HAR­BOUR­SIDE

Cuisine - Good Food Guide - - Auckland -

15.5/20

Har­bour­side, hold­ing prime po­si­tion in its sec­ond-level site above Auck­land’s bustling ferry ter­mi­nal, has a wel­come new so­phis­ti­ca­tion, im­pres­sive at­ten­tion to de­tail and a con­tin­ued clear com­mit­ment to fresh seafood. In ad­di­tion to a well-ap­pointed room that spreads from a raw seafood bar at one end to a spec­tac­u­lar cock­tail bar area at the other, there’s an ap­peal­ing deck with fas­ci­nat­ing views over the in­ner har­bour. Ser­vice is at­ten­tive, styled to the best of bistros, with a lean to­wards more for­mal din­ing. The menu in­cludes fresh whole fish deboned ex­pertly at the ta­ble and sen­si­tive treat­ment of a wide range of both well-known and un­com­mon species. The wine list is one of the coun­try’s best, served knowl­edge­ably. At last, Har­bour­side is once again a shin­ing, pro­fes­sional, class act.

1st Floor, The Ferry Build­ing, 99 Quay St, City, 09 307 0556, har­bour­side.co.nz Lunch & din­ner 7 days; mains $39-$50

Show­cas­ing NZ’S IN BRIEF abun­dant fresh seafood

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