Caroline's Boatshed Bar and Eatery

About Caroline's Boatshed Bar and Eatery

Caroline's Boatshed Bar and Eatery is a modern, airy gastro-style pub situated along the river on Somme Parade in Aramoho, Whanganui. Rising from the historic Aramoho Hotel building, the venue has been lovingly restored to blend character heritage with vibrant contemporary hospitality. Overlooking the river with expansive outdoor dining, a front deck, and a scenic back outdoor area, it offers a welcoming setting for casual drop-ins, scenic weekend lunches, and group celebrations.

The kitchen delivers an extensive all-day menu covering morning classics, substantial mains, loaded burgers, fresh seafood, and sharing platters. Whether you are calling in for a freshly poured L'affare espresso, sharing a grazing board on the deck, or dining with family over classic gastro pub fare, Caroline's Boatshed balances a relaxed local pub atmosphere with attentive, friendly service.

Riverside Dining and Classic Gastro Hospitality at Caroline's Boatshed

Perched along Somme Parade in Aramoho, Caroline’s Boatshed Bar and Eatery brings relaxed riverside dining to Whanganui. Occupying the lovingly restored historic Aramoho Hotel building, the venue rose from the ashes of the former Caroline’s Celtic to establish itself as a modern, airy gastro-style pub. With wide-open river views, an expansive front deck, and sunny outdoor spaces, it offers one of the most inviting casual dining atmospheres in town.

Whether stepping in for a freshly pulled pint, catching up over a hot cup of L'affare coffee, or gathering the family for a long lunch, Caroline’s Boatshed is designed to accommodate every occasion. The layout combines vibrant indoor spaces with relaxed al fresco seating, making it just as suitable for afternoon drinks under the sun as it is for lively evening dinners.

Wholesome Menus From Morning to Night

The culinary offering at Caroline’s Boatshed is built around classic pub comfort food executed with care. Breakfast is a serious affair, running through until late afternoon. Diners can tuck into Papa’s Big Breakfast, loaded with kransky sausage, bacon, mushrooms, and house potatoes, or choose lighter café fare such as vegetarian corn fritters and eggs benedict perched atop kumara hash.

As the day transitions, the menu expands into an impressive selection of loaded burgers, toasted sandwiches, and substantial mains. The kitchen's Angus Pure steaks, including the 250-gram scotch fillet and the 400-gram T-bone, anchor the grill section, served with hearty sides and rich house sauces. Seafood lovers are equally well catered to, with fresh tarakihi and snapper available in crispy batters, pan-fried, or crumbed, alongside extensive sharing seafood platters.

Sweets, Sips, and Community Gatherings

No visit is complete without browsing the dessert lineup, which features timeless comfort favourites like freshly baked sticky date pudding dressed with house caramel and toffee shards, rich chocolate stacks, and traditional Eaton mess. From the bar, taps pour classic and craft beers, while regional wines and non-alcoholic options ensure there is a pairing for every plate.

Beyond daily hospitality, Caroline’s Boatshed is a central social venue for the Aramoho and wider Whanganui community. On the first Sunday morning of each month, the grounds fill with automotive enthusiasts for the Petrol Heads Breakfast, hosting classic cars, hot rods, and visiting clubs from across New Zealand. With on-site gaming facilities, function hosting capabilities, and welcoming spaces, Caroline's Boatshed continues to be a go-to gathering place along the river.

Signature items

• The Boat Shed’s Famous Chicken and Bacon Burger
• From the Sea Platter
• Lamb Rump
• Ronnie’s Favourite
• Freshly Baked Sticky Date Pudding
• Grazing Platter

Menu

Mains

• Lamb Rump — Marinated in rosemary and garlic, pan-seared and oven-finished medium rare over roasted baby gourmet potatoes, baby beetroot, and seasonal vegetables with a rosemary and red wine jus.
• Pork Belly — Twice cooked with crispy crackling, served with gourmet potatoes, seasonal vegetables, apple sauce, and pork jus, or with salad and fries.
• Boatshed Salmon — Pan-seared then finished in the oven, served on crushed potatoes and seasonal vegetables, drizzled with a lemon and caper cream sauce.
• Butter Chicken — House-made tandoori butter chicken served with basmati rice and garlic naan bread.
• Pasta — Fettuccine pasta with chicken and mushrooms in a creamy white wine basil and pesto sauce, topped with parmesan cheese.
• Stuffed Capsicum — Loaded capsicum with a mildly spiced rice and vegetable filling including chilli beans, oven roasted with portobello mushrooms, sliced avocado, and heirloom tomato on spinach with balsamic drizzle.

