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We went to the Bath­house on a cold driz­zly Sun­day af­ter­noon and re­ceived a warm wel­come from the wait­resses who seated us. The Bath­house used to be a set of chang­ing sheds for bathers in Queen­stown Bay, which means that ev­ery­thing is very com­pact, and most of the wall space is win­dows. This gives it loads of nat­u­ral light and great am­bi­ence, and means the chef is work­ing in a tiny al­cove in a cor­ner of the din­ing area. Open kitchens are great be­cause you get to see your meal be­ing cooked right in front of you, al­though I feel sorry for the chefs, who prob­a­bly have to cur­tail their ban­ter for the sake of cus­tomers. So, the Bath­house ticks a few boxes in terms of at­mos­phere. It’s unique, has ob­vi­ous his­tory, is on a win­ning lo­ca­tion and is nice and open on a hot day, yet cosy on a cold one. They’re win­ning all round here. A warm wel­come goes a long way for hun­gry, hun­gover re­view­ers, and the ser­vice kept up high stan­dards through­out our ex­tended stay. Usu­ally the din­ner menu doesn’t start till 5pm, and we ar­rived at about 3pm, leav­ing us with only a ta­pas menu to choose from. Say­ing we were


To start we got the prawn and chorizo ta­pas ($11.50). This was pretty much a taste sen­sa­tion with the chorizo adding a nice spicy kick. Af­ter this Chicken Can­nel­loni ($29.50) and a Prime Beef Fil­let served with truf­fled po­tato mash, blue cheese mush­rooms and red wine jus ($35.50). The chicken can­nel­loni was great, a smooth, creamy sauce, set off well with a nice sharp parme­san. The only gripe from my din­ing


Since our last re­view ser­vice has ramped up at the Bath­house, and the food was great. It’s a re­al­ity that hospo in gen­eral has a big staff turnover, and that’s prob­a­bly ex­ac­er­bated in Queen­stown, which has a huge tran­sient pop­u­la­tion. The Bath­house has such a win­ning lo­ca­tion that all the other stan­dards have to be set to match it – that has been achieved quite nicely.

Sweet: Sticky date pud­ding.

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