Shed 5 occupies one of the oldest wharf stores on Wellington's Lambton Harbour — a heritage-listed wooden warehouse built in 1887 that began life storing and distributing goods, then served as both a wool shed and a bustling fish market. The restaurant has called this landmark on Queens Wharf home since opening in 1992, offering a warm setting for leisurely dining at the water's edge, with the sea as its endless source of inspiration.
Seafood is the heart of Shed 5. Dedicated in-house fishmonger Richard Waru, with 30 years of experience, sources fish from small day boats berthing in Island Bay and Plimmerton that fish the waters from the Kapiti Coast through the Cook Strait to the Wairarapa, and hand-fillets every piece on site. Head chef Geoff Ngan — who returned to Shed 5 24 years after starting there as a commis chef, following stints in Perth, Vancouver, Edinburgh and London — builds the menu around the provenance and quality of New Zealand seafood, describing it as a balance of flavour, texture and indulgence without pretence.
Named one of New Zealand's must-visit dining experiences in the Cuisine Good Food Guide, Shed 5 serves lunch and dinner seven days a week, alongside set menus, a daily Ladies Lunch, functions and one of Wellington's most extensive New Zealand-focused wine lists.
Shed 5 sits at the water's edge on Queens Wharf, inside one of the oldest wharf stores on Lambton Harbour. Constructed in 1887 for the storage and distribution of goods, the building was crucial to the early development of Wellington's economy, and across its long life it has served as both a wool shed and a bustling fish market. Today it is one of the last remaining wooden warehouses on the harbour — and it has been home to the restaurant since Shed 5 first opened in 1992.
The sea, the team says, is their endless source of inspiration, symbolising a great journey. That spirit shapes everything from the warm, heritage dining room to a menu devoted to the provenance and quality of New Zealand seafood.
At the kitchen's helm is head chef Geoff Ngan, who grew up in Paraparaumu in a family of hospitality owner-operators. Cooking has been part of his life for as long as he can remember, and his talent carried him across the world — stints in Perth, Vancouver, Edinburgh and London — before he returned to his roots at Shed 5, twenty-four years on from where he began as a commis chef.
His menu philosophy is simple: showcase the provenance and quality of New Zealand seafood. He takes particular pride in the restaurant's market fish and describes the food as a balance of flavour, texture and indulgence, without pretence.
Few restaurants can claim a dedicated fishmonger; Shed 5 has one of the country's best. Richard Waru — Richie to everyone here — is the longest-serving team member, with 30 years of experience. He sources and selects the freshest fish from around the country and hand-fillets every piece in a dedicated filleting room before it reaches the kitchen.
The sourcing story is heavily local: Shed 5 works with small day boats that berth in Wellington's Island Bay and Plimmerton, fishing waters from the Kapiti Coast through the Cook Strait and around to the Wairarapa. Hapuku, tamure (snapper), bluenose, tarakihi, blue warehou, moki, John Dory, gurnard, blue cod, kingfish, Big Glory Bay salmon and bluefin tuna come from New Zealand waters, with yellowfin tuna, big eye tuna and crustaceans sourced offshore.
Start with the Shed 5 seafood chowder — market fish, prawns and mussels under a lemon-sherry crème — or the market fish crudo with green curry, Thai basil and caviar. Oysters, subject to availability, come natural or battered, and the West Coast whitebait soufflé is a regional classic.
For mains, the market fish changes with the tide, as does the seafood risotto. The fish and chips — battered fillets, triple-cooked chips and green goddess — is a harbourside institution. Non-seafood diners are well looked after with sous vide pork belly, grass-fed beef eye fillet and vegan Napa cabbage and shiitake dumplings. Finish with Valrhona manjari chocolate tart or a vegan pineapple and coconut eton mess, then a cheese board spanning Nelson brie to Italian gorgonzola dolce. A creative cocktail list and a deep, largely New Zealand wine list — Martinborough to Central Otago, plus champagne — round things out.
Named among New Zealand's must-visit dining experiences in the Cuisine Good Food Guide, Shed 5 is as much about hospitality as seafood. Astrid Cottereau, who has worked across roles at the restaurant for a decade, leads operations and functions, treating every guest like family and crafting memorable events, from intimate lunches to large functions. Set menus make the experience easy, and the daily Ladies Lunch pairs three courses with a glass of Te Kairanga wine.
Shed 5 opens seven days a week — lunch from 12pm to 3pm and dinner from 5:30pm to 9:30pm. Bookings are recommended, especially for a harbourside table at sunset.