Welcome To
Designed to store around 200 boats up to 12 metres long, Fort Nautilus is the only facility of its kind in New Zealand outside of Auckland.
Located at Marine Park, at Sulphur Point on the edge of Tauranga Harbour, it has its own private launching facility.
PUT THE PLEASURE BACK INTO YOUR BOATING TODAY! PHONE 021 225 6619
Everything about Fort Nautilus is designed to make boating more relaxed than ever before.
Now you can forget about backing the car up to the trailer, connecting everything up, stopping at the gas station, then waiting in line to launch it… let alone the waiting to winch it back onto your trailer at the end of the day and all the cleaning-up when you get home.
Storing your boat in the Fort Nautilus drystack is the way of the future. It’s so easy… all you have to do is contact us, come on down, step aboard and take off. When you return we hoist it out of the water for a washdown, then store it away safe and secure till next time.
Imagine how much easier boating will be once your boat is stored at Fort Nautilus! Here are some of the benefits:
WHAT COULD BE EASIER .. PUT THE PLEASURE BACK INTO YOUR BOATING TODAY ......
Small Onion Clove of Garlic 1/2 Red Chili Ground Cumin
Sweet Smoked Paprika Salt & Pepper Parsley 3 eggs
1/2 tsp Baking powder 1/2 cup Flour 10 mussels
Steam mussels until open. Cool and cut into smaller pieces. Beat eggs, add a handful of chopped parsley and spices to taste. Stir in finely chopped onion, garlic and chili. Add flour and baking powder, mix lightly together. Batter should be the consistency of golden syrup. Add more flour or a splash of beer to achieve this. Shallow fry in oil till browned and cooked through.
2 slices Vogels Per Person Snapper Fillets Rice Flour Oil
Rocket Leaves Tomato Chili Chutney Avocado
Cut fish into small bites. Dust fish in rice flour and shallow fry in oil. Toast bread, cut off the crusts and cut in half. Spread generously with avocado, then a swipe of tomato chili chutney. Place rocket leaves on top and lightly press into avocado. Add squeeze of aioli. Top with snapper bites. Serve immediately!!
Mussels - Fresh In Shells 1/4 Cup Onion 2-4 Cloves Garlic
1 Cup White Wine 1 Red Chili - Optional 100gm Butter
1 1/2 tbsp Thai Green Curry Paste Rustic Bread
Parsley or Coriander 1 Can Coconut Milk
Finely chop onion and garlic. Add to large pot with wine and butter. Bring to boil and simmer for approx 10 minutes, stir in curry paste and chopped chili. Add mussels, put lid on and steam till open. Pour in coconut milk and shake to combine. Heat through. Serve in large bowl, sprinkled with parsley or coriander. Slice fresh rustic bread for dipping and mopping up juices.
Crunchy Crumb Mix
4 Fillets 1 Egg 2 cups Fresh Breadcrumbs
2 cups Crushed Chicken Flavored Potato Chips
Cheese Crumb Mix
4 Fillets 1 Egg 2 cups Fresh Breadcrumbs
2-4 tbsp Coarsely Grated Parmesan Cheese
2 tbsp Chopped Parsley
Beat egg, dip fish. Coat with remaining crumb ingredients. Shallow fry in oil until golden brown. Serve with fresh cut lemon wedges, aioli and a green salad.
52 Cross Road, Sulphur Point, Tauranga