Personalities
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Tony Adcock has been in restaurants all his life. Along with Jim Gerard, they opened Harbourside in 1988, bringing a new professionalism to the restaurant trade. Tony can be seen every day at Harbourside – training staff, waiting tables, serving drinks, clearing dishes – he is totally ‘hands on’. |
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Jim Gerard’s day starts very early at the Fish Market where he has established close relationships with fishermen and boat crews. Jimmy can tell you more than just how your fish is prepared, he can tell you where it was caught, by whom and most times how the fish were feeling that morning. |
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Phill Spathis has been Executive Chef since day one at Harbourside. He leads a team in a kitchen specially designed and built to provide the care and attention needed in handling, preparing and cooking seafood to enhance your experience. |
Our Location
1st Floor, The Ferry BuildingQuay Street, Auckland
Phone +64 9 307 0486
