A taste of this place.
A seasonal seven-course tasting menu, rooted in Aotearoa's land and sea. Cooked with fire, served with intent, on the Waitematā Harbour.
Cooked from
where we stand.
We work with a tight circle of growers, fishers, and foragers across Tāmaki Makaurau and beyond. The menu changes with the seasons and the catch — sometimes weekly, sometimes nightly.
Every plate starts with a producer we know by name, and ends with a story worth telling at the table.
Maya Okafor.
Maya trained in Copenhagen at noma and Geranium before returning home to Aotearoa in 2019. Her cooking sits where Nordic precision meets Pacific generosity — native ingredients, treated with respect, plated without fuss.
Under her, Harbourside earned its second hat in 2024 and was named Cuisine NZ Restaurant of the Year. She still works the pass most nights.
A New Zealand list
A cellar built almost entirely on Aotearoa's soil — with a few old-world reference points.
Mills Reef
Bubbly blanc de blancs, brioche & citrus
Rippon
Old-vine riesling, slate & lime
Craggy Range
Single-vineyard syrah, pepper & dark fruit
Ata Rangi
Pinot noir, cherry & forest floor
Thomson & Hill
Botrytis semillon, honey & apricot
Garage Project
Wild-fermented saison, for the beer curious
Dining at Harbourside feels like the harbour itself — generous, precise, and quietly unforgettable. Maya is cooking some of the most exciting food in the country.— Cuisine NZ, 2024
Join us.
We serve one seating nightly, Tuesday to Saturday, from 6:30pm. Bookings open six weeks ahead. We hold a few tables each night for walk-ins at the bar.