Shaws Bay Hotel undergoes $5.7m transformation

THE Shaws Bay Hotel is undergoing a $5.7 million renovation aimed at transforming the venue into a world-class destination, with plans to reopen in time for summer.

The building has been stripped, the bar removed, and the courtyard overhauled as part of the extensive project.

Hotel manager Amber Jones said the renovation was driven by public feedback, with the goal of creating a venue that complements the Shawsy’s prime location by the bay.

 

“The one thing we hear day-in day-out from visitors far and wide is that we are brimming with ‘potential’,” Ms Jones said.

“There has been quite a mismatch between our stunning outdoor area, and our internal facilities.”We want to realise this potential and we think Ballina deserves a world-class venue with an exceptional food, beverage and entertainment offering.”

 

To elevate the food offering, culinary director Justin North has been brought in to design a menu focused on sustainable local seafood, alongside a new woodfired pizza oven.

The renovation will also include a new bar area, an extended pavilion, and more undercover seating, ensuring guests are comfortable year-round.

 

“This will be a huge drawcard as our guests will be warm and dry no matter the season,” Ms Jones said. “With a subtle blend of colonial charm and tropical theming, it will be a beautiful venue.”

Historic Fenwick House, part of the property, will be preserved as part of the renovation. Although it won’t be open to the public, the pub’s new courtyard will offer dining around the perimeter of the house in an undercroft area.

 

“We think this will be a very ‘in demand’ place to sit upon relaunch,” Ms Jones said.

Once the renovation is complete, the pub will have a 660-seat dining capacity.

Construction has been smooth so far, which Ms Jones attributes to the work of Luchetti Krelle architects and Building Guild.

 

“While it has been quite a long process to get to this point, we are now full steam ahead.”

The team hopes to reopen in time for summer, with updates on social media and the website as the relaunch date approaches.