About Us

Harbourside Ocean Bar Grill reopened in November 2013 after an extensive, six-month refurbishment program that has taken the iconic Ferry Building’s hospitality to a new level.

After buying Harbourside in 2012, Good Group committed to a major redesign of the restaurant, with the objective of keeping the traditions of Harbourside that were built up over many years but modernizing both them and the fit out. The result has been a cleverly designed premium seafood restaurant located in an up market environment that delivers a unique experience.

A key part of the redesign was the enhancement of the renowned outdoor deck area and the addition of a new retractable roof. Through clever architecture from Salmond Reed coupled with Good Group’s own design input and the support from the Historic Places Trust a retractable canopy  has been developed that ensures customers can enjoy dining on the deck in all weather conditions.

The refurbishment has also seen the linking up of Harbourside upstairs with Botswana Butchery downstairs, via a new internal staircase, creating a multi level precinct that gives customers the ability to dine or visit the bars at either venue and have the convenience of one bill.

Overall capacity at Harbourside Ocean Bar Grill has also been extended with the deck now seating 80 and inside seating for 120; there is also the option to have these spaces sectioned off to provide intimate exclusive areas on request. The large interior bar also caters for 200 guests (60 seated) and there are two private dining rooms. Our largest PDR can seat up to 33 and the smaller one known as the Q Room can seat up to 14.

With the multitude of options available and exciting new menu, Harbourside is the perfect venue for everyday dining, celebrations and corporate end of year functions, continuing the Good Group tradition of “fun dining!”

  • Vanessa Chant, Venue Manager

    Vanessa joined the team in 2016. With over 22 years International hospitality experience (in the UK and Australia), she brings a confident understanding of operations in premium dining establishments.

    Her greatest achievement: receiving the ‘1 Hat Sydney Good Food Guide’ score and other industry awards.

    The passion and enthusiasm she has for hospitality, being back on home soil and working with likeminded industry professionals, what a summer it is going to be at Harbourside Ocean Bar Grill.

  • Shaun Tyagi, Head Chef

    Shaun has a Bachelor Degree in Hotel Management &Catering Technology from India and a diploma in professional cookery In Auckland,NZ.
    He arrived in New Zealand in 2011 and has worked in some well-known Restaurants such as; The Sugar Club, The Engine Room, Orbit 360 Dining, Marvel Grill, Chikos Restaurant & Cafe.
    The accolades in which he has achieved are impressive with winning several National Competitions under NZ Chefs & Restaurant Association of NZ.
    2012 - BEST Venison Dish (National) Live Competition
    2012 - Commis Chef Of the Year (Auckland region)
    2013 - Best Beef Dish / Live Competition (National)
    2014 - Awarded 1st Runner up for NZ Chef Of the Year (Under RANZ)
    2015 - Awarded NZ Chef of the Year
    2016 - Top 4 Finalist for Ora King Awards
    2017 - Finalist for Ora King Awards

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