Photos from the re-launch of Harbourside at Auckland’s waterfront, where the iconic Ferry Building restaurant Harbourside is being linked internally with Queenstown import Botswana Butchery…
For years there’s been no other place to eat crayfish.
Now, the menu is having a revamp – still retaining its seafood of course – towards ‘fun dining’ rather than ‘fine dining’. The management team behind several top restaurants and bars including Queenstown import, Botswana Butchery, have relaunched Harbourside.
Thread attended the re-launch event on the balcony overlooking the harbour at Auckland’s waterfront, where the iconic Ferry Building restaurant Harbourside is being linked internally with Botswana Butchery. There will be stairs between the two, and you can pay one bill after eating one course on one floor and another course or drinks at another restaurant. Some of the seating at Harbourside is coming out, to make room for a fabulous bar, as they see a gap in the market for a great bar at the waterfront, to serve both locals and the tourism client base from hotels.
Over canapes from Spring-Summer menu, we heard from the new owner, and the original owner Tony, and two of the original waiters were in attendance, from all those years ago – what staff loyalty.
Below: photos from the re-launch.
Megan Robinson 15 November 2012
Photos Kevin Robinson
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