Fishermans Table a moveable feast

JO MOIR
Last updated 10:31 03/01/2014
Fishermans Table

MOVING ON: The Fishermans Table at Oriental Bay is up for sale and, after seven years of managing it, Mauricio Torrealba is heading to Paekakariki to manage the restaurant there.

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For years it has been the affordable restaurant with the million-dollar views. But the days of the Fishermans Table in Oriental Bay could be numbered as its owners sell up.

Bernard Parker and his partner have owned the Wellington harbourside restaurant in Oriental Parade's band rotunda for the past 13 years but they are now at retirement age and looking for a quieter life.

They plan to hold on to the Fishermans Table business at Paekakariki, which they have owned for 25 years, and have asked Oriental Bay manager Mauricio Torrealba to take over the day-to-day running of it.

Parker said he had mixed feelings about leaving the iconic building and business. "We've put a lot of work into it, but it's just the time factor, really, and we're not getting any more energetic."

There were a couple of interested buyers, and he was hopeful the business would sell before the March deadline he has set. If it does not, it will close.

"It's been basically the only restaurant of that style in that location for a long time that has brought affordable dining to people not able to experience it otherwise," Parker said. "It will be missed, I'm sure."

The fact that the building - which is owned by Wellington City Council - was yellow-stickered and required earthquake strengthening was not a factor in his decision, he said.

Torrealba said he was sad to be leaving the picturesque view.

"There's a lot of people here that I'll miss, especially the regulars. There's more regulars than you would think, and we all know each other's names."

Wellington City Council earthquake resilience programme manager Neville Brown said engineers were at the design stage for strengthening the building, and would start work in mid to late June.

"We're planning initial works at the moment to get us through the next few years with minimal disruption to the restaurant, and then we'll look at it more down the track," he said.

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- The Dominion Post

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