Harbourside Seafood Bar & Grill Restaurant

1st Floor, Ferry Building,
99 Quay Street,
Auckland Central
Auckland,
1010

(09) 307 0556

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4 out of 5

The average lifespan of a restaurant in Auckland is less than 18 months. But Harbourside Seafood Bar & Grill Restaurant, which opened in 1988, keeps doing good business because it keeps doing the business.

Harbourside's creator, Tony Adcock, is one of the doyens of the trade: Le Brie, which he opened more than 30 years ago, was the first decent restaurant in Auckland and he also created Fish (in Epsom and now Kingsland).

Though large, Harbourside is often crowded—especially at lunch—which attests to its success. But it was a quiet night when we ate. Rex Morgan, of Citron in Wellington, was presiding as guest chef.

The wait staff seemed a little confused at times—we were served by three different people, which seemed a little unnecessary since it was not very busy, but the food was excellent.

I enjoyed an entrée of ravioli piled with shredded paua which was soft and tender—not an easy thing to accomplish.

My wife's citrus salmon was nothing special though the potato mousseline (a very light mash) which accompanied it was beautiful.

But my main course was a beef symphony—cubes of fillet and a juicy mixture of shredded shin meat and roasted root veges wrapped in a spring roll skin and sliced, sushi style. It was definitely one of the finest mains I've eaten.

Although this was the work of a guest chef, I've never had a dud meal at this place. It's not cheap, but it's not terribly dear either and is highly recommended.