Occupying a prestigious address on Queenstown’s Steamer Wharf Finz Seafood & Grill has been transformed into a vibrant hospitality hotspot after a 12-month renovation.

The chance to expand the restaurant’s footprint motivated Marty James, Jan Rae and Alex Boyes of the Wai Dining Group to undertake the extensive project.

“Finz has been extremely popular for 20 years developing a loyal local following and large visitor clientele so it was time to step up and do justice to our stunning lakeside location” says Marty.

Commercial architect Hamish Learmonth spearheaded the refurbishment. 

“His design aesthetic was based around a classic Hamptons seaside retreat characterised by natural materials, wood grained floors and harmonious colours. The vision was to create a luxuriously relaxed yet sophisticated vibe.”

“The bar has been repositioned to open out on to Steamer Wharf, outdoor deck areas have been expanded and the kitchen and bathrooms completely refitted,” he says. “We’ve created three distinct dining spaces with the main dining room featuring floor to ceiling windows maximising views over Lake Whakatipu.”

Fine New Zealand artwork, lavish soft furnishings and banquette seating enhance the elegant design.

“We’re extremely proud of the results that have elevated Finz to premium casual dining in line with our other restaurants Public Kitchen & Bar and Bella Cucina.”

Seafood Extravaganza

The Finz Seafood & Grill’s new sophisticated design and delivery complements the restaurant’s exceptional seafood menu.

“The ambience created by the renovation matches our reputation as Queenstown’s pre-eminent seafood restaurant,” says co-owner Marty James. “ We focus on regionally sourced seafood across our menu including fresh crayfish that sells like hotcakes. There is an excellent grill section for those not seafood inclined including steak, beef ribs, New Zealand lamb and venison.”

Finz is open daily for lunch with a dedicated Japanese chef crafting freshly made sushi in house. 

“Our seafood platters are the premium Rolls Royce dish starting with freshly made sashimi, sushi, green lipped mussel dumplings and oysters followed by a main of beer battered South Island Blue Cod, tempura soft shell crab and Thai curry with clam, prawns and octopus,” says Marty. “Designed for two people this is seafood perfection at its best.”