Welcome To The Styx Nelson

The Styx sits on Wakefield Quay, with a stunning panoramic view of Tasman Bay. Located halfway between Tahuna Beach and downtown Nelson, The Styx is the perfect destination for both tourists and locals.

The Styx is at the heart of it all in Nelson, offering a unique blend of food, beverages and service. Featuring both local and regional wines, craft beers, and the wonderful Swallow Coffee roasted by the folks at Sublime, we are certain you will find your happiness at The Styx.

Each morning, our chefs are in the kitchen baking fresh cakes, scones, and muffins. We partner with the local fish market to craft daily specials that vary with the daily catch. Our menu features seafood specials, homemade pizzas, and burgers. The Styx takes great pride in the fact that you can sit and watch fishing boats roll into Port Nelson from the Tasman Bay and within a couple of hours one of our wait staff can deliver their catch cooked to perfection to your table.

"I love the amazing choice of fresh fish and seafood, it makes my job exciting and interesting and makes it easy to get out of bed in the morning".


Contact Us

The Styx
272 Wakefield Quay
(03) 548 1075

7 days | 10am – late

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Function Menu

The Styx is a marvelous addition to Nelson’s function venues. With two stories of seating, which includes an indoor and outdoor area – we can cater to groups from 10 to 120. We have been successfully catering corporate events, birthdays, weddings, and holiday parties for over three years from our waterfront location.

The downstairs area consists of outdoor, covered seating that can accommodate up to 60 people. In the summer, we open all of the windows and doors so you can stroll from the pier into the restaurant. In the winter, we keep it cozy with heaters that protect you from the elements. At all times of the year, you have an unobstructed view of the sea and the perfect spot to watch the sun set.

The upstairs area of The Styx is perfect for larger functions. We can comfortably seat up to 60 for meals, and can accommodate far more for groups looking for a casual, canape type function – where guests can move from the indoor area to the balcony area at their leisure.

If you are considering hosting your next event at The Styx, stop for a tour of our space and a drink on the balcony.



OPTION ONE – Finger Food / Platters    $18 per head

– Selection of home baked breads & dips
– Garlic & cheese flat breads
– Spicy Italian ground beef meatballs in a rich Napoli sauce w/ picked rocket & lemon
– Smoked paprika, salt & pepper squid
– Garlic & herb baked tiger prawns w/ a capsicum reduction
– Salmon & fennel crostini’s w/ local olive oil
– Mixed sushi rolls
– Homemade savoury pastries
– Marinated Sicilian olives
– Panko crumbed fish of the day w/ tartare dipping sauce
– Selection of cured meats & cheeses
– Crispy pork belly bites w/ Asian dipping sauce

Dietary requirement can be catered for individually

Shared Platters

OPTION TWO – Shared Plate    $45 per head

Designed to share

To Start
Breads & dips
or Warm antipasto platter add $7 pp

Marlborough sea run salmon w/ artichokes, watercress, caper berries & lemon
Harissa marinated chicken breast w/ tea smoked raisins, toasted pinenuts, watercress & olive oil
Four hour slow cooked rib eye w/ kalamata olives, semi dried tomatoes, fresh herbs & red wine jus
Roasted vegetables
Green salad
Gourmet Potatoes

Dessert (your choice of:)
Warm chocolate brownie
Rosemary brulee
Yoghurt & berry terrine

Dietary requirements can be catered for individually

The Team

The Styx Team is made up of individuals from around the world – we have team members from New Zealand, The Philippines, Belgium, United Kingdom, Chili, USA, and Sweden – who are all excited to be working in Nelson. We work hard to ensure that each customer leaves the Styx in a better mood than when they walked in the door.

It’s our goal that customers feel at home while dining at The Styx – the only difference being that we’ll take care of the cooking and the dishes!


Joe Horton

Joe is the Head Chef and Owner of The Styx. After studying for two years at the Birmingham College of Food, Joe moved to Spain to further his career. He found his true passion for both food and travel while living in Spain. He returned to Birmingham to work in fine dining cuisine for a year before heading off to Australia to work in Sydney, Port Douglas and Melbourne. From Australia, he moved to Auckland where he got his first taste of Kiwi cuisine. He found his home in Queenstown for the next four years, before he moved to Nelson to open The Styx. Joe loves fresh seafood and produce – both of which are bountiful in Nelson.


Tony Robertson

Tony and Joe opened The Styx in 2012. He is an Australian who moved to Queenstown 36 years ago to become a ski instructor. After two seasons in Japan he opened New Zealand’s fifth Japanese restaurant (Minami Jujisei) in 1986. In 1994, he opened The Boardwalk Seafood Restaurant in Queenstown and in 2004, with Head Chef Mike Doran, he opened Hamill’s Restaurant in Queenstown. Tony is past President and past National Vice President of the Southern Lakes branch of the Restaurant Association of New Zealand. With years of experience in the hospitality industry, Tony is an invaluable asset to The Styx.