission Event

Photos by Jimmy Deoliveira and Frank Santangelo

The Fishin’ with a Mission Salt Water Striped Bass and Bluefish Fish Tournament was held this past Sunday at the Mystic Wellington Yacht Club in Medford.

This tournament is held annually as part of the Fishin with a Mission Autism Awareness Event.

Anglers from around the area fished this event to help raise money for the My Little Buddy’s Boat Charity that was created to help support local schools that specialize in helping children challenged with Autism and help create more Autism Awareness.

Thank you Medford Mayor Stephanie Muccini Burke and the Nashoba Learning group teachers for joining the festivities at the fishin’ with a mission Autism awareness event .

It was a great day of fun in the sun had by all for great cause.

The Mystic Wellington Yacht Club In Medford has been instrumental over the past years hosting this event while donating thousands of dollars and hundreds of volunteer donated hours to get the job done.

The Fishin with a Mission Autism Awareness Event raises thousands of dollars annually to help this great cause. If anyone would like to donate please go to www.mylittlebuddysboat.com to learn more.

Teamsters Local 25 Autism Fund Presents $2,500 Donation to My Little Buddy’s Boat in conjunction with Fishin’ with a Mission, held at the Mystic Wellington Yacht Club

“We learned about this event and organization through longtime member, Bill Asaro, who volunteered for the event by giving boat rides to the families,” said Sean M. O’Brien, President and Principal Officer of Teamsters Local 25. “We couldn’t be more proud of the contributions Local 25 has been able to make within the autism community these last ten years, and when we learned about Bill’s involvement we wanted to help support the mission.”

Fishin’ with a Mission is an annual day of fun, fishing and boating to support autism awareness, that takes place at the Mystic Wellington Yacht Club. In addition to the bass tournament, there is a cookout, boat rides and games for children. The beneficiary, My Little Buddy’s Boat, was founded by Eli Delaney, as a way to connect with his son Luke who has autism. You can learn more about this organization at www.mylittlebuddysboat.com.

Teamsters Local 25 Autism Fund has donated more than $4 million since its inception. Its major fundraiser is the annual Teamsters Local 25 Light up the Night Gala, which will take place again April 21, 2018. The Gala serves as a major autism awareness vehicle as well as a critical fundraiser for local programs that help children, teens and adults with autism or developmental delays.

In 2017, the Teamsters Local 25 Autism Fund has presented more than $300,000 to local non-profits, including Autism Speaks, Braintree American Challenger League, Jason Roberts Challenger League, Liam Nation, Malden Challenger League, McLean Hospital Autism Program, Medford Invitational Tournaments, Norfolk County Sheriff’s Youth Leadership Academy, St. Francis Church in Memory of Thomas Beckwith, Stoneham Light It Up Blue, and Technology for Autism Now.

To learn more about Teamsters Local 25’s commitment to autism, please visit www.teamsterslocal25autism.com.

Group photo (by boat): From left, Jerry Ramasci, Eli Delaney, and Mark Burgess, Mass Bass Nation, with Trish DiSilva, Teamsters Local 25 Autism Fund

Group photo (check): Paul Garland, Harold Kepnes, and Jim DeOliveira, all from Mystic Wellington Yacht Club

2017 Fishin’with a Mission  Autism Awareness Event

Photo:left to right Luke Delaney, Eli Delaney founder of My Little Buddy’s Boat, Medford (Captain ) and Mayor Stephanie Muccini Burke and Mark Burgess- events co organizer and Mass Bass Nation representative

Photos by Elaine Tassinari, Jimmy Deoliveira and Joe DiGirolamo

By Joe DiGirolamo Medford Mayor Stephanie Muccini Burke, The Mystic Wellington Yacht Club, the Mass Bass Nation and My Little Buddy’s Boat would like to thank everyone that came out to support the 5th annual Fishin with a Mission Autism Awareness Event that was held this past Sunday at Mystic Wellington Yacht Club Inc. in Medford.

The day began at daybreak with the Annual Fresh Water Bass Fishing Tournament. Anglers from across New England gathered to fish the Mystic and Charles Rivers to help support the event as well as attempt to crown this year’s Bass Master Champion of the Rivers! The crowds were not disappointed at the weigh in as they witnessed Chip Servant and Randy Phillips take this year’s title with a combined fish weight of 15.77lbs. of largemouth bass. Great catches for these waters! Please note: all fish caught at this event were returned safely and unharmed at the conclusion of the event to the respective rivers where they were caught from.

The Salt Striped Bass and Bluefish Tournament unfortunately had to be rescheduled to a future date due to the National Weather Service’s small craft warning and high wind advisory issued prior to the start of the event. Stay tuned though because within the next few weeks reigning champs Mystic Wellington Yacht Club will be squaring off with Winter Hill Yacht Club of Somerville and Riverside Yacht Club for the “Battle on the Mystic” to determine who will be this year’s winners of the Salt Water Stripe Bass and Bluefish Tournament!

However, the real highlight of the day was the Autism Awareness Event itself! Many students from the Boston Higashi School , the New England Center for Children, the Nashoba Learning Group as well as many other children and families challenged with autism had the opportunity to enjoy many fun activities such as fishing, a waterslide, bounces, crafts and games. Members of the Mystic Wellington Yacht Club and Riverside Yacht Club offered boat rides to over 150 children and their families. Unfortunately some of these families have never had the opportunity to experience some of these fun summer activities like this until now! The day also included a barbecue for everyone and Chef Joe Carli from Posto Restaurant of Davis Sq in Somerville was on hand with the Posto wood-fired pizza food truck offering delicious pizza creations to all!

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The Wardroom and the Board Room are located at the Royal Port Nicholson Yacht Club, 103 Oriental Parade, Wellington.

The Alan Martin Room is at the Wellington Ocean Sports Centre (beside the Freyberg Pool) at 115 Oriental Parade, Wellington.

On street parking is available in front of both locations.

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