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 and other industry awards across her career to date including Harbourside Ocean Bar Grill's first Hat for 2017.

    The passion and enthusiasm she has for hospitality, being back on home soil and working with like minded industry professionals.

  • Justin Eichblatt, Head Chef

    Justin recently joined the team prior to Christmas and has come with a wealth of experience. He has spent twenty years in top restaurants in New Zealand / Germany and six years as a private super yacht chef. His passion is cooking, leadership and enjoys passing on the knowledge and experience to his dynamic team.

    He has opened new restaurants, been Sous Chef at Soul Bar and Mudbrick Winery on Waiheke Island to name a few and of course his experience on the Super Yachts around Europe and the South Pacific

    His style and flavours are from a variety of cultures, keeping his food fresh, flavourful and letting the amazing ingredients available here in New Zealand speak for themselves.

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