Shed 2 on the Quay

Shed 2 on the Quay Award winning waterfront gastro restaurant and craft bar Situated on the beautiful Ahuriri waterfront Shed 2 is a multi awarded restaurant and bar.
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Developed in 1996 in a historic old wool store dating back to 1882 Shed 2 has both an extensive menu and wine list to satisfy the most discerning customers. We are a casual restaurant with VFM value for money attitude. In thw inter the big open fire is an attractive place to sit around an try our craft beers or perhaps an Italian wood fired pizzas. In the summer the great open doors beckon to an extensive deck overlooking the water and fishing and leisure boats

Here's the move. Pie in one hand, Iron Pot in the other, out on the deck while there's still a bit of winter left to enj...
18/08/2026

Here's the move. Pie in one hand, Iron Pot in the other, out on the deck while there's still a bit of winter left to enjoy properly. 🍺

Not fancy. Just right, the kind of pairing that works because someone actually thought about it.

Come try our Ahuriri Port Pie this month only - part of the Humble Pie Napier event. Chunky beef, port wine jus, flaky puff pastry and a sweet potato side. $12.

15/08/2026

Quick one. What's your favourite on the new menu right now? 🍽️

If you don't have the answer, it's clearly been too long, you need to come in and find out!

It's only August, but if you've ever tried to book a Christmas do in Ahuriri come November, you already know why we're s...
13/08/2026

It's only August, but if you've ever tried to book a Christmas do in Ahuriri come November, you already know why we're saying this now. 🥂

Dennis and Kat have been running functions at Shed 2 for over 30 years between them, the kind of experience that means every detail gets handled without you having to think twice.

Work do, family Christmas, club end of year, whatever the occasion, they've probably already run something like it, and they'll shape it around exactly what you need.

Get in early and get the date you actually want.

12/08/2026

Nan's pie. Smoko pie. The one from the servo on a road trip that somehow tastes better than anything from a fancy kitchen. Kiwis don't just eat pies, we grew up on them. 🥧

Kerran's spent weeks on our Ahuriri Port Pie, treating it the same way he treats everything on the Shed 2 menu. Chunky beef, port wine jus, flaky puff pastry and a sweet potato side. $12.

Proper ingredients, no shortcuts, something that earns its place next to 30 years of dishes people already love here.


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Ask anyone who's been coming here for years and they'll have a story. The table they always sit at, the meal Dennis kept...
10/08/2026

Ask anyone who's been coming here for years and they'll have a story. The table they always sit at, the meal Dennis kept on the menu just for them, the night that turned into a Shed 2 legend. 🍺

Pies are the same. Everyone's got one that means something, a nan, a road trip, a smoko break. That's exactly why it made sense for us to get amongst Humble Pie this year.

Tell us your pie memory in the comments, we'll read every one.

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Oysters at Shed 2 have one job, every day of the week. 🦪 Natural or beer battered, $4 each, until they're gone.Likely th...
07/08/2026

Oysters at Shed 2 have one job, every day of the week. 🦪 Natural or beer battered, $4 each, until they're gone.

Likely the cheapest in the bay, and worth making a regular habit of.

Pies are about to get personal. This August, 23 Napier and Ahuriri venues are joining forces for Humble Pie: a month of ...
06/08/2026

Pies are about to get personal. This August, 23 Napier and Ahuriri venues are joining forces for Humble Pie: a month of exclusive, venue-only pies, no competition, no judges, just good old Kiwi comfort food done properly.

We're in. And it's here. 🥧

Our Humble Pie is Ahuriri Port Pie, and believe us, it brings about all those nostalgic vibes you’re craving. Chunky beef, port wine jus encased in flaky puff pastry and matched with creamy sweet potato on the side. All for a humble $12.

In now, all month, while it lasts. Once August's done, so is the pie. Get in before it's gone. 🔥

Every pub in town runs a steak special. 🥩 What makes ours worth building your Thursday around is Kerran behind it, cook...
05/08/2026

Every pub in town runs a steak special. 🥩 What makes ours worth building your Thursday around is Kerran behind it, cooked exactly the way you order it, every single time, no exceptions. 🔥

Steak, beer battered fries, mesclun salad, café de Paris butter, jus, all for $30.

The kind of meal that makes the back half of the week feel manageable. 🍷

04/08/2026

Most fireplaces you sit near. Ours you stand around. 🔥 Built table height, so a crowd can gather with a beer in hand and actually talk to each other instead of just staring at the flames.

It's been the heart of the shed through every winter we can remember, and there's still time to make the most of it before the deck takes over again.

Grab a spot by the fire this week.

MEET THE CHEF SERIES: Get to Know Chef KerranIf you know Kerran, you know he's not one for the spotlight 😅 But after yea...
31/07/2026

MEET THE CHEF SERIES: Get to Know Chef Kerran

If you know Kerran, you know he's not one for the spotlight 😅 But after years in hospitality and plenty of stories along the way, we finally convinced him to sit down for a chat...

One thing people would be surprised to know about you?
I spent five years working on Fraser Island running a fine dining restaurant five nights a week, and the other two nights the menu was everything from Asian fried rice to Mexican to a full Aussie roast. Whatever the guests wanted, basically. You learn to cook everything fast.

What's your ideal day off look like?
Out on the boat fishing. I keep my boat on the driveway, so as soon as I get a day off, that's where I'm headed. Nothing better.

What's your favourite ingredient to work with, and why?
Smoked paprika flakes from Orcona. It's got this beautiful depth, gives a dish that smoky hit without needing liquid smoke or anything artificial. It looks like chilli flakes, not powder, and the flavour is something else. I've been using it for years, through a few different kitchens now.

What excites you most about cooking again at Shed 2?
Using what's fresh, keeping it local where I can, and having the freedom to do things properly. I don't like to overcomplicate food, but I want every dish to have real flavour and look good when it lands in front of you. We eat with our eyes first.

Got a question you want to ask Chef Kerran? Drop it in the comments 👇

Address

56 West Quay, Ahuriri
Napier
4110

Opening Hours

Tuesday 3pm - 10pm
Wednesday 11:30am - 10pm
Thursday 11:30am - 10pm
Friday 11:30am - 11pm
Saturday 11:30am - 11pm
Sunday 11:30am - 9:30pm

Telephone

+6468352202

Website

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