Harbourside

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.

  • Michael Newlands | Head Chef

    Michael Newlands brings over two decades of culinary experience to his role as Head Chef at Harbourside Ocean Bar Grill.
    After training in Wellington, his career has taken him across the globe—including Melbourne, London, and the South of France—where he honed a style that blends modern creativity with classical technique.
    Back in New Zealand, Michael served as Sous Chef at the acclaimed fine dining institution The Grove before taking the lead at Bracu, where he revitalised the restaurant's offering and established it as a premier destination in the Bombay Hills. He later co-founded Ampersand Eatery with his wife Amanda.
    Michael's diverse background—from working in Michelin-starred kitchens like The Ledbury in London, to catering high-end weddings and delivering private dining experiences for elite clients—has given him a broad and confident approach to food.
    At Harbourside, he brings this depth of experience to a new chapter, leading the kitchen with passion, precision, and a vision for elevated dining on Auckland’s waterfront.

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