Salads

• Warm Marinated Chicken Salad — Marinated chicken breast with seasonal fruit, camembert cheese, creamy tarragon dressing, and crispy noodles.
• Grilled Chicken Salad — Sliced grilled chicken breast with streaky bacon, sautéed mushrooms, avocado, salad greens, tomato, cucumber, camembert, roasted red capsicum aioli, and crispy noodles.
• Seafood Salad — Mussels, salt and pepper squid, prawn cutlets, and tarakihi fingers on garden fresh salad, served with citrus vinaigrette and citrus aioli.
• Mediterranean Lamb Salad — Grilled lamb rump slices layered over salad greens with crumbled feta, olives, yoghurt mint dressing, avocado, and toasted garlic flatbread.
• Falafel Salad — Two house-made falafel patties, portobello mushroom, gourmet potatoes, sliced onion, avocado, tomato, and cucumber with tahini, sweet chilli mayo, and balsamic drizzle.

Sweets

• Freshly Baked Sticky Date Pudding — Served warm with house-made caramel sauce, vanilla ice cream, chef's own toffee shard, and whipped cream.
• Cheesecake of the Month — House-crafted cheesecake in changing seasonal monthly flavours.
• Chocolate Stack — Chocolate fudge cake with house-made chocolate sauce, vanilla ice cream, whipped cream, and chef's own toffee shard.
• Eaton Mess — Raspberries folded with crisp meringues, whipped cream, and raspberry sauce.
• Classic Banana Split — Ice cream and banana served with cream, wafers, and your choice of caramel, strawberry, chocolate, passionfruit, or butterscotch sauce.
• Ice Cream Sundae — Classic sundae with your choice of chocolate, caramel, strawberry, or passionfruit sauce.

Starters

• Garlic Bread — Toasted French stick covered in garlic and herb butter.
• Dips and Spreads — A selection of toasted breads and assorted dips of the day.
• Shrimp Cocktail — Served with lettuce, avocado, and Marie Rose dressing.
• Scallops and Pancetta — Pan-seared scallops topped with pancetta, house-made citrus aioli, and citrus vinaigrette.
• Anti Pasto — Salami, trio of dips, olives, pickled onions, marinated mushrooms, gherkins, camembert and blue vein cheese, served with grapes, crackers, and toasted artisan bread.
• Salt Pepper Squid — Served in a garnish salad with citrus aioli and citrus vinaigrette.
• Cheese Board — Camembert, blue vein, and aged cheddar with grapes, crackers, toasted crostini, pickled onions, gherkins, and a trio of condiments.

Breakfast

• Eggs Benedict — Poached eggs on spinach and kumara hash with your choice of smoked salmon, bacon or tomato and mushroom, served on an English muffin with balsamic reduction and hollandaise sauce.
• Papa’s Big Breakfast — Kransky sausage, bacon, portobello mushrooms, tomatoes, eggs with house-fried potatoes or hashbrowns, and toast.
• Dolly’s Whopping Omelette — Generous omelette served with hollandaise sauce; available with bacon, tomato and cheese, mushroom, tomato and cheese, or smoked salmon, tomato and spring onion.
• Vegetarian Fritter — Two corn fritters on kumara and gourmet potato hash and spinach, topped with a poached egg, avocado, sour cream, a side of salsa, and hollandaise.
• Pancake — Served with streaky bacon, grilled banana, maple syrup, berry compote, and cream.

Seafood Mains

• Snapper Meal — Crispy battered snapper served with fries, two eggs, fresh salad, tartare sauce, and lemon.
• Just Snapper & Fries — Crispy battered fresh snapper served with fries, tartare sauce, and lemon.
• Tarakihi Meal — Freshly battered tarakihi served with salad, fries, two eggs, lemon, and tartare sauce.
• Real Scallop Lovers — Battered scallops served with garden fresh salad, fries, lemon, and tartare sauce.
• From the Sea — Freshly battered tarakihi, crumbed scallops, mussels in the half shell, prawn cutlets, and salt and pepper squid, served with salad and fries or baby gourmet potatoes and seasonal vegetables.

