One of my favourite Auckland restaurants, Harbourside Ocean Bar & Grill, is enjoying a well-earned celebration after an award winning year. In October ‘Harbourside’ received ‘Winner Best Restaurant’ at the Hospitality Awards and Cuisine acknowledged Harbourside at their Cuisine Good Food Awards by presenting a Hat to the restaurant.

Good Group Hospitality invested $3m into refurbishing the historic seafood restaurant in late
2013, after they purchased the business from much respected restaurateur Tony Adcock. Since the relaunch in 2013 ‘Harbourside’ has seen record growth in dining numbers, with more than a quarter of a million guests coming through the doors.

Good Group Director & CEO Russell Gray looks back on the Harbourside journey. “We had absolute respect for the history of the Harbourside brand and the legacy that Tony created over nearly 25 years and we worked hard to honour the heritage of the restaurant. We had great support from the Historic Places Trust who enabled us to put the retractable canopy on the deck, allowing us to create a premium dining experience on the 30 metre long balcony, irrespective of the challenging Auckland weather,” he says.

It’s not just Kiwis who love the dining experience at Harbourside. The well-appointed restaurant in Auckland’s Ferry Building has seen guests travel from around the world to dine at Harbourside, with a strong presence from seasonal cruise ship passengers. Also known for its privacy, Harbourside has hosted many VIPs over the past 3 years, including foreign diplomats, sporting stars, international singers and British Royalty. The private room spaces, private balcony space and optional private entry into the restaurant are all part of the exclusive appeal.

“We have a resolute commitment to ongoing, continuous improvement in everything we do.
We have clientele who have been frequenting Harbourside Restaurant for many years and we
are always striving to offer them and new guests the best dining experience possible,” says
Harbourside Venue Manager, Vanessa Chant.

In the second year following the restaurant’s relaunch, success came in the King Ora Salmon
Awards in 2015. Harbourside was awarded ‘Best Dish NZ’ created by then Head Chef
Thomas Barta’s ‘Flavours Of The Sea’, with the dish being described as ‘sensational’ by
Judge Lauraine Jacobs.

Pinnacle events on the Harbourside calendar include the ‘Winter Ball’ in August, the
‘Melbourne Cup Long Lunch’ in early November, The Harbourside ‘All You Can Eat Bluff
Oyster Long Lunch’ on the first day of March, ‘Ladies Who Lunch’ in summer and the
upcoming ‘Festival of the Sea’ during October.

Harbourside has an ongoing commitment to the Halberg Sport and Disability Foundation, so
far raising in excess of $100,000 for this worthwhile New Zealand charity.