The Queenstown hospitality group behind Canyon Brewing, The Boat Shed Café and The Boat Shed Bakery is continuing to expand with the recent addition of the Arrowtown’s Dishery to its portfolio.

“We love building places people actually want to spend time in so expanding into Arrowtown felt natural,” says brand and marketing manager Mikaela Turner. “We already had deep roots in the region so stepping into Dishery felt like a continuation.”

Dishery is  situated in the Arrow River Reserve and offers upbeat all-day dining within an appealing garden setting.

“The garden is something else with flowers in full bloom, long tables and soft afternoon light,” says Mikaela. “We’re tucked just off Buckingham Street right by the river trails and close enough to the action yet far enough away that you feel like you’re completely somewhere else.”

Executive chef Steve Sepsy – formerly of Aosta, Little Aosta, Toast & Oak and Ahi (Auckland) – has elevated the menu while keeping it grounded and generous. 

“Think elevated spins on Kiwi classics alongside one of the best big breakfasts in town. “You can’t go past the Village Bennie, Matcha French Toast and Soft White Polenta and Broccolini – nostalgic Kiwi staples dialled up a notch,” says Mikaela. “The Crayfish Roll and club sandwiches are crowd favourites for lunch.”

“We’ve also introduced The Long Lunch Club which is our excuse to slow the weekend down which incorporates two hours of shared plates and curated drinks. It runs every Saturday and Sunday from 11.30am until 3.00pm and has quickly become a ritual for locals.”

The heritage design of the Dishery building adds to its overall charm.

“Inside we have an open kitchen, wood fire for winter and the character and historic charm of the original Dudley’s Cottage. The Dudley’s Room is an intimate private dining option perfect for birthdays and long-table lunches.”

Representing Canyon Brewing 

A full lineup of Canyon Brewing craft beers including Vacation Hazy Pale Ale, Canyon Gold Central Otago Lager and Wild Thing Cold IPA have been introduced at Dishery and available on tap alongside Aperol Spritz and Espolòn Margaritas. 

“Our baked goods and some breads come from The Boat Shed Bakery including our rye which is made using Canyon’s spent grain,” says brand and marketing manager Mikaela. “It’s a small detail but one we’re proud of that gives us control over quality and consistency while keeping production local. Dishery is all about being a place where people can start with coffee and somehow end up with a margarita. Whether it’s  lunch and bubbles or just a quick coffee everyone is greeted like an old friend and made to feel right at home.”

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