From The Grill

• Boat Shed’s Scotch Fillet — 250gm Angus Pure scotch fillet served with your choice of garden fresh salad and fries or roasted gourmet potatoes and seasonal vegetables, plus steak sauce.
• Ronnie’s Favourite — 250gm Angus Pure scotch fillet steak served with eggs, onions, fries, and your choice of steak sauce.
• Real Kiwi Bloke — 400gm Angus Pure T-bone steak with fried onions, eggs, tomatoes, mushrooms, fries, and your choice of steak sauce.

Munchies & Grazing

• Loaded Wedges — Potato wedges topped with ham, spring onions, melted cheese, and sour cream.
• Fries — Crispy potato fries served hot.
• Beef Nachos — Corn chips topped with mild chilli beef mince, spring onions, melted cheese, and sour cream.
• Chicken Nachos — Corn chips topped with chicken breast, mushrooms, and capsicum in a mild creamy chilli sauce, melted cheese, and sour cream.
• Premium Barbecued Ribs — Six ribs marinated in house-made barbecue sauce.
• Grazing Platter — Four battered tarakihi bites, four plum-glazed pork belly pieces, four spicy crumbed beef koftas, and four crumbed chicken tenders with fries, artisan breads, garlic aioli, and salad garnish.

Loaded Burgers & Sammies

• Open Boat Shed Burger — Two premium beef patties, hashbrown, cheese, bacon, egg, onion rings, lettuce, and tomato on an open burger bun served with fries.
• Steak Sandwich — 200gm medium-rare sirloin steak, egg, cheese, caramelized onion, lettuce, and tomato in toasted ciabatta bread topped with aioli and BBQ sauce, served with fries.
• The Boat Shed’s Famous Chicken and Bacon Burger — Whole crumbed chicken breast fillet with bacon, cheese, lettuce, tomato, and aioli on a bun topped with onion rings, served with fries.
• Falafel Burger — House-made falafel patty, gourmet potatoes, sliced red onion, and oven-roasted heirloom tomatoes on a gluten-free bun with tahini, sweet chilli mayo, lettuce, tomato, avocado, and mango salad.
• Fish Burger — Freshly battered tarakihi fillets, soft egg, lettuce, tomato, beetroot, and cheese on a toasted burger bun topped with tartare sauce, served with fries.
• A Real Kiwi Burger — Premium beef patty with cheese, lettuce, onion, tomato, red onion, beetroot, streaky bacon, and soft egg, topped with aioli and BBQ sauce, served with fries.
• Chicken Sandwich — Grilled chicken breast topped with camembert, salad, aioli, and plum sauce in toasted artisan bread, served with fries.
• Sizzler Burger — Cajun southern-fried style chicken breast with garlic aioli, streaky bacon, lettuce, tomato, sliced camembert, pineapple, sweet chilli sauce, and avocado, served with fries and salsa.

Frequently asked questions

Where is Caroline's Boatshed located?

Caroline's Boatshed is situated at 181 Somme Parade in Aramoho, Whanganui, overlooking the river.

Do I need to make a table reservation?

Bookings are not always essential, but making a reservation in advance ensures seating and dining requirements are met before casual walk-ins.

Does Caroline's Boatshed cater to dietary requirements and allergies?

Yes. The menu highlights Vegetarian (V), Vegan (Vg), Gluten Free (GF), Dairy Free (DF), and Gluten Free Option (GFO) items. Guests are asked to advise staff of any allergies or coeliac requirements.

What is the Petrol Heads Breakfast?

Held on the first Sunday of every month from 9:00 am to 11:00 am in association with nzpetrolhead.co.nz, it brings together classic car and hot rod owners and car club members for breakfast.

Can the venue host private parties and functions?

Yes, facilities are available for birthday parties, corporate functions, stag and hen gatherings, and private celebrations.

What is the policy for running a bar tab?

Casual tabs require a debit or credit card to be left with the staff until the bill is settled.

Tips

• {"body":"Choose an outdoor table on the front deck for picturesque views looking directly out toward the river.","title":"Head Out to the Front Deck"}
• {"body":"Stop by between 9:00 am and 11:00 am on the first Sunday of the month to view classic cars and hot rods alongside breakfast.","title":"Visit for Petrol Heads Breakfast"}
• {"body":"The sticky date pudding and chocolate stack are made with the chef's own toffee shards and house sauces.","title":"Save Room for House Desserts"}

Good to know

• {"family":"Children's menu available on request.","dietary":"Vegetarian, vegan, gluten-free, and dairy-free options available; coeliac and GF surcharges apply.","payments":"Credit or debit card required to hold open tabs; split billing responsibility applies to group bookings."}