First impressions count. The building that once housed the Reserve Bank is now a multi-level slice of luxury with a first-rate restaurant that draws in the crowds.
Hotel gastronomy, like the tide, comes and goes, yet there is still a small band of technically gifted chefs that has avoided becoming an endangered species. Marc de Passorio, a two-star Michelin chef, is one of them. Although there are no surprises, his luncheon menu is a document of his passions and travels, captured in highly worked small plates that unite flavours with finesse. In the rarefied air in the upper-end of Auckland’s competitive luncheon dining scene, Harbour Society has quickly gained a reputation for plating intricate and carefully crafted fare.
The a la carte menu remains one of the best in the city, with a selection of dishes that are exceptional without ravaging the budget. Select from two courses starting from $32, or three courses from $43. To get things going, entrees include carrot and ginger soup, summer salad, beef tataki, oysters in the shell, Alaskan king crab, and a charcuterie platter. Mains that justify their place on the menu include pan fried market fish, Ora king salmon, duck breast, chicken breast, beef tenderloin and baked tomatoes stuffed with ratatouille. And if you think you’re done when mains are cleared there are no excuses to pass up on desert. It’s hard not to be swayed by strawberry éclairs, lemon meringue crumble, cheese platter and petit fours.
The globetrotting wine list, with plenty available by the glass, is bold, serious and comprehensive.
And the verdict? The artful presentation and generous portions endowed with panache that are brought to the table all add to an immensely satisfying lunchtime meal, underscored with swift, smart and amiable service.
Menu: 8 | Cuisine: 9.5 | Wine list 8.5 | Service: 8.5 | Décor: 8 | Value for Money: 9
