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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.


Just a quick call and your boat is launched and ready to go!

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:

  • All-year-round protection from the elements. (Reduced maintenance… no more storage problems at home... greater security.)
  • You no longer need a trailer - a significant cost saving. No WOF’s and registrations to worry about, either.
  • You no longer need a big vehicle for towing.
  • No more doing battle at launching ramps - you let us know when you’ll be arriving and we have your boat on the water, ready to go when you are.
  • No more queuing at gas stations - fuel, washdown and service facilities are all available on site.


Fort Nautilus Recipes

“The Boy’s” Mussel Fritters

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.

Dave’s Snapper n Vogel Sliders

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!!

Haggie’s Mussels

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.

“Beths Best” Crumbed Fish

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

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