Elevated in every way, Harbour Society sits on the 15th floor of SO/Auckland, overlooking the Waitematā Harbour and Auckland City skyline with an open kitchen packed with action led by Chef Marty Kindleysides.
Following the philosophy that eating and drinking should be enjoyable and relaxing, Kindleysides has mastered the balance of flavour profiles and spices to present a distinctly New Zealand spin on Asian cuisine.
The ever-evolving menu is a modern chorus of flavourful and fresh dishes, focusing on sustainability and seasonality. Everything is designed and encouraged to share.
“The inspiration for the menu came from the food I like to cook. My style is very eclectic, taking inspiration from where I have lived and travelled. I’m focused on creating innovative and driven dishes using local produce and fresh ingredients that we can find in Aotearoa [New Zealand],” said Kindleysides.
Ingredients are sourced throughout 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 showcases premium and ethically sourced produce, partnering with like-minded vendors passionate about their craft.
Signature dishes highlight Kindleysides’ unique approach to ingredients and flavour. Discover Omma’s Penecilin, inspired by Samgyetang - a traditional Korean dish his mother-in-law makes. It is a Korean chicken and ginseng soup with a western twist using wild-grown ginseng from Rotorua.
Travel down the menu to find soulful spaghetti with Cloudy Bay clams, XOXO sauce, Chinese chives and spring onion.
“I remember tasting XO Clams when I was young and was immediately addicted to spice. Our spaghetti is made with a house-made XO sauce using sake and butter as a base, and the most important ingredient is the extra love and attention we put into it. It’s not overpowered with spices, as I wanted the freshness of the Cloudy Bay clams to shine through.”
For the main course, guests can explore signatures like a hand-picked 55-day aged beef tomahawk and braised lamb oyster shoulder in rendang sauce or the wood roasted duck, a reimagined iteration of the traditional Chinese delicacy. Accompanied by spring onions, cucumber and Manuka honey hoisin, the addition of bao buns further enhance the crispiness of the duck.
Creativity is not limited to the kitchen as it overspills into the dining areas where contemporary, relaxed interiors and social ambience converge, further igniting the senses and inspiring share-style feasting.