Harbour Society

Elevated in every way, sitting on the 15th floor of SO/Auckland, dine to a backdrop of sweeping views across the Waitematā Harbour and Auckland City skyline, while the action of the open kitchen exposes guests to a different experience every time.

With Chef Marty Kindleysides at the helm, you’re in good hands. Mastering the balance of flavour profiles and spice, he presents a distinctly New Zealand spin on Asian cuisine. The menu is produce driven, innovative and adventurous, with new seasonal additions to continuously excite.

Ingredients are gathered from all over New Zealand – ginseng, earthy with a touch of sweetness from Rotorua, award-winning Kakariki olive oil from Nelson and Clevedon Valley buffalo curd from the shores of the Hauraki Gulf. From land to sea, the menu is a showcase of premium and ethically sourced produce, partnering with like-minded purveyors passionate about their craft. Discover sirloin from Awhi Farms in Mt Ruapehu, Speck Park beef from Hawke’s Bay and roasted duck from Pukekohe’s Eastherbrook’s Farm, alongside locally caught market fish of the day.

Diners are encouraged to eat the dishes in a relaxed environment, perfect for sharing plates like fire-grilled tua tua clams or prawn toast. Larger plates are sure to appeal to those with an expansive appetite. Take the Hawke Bay lamb smothered in babaganoush and pomegranate or five spiced smoked duck with feijoa, vodka and prune.

The selection of sides, including delicious charred brussel sprouts with creamy black garlic aioli, are inspired by the distinctively New Zealand cuisine and serve as a delightful addition to your meal. Round everything off with a beautifully presented dessert such as their pastry chef’s ‘all about chocolate’ dessert - lush!

The curated wine list features the best of New Zealand and international wines while creative cocktails range in all manner from sweet to savoury. The knowledgeable team are always on hand for the perfect pairing.