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Dry Ice filtering out a dome of food
Plate of food
Dessert

Harbour Society

in SO/ Auckland
Opening hours
Currently open!
Monday: 12:00 pm-10:00 pm
Tuesday: 12:00 pm-10:00 pm
Wednesday: 12:00 pm-10:00 pm
Thursday: 12:00 pm-10:00 pm
Friday: 12:00 pm-10:00 pm
Saturday: 12:00 pm-10:00 pm
Sunday: 12:00 pm-10:00 pm

Restaurant Month

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Found on the 15th floor of SO/ Auckland, Harbour Society is home to French Chef, Marc de Passorio, the former owner of Michelin-starred restaurant, L’Esprit de la Violette, who jumped at the chance to make Auckland his next culinary home.   

"I’m so pleased to have touched down in my new, beautiful home. In 2012 I visited New Zealand for the first time and fell in love with the country; the fantastic produce and wine as well as the amazing scenery wherever you go, fresh air and generous, friendly people.”  

We highly recommend looking out for the signature dish, vodka crayfish and an incredible range of exquisite desserts.

Harbour Society
$65 Dinner & Lunch Menu
Entrée
Option 1: Crayfish 'Millésime 2019' (GF): with Scapegrace Goldilocks gin, chantilly of lemon & pepper, beurre noisette with vanilla | Option 2: Chicken breast cooked with soy sauce, hibiscus flower, feijoa cream & Pāmu deer milk | Option 3: Wild mushroom ravioli (V): Lemongrass infused coconut cream & horopito
Main
Option 1: Duck breast poached in milk: Organic Waiheke Island bush honey & ravioli of wild mushrooms | Option 2: Ōra King salmon cooked in sesame oil, leek, pea cream & lemon | Option 3: Celeriac cooked in salt & coffee crust, aged Comté cheese sauce (V)
Dessert
Option 1: Chef Elke’s pavlova: Earl Grey flavoured apple puree & cereal crumble | Option 2: Pickled grapes, verjus, blueberry ganache & sorbet (V) | Option 3: Baileys, brownie & grue de cacao
Drink Match Recommendation
Entrée 1: NV Allan Scott ‘Cecilia’ Brut, Marlborough, $13/glass | Entrée 2: Matawhero ‘Single Vineyard’ Pinot Gris, Gisborne, 2018, $13/glass | Entrée 3: Mud House ‘The Mound’ Single Vineyard Riesling, Waipara, 2015, $13/glass | Main 1: Akarua ‘Rua’ Pinot Noir, Central Otago, 2018, $14/glass | Main 2: Scott Base Chardonnay, Central Otago, 2017, $14/glass | Main 3: Gisselbrecht Pinot Blanc, Alsace, 2016, $14/glass | Dessert 1: Tupari ‘Late Harvest’ Riesling, Marlborough, 2017, $12/glass | Dessert 2: Florio ‘Vecchio’ Marsala Superiore, $12/glass | Dessert 3: Fonseca Ruby Port, $12/glass

Ts & Cs: Not available in conjunction with any other offers or discount schemes. Bookings recommended.

$65 for a 3 course dinner & lunch

Options include Crayfish 'Millésime 2019' with Scapegrace Goldilocks gin, chantilly of lemon & pepper, beurre noisette with vanilla, Duck breast poached in milk, organic Waiheke Island bush honey & ravioli of wild mushrooms
 

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(available August 1-31, 2019)

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Spend $50, get $20 back up to 2 times*

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Last updated: 23 July 2019

In the neighbourhood