Let’s Eat Out

DENNIS and ROSAMUND KNILL

With uninterrupted harbour views and a menu showcasing the freshest local produce, Harbour Society is the perfect place for a long lunch or memorable dinner.

New executive chef, Roy Giam, with his small band of technically gifted chefs, is doing his own thing with modern, inspired Euro cuisine that beckons in a way that’s personal.

The menu documents passion, with highly worked plates that unite flavours with finesse. Such freshness and finesse were evident in our entrees and mains. The sashimi platter entrée ($37) of snapper, tuna and trevally served with wasabi and soy sauce was excellent. Particular finesse was also evident with our snapper main ($47) cleverly paired with szechuan shellfish bisque, salmon caviar, prickly ash oil and ginger.

Confidence, skill and good taste is present with the other dishes on the menu. Salt and pepper whole Mooloolaba prawns ($29) and lime mayonnaise, dry-aged beef tournedos ($47) served with crayfish and prawn dumpling, broccollini and chicken sauce, clams spaghetti ($36), house-made sauce and chives, Ora king salmon ($36) served with mushroom puree and mushrooms and charcoal grilled rack of lamb ($105) marinated with nuoc cham, vermicelli, lettuce, cucumber, mint and lime.

And if you think you’re done when the table is cleared, there are no excuses for passing up on dessert ($18). It’s hard not to be swayed by blackcurrant sorbet, meringue and raspberry sauce, mango mousse and vanilla sable crescent and coconut, or crystallised ginger, chocolate, caramelised peanuts and vanilla ice cream.

The globe-trotting wine list is bold, serious and comprehensive.

And the verdict? The artful presentation, generous portions endowed with panache that’s brought to the table by Arjun and his team adds to an immensely satisfying dining experience, underscored with swift, smart, and friendly service. This is a seriously good restaurant.

’20 Church Road

1 Gimblett Gravels merlot, RRP $120

Deep and concentrated in colour this Bordeaux-style wine is elegantly balanced with complexity and texture and fine tannins adding density and a long and lingering finish on the palate. Will cellar well. Serve with beef, venison, lamb and game.

HARBOUR SOCIETY SO/Auckland, City Phone 379 1877 so-auckland.com

Menu: 8, cuisine: 9.5, wine list 9, service: 9.5, décor: 8.5, value for money: 8.5

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