About Us

Welcome to Harbourside Ocean Bar Grill

Harbourside Ocean Bar Grill is an institution in Auckland’s restaurant scene and first opened in 1988 before being purchased by Good Group Hospitality in 2013 and undergoing a multi-million dollar refurbishment to make it what it is today.

New Zealand seafood reigns on the menu complimented with premium beef, lamb, venison, duck and vegetarian dishes to suit all our guests appetites. Our Seafood Platters feature supreme, local Oysters, Green Lipped Mussels, Prawns, classic Whitebait Fritters, our Sustainably caught selection of Whole Market Fish and lastly our incredible Grade A Crayfish sourced out of Fiordland.

Centrally located on Auckland’s CBD waterfront and boasting an all-weather covered deck right on the water with harbour views we maintain a supply chain that allows us to provide the freshest, sustainable and most local seafood New Zealand has to offer from the ocean to the plate.

We can also cater to any of your function and private dining requirements with a dedicated team able to create a package to meet your every need.

Serving lunch and dinner 7 days from midday till late.

Explore our latest pop-up, the Harbourside Sake Bar, here!

  • Anton Leyland | Executive Chef

    Anton’s extensive career started at the Hyatt Regency in Auckland, but he quickly moved on to work for award winning chef Michael James at MJ’s and at Euro before heading across the Tasman. He landed a job at Tetsuya under Martin Benn. Anton’s love of fusing culturally polarised cuisines was born when Tetsuya was on the forefront of melting haute French fine dining with Japanese simplicity and executional perfectionism.
    Anton moved on to work for Gulf Air, which allowed him to experience the flavours of the world. After a stint as Area Manager for Bid Food, he landed the role of Head of Recipe Development at My Food Bag, one of NZ fastest growing companies.
    Anton joined Good Group Hospitality in 2023, where he continues his success story as Executive Chef.

  • Kenji Yoshitsuka | Executive Pastry Chef

    Kenji joined the Harbourside team in 2021 and has been creating divine desserts for our guests ever since. With a rare talent for matching flavours and a keen eye for presentation, his desserts are a feast for the eye and the belly. Kenji was inspired by his grandparents’ cooking skills to become a chef. His passion for cooking mixed with his creative flair allow Kenji to balance the feeling of being at home, while also being innovative.
    Crowned as “Young Chef to watch” in Cuisine Magazine 2022, we’ll keep a close eye on his next creations for Harbourside.

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