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

Open Tuesday – Sunday | 10am – late
Closed Mondays and Christmas Day

No surcharge on public holidays

Please give us a call to book a table.


Function Menu

The Styx is a comfortable and casual dining spot located on Nelson’s stunning waterfront. With two stories of seating, which includes an indoor and waterfront area – we can cater to groups from 10 to 120. We have been successfully catering corporate events, birthdays, weddings, and holiday parties for over five 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 70 for meals, and can accommodate far more for groups looking for a casual, platter 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 in for a tour of our space and a drink on the balcony.

Sharing Platters

Our Grazing Table means that you will be able to help yourself to a variety of savouries as they arrive throughout your event. You and your guests will spend the evening mingling, drinking and indulging in freshly prepared food. 

Grazing Table  |   from $24 per person


+ Cold cured meats

+ New Zealand cheeses

+ Garlic prawns

+ Pork belly bites

+ Sushi platter

+ Crispy calamari

+ Marinated olives

+ Homemade savouries

+ Loaded garlic flat bread

+ Panko crumbed fish


+ Selection of mini desserts
additonal $6 per person

Seated Dinner

Our Communal Table and Independent Menu are the perfect way to make a large group gathering feel like an intimate dining experience. 

The Communal Table  |  from $48 per person

Starters and mains are served on platters in the centre of the table and are intended to be shared by all – family style. Desserts are selected and plated individually. 

TO START (choose one):

Breads and dips
Antipasto platter (additional $7 per person)

served with honey roasted vegetables, fresh garden salad and crispy rosemary potatoes

Slow roasted beef ribeye: with kalamata olives, semi dried tomatoes, crispy shallots and red wine just
Grilled chicken: served with a white wine, tarragon and cream sauce
Fish of the day: pan roasted fish of the day with a citrus hollandaise and fresh herbs


Warm chocolate brownie
Rosemary creme brulee

The Independent | $58 per person

Our Independent menu is ideal for large groups who want to choose their meals individually. 


Crispy calamari
Garlic tiger prawns
Seafood chowder
Summer Salad


Slow roasted beef rib eye: with a creamy mushroom and garlic sauce and crispy rosemary potatoes
Crispy pork belly: with apple compote, a cider jus and wholegrain mustard mash
Fish of the day: pan roasted fish of the day with lemon and tarragon, served with potato gratin


Warm chocolate brownie
Rosemary creme brulee
Citrus sorbet

Joe Horton

Joe is the Head Chef and Owner of The Styx. Joe grew up in Walsall, England and after studying to be a Chef 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 in 2012.

Joe loves fresh seafood and produce – both of which are bountiful in Nelson.

Dana Hanson

Dana is General Manager and Owner of The Styx. She joined The Styx in 2015 and has fallen in love with the people, the food and the community in New Zealand. Joe and Dana work side by side to ensure that each guest feels at home when they walk through the door. Dana grew up in Minnesota and studied Finance and Investment Banking at the University of Wisconsin Madison. She spent three years with J.P. Morgan before feeling the need to see the world. After three years of traveling she found her new home in Nelson.

Tony Robertson

Tony 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. In 2012, Tony and Joe opened The Styx in Nelson while Tony remained focused on the day to day operations of Hamill’s. In 2017, Tony moved up to Nelson to open a restaurant focused on high quality meats – Char Bar and Grill. Tony enjoys fishing and keeps promising that one day soon he will have time to enjoy a day on the ocean with just a fishing rod and boat.