$215 per person
9 & 30 AUGUST, 2023, 6PM

Tickets to the August 30 event have now sold out. Get tickets to the August 9 event while they last! 

Embark on a culinary voyage like no other at Harbourside Ocean Bar Grill where Executive Chef Anton Leyland and Head Chef Kenji Yoshitsuka join forces to present an unforgettable dinner this Restaurant Month, a 6-course Seafood Degustation for lovers of all things piscatorial. Enter into the private dining room of Harbourside Ocean Bar Grill in the iconic Ferry Building overlooking the Waitemata Harbour, to an event inspired by the chef's diverse culinary backgrounds, personal journeys, and the rich marine life of Aotearoa. This dining experience promises to be both meaningful and memorable.

Anton Leyland and Kenji Yoshitsuka will take diners on a sensory journey that aims to surpass expectations of a dining experience. Anton will draw inspiration from his personal voyage and interpretation of New Zealand's food evolution—both past and future, and Kenji Yoshitsuka, the other half of the creative force behind this event, will bring his own remarkable international experiences to the table. With these exceptional chefs at the helm, prepare to be enthralled by an exquisite seafood degustation that weaves together their culinary prowess, global influences, and dedication to showcasing the finest flavours of Aotearoa. Immerse yourself in an evening that promises to delight!

Part of Restaurant Month 2023.

Restaurant Month sponsors
Harbourside gurnard

The menu 


Pegasus Bay Storm Clam | Sake & Kina Sabayon, Martinez Chorizo, Gisborne Yuzu

Nori Cannoli | French Sorrel, Smoked Mussel Cream

Fish & Chips | Potato Crisp, Market Fish Mousse

Big Eye Tuna Pastrami | Lemon Crème Fraiche, Black Olive

House Baked Sourdough | Whipped Butter, Pork & Karengo Scratching’s


Winter to Spring Tomato | Tomato 5 ways, Kombu Gelee, Buttermilk Snow

Mullet & CaviarKawakawa Pickle, Last Summer Peach, Sea Cucumber Crackling


Skate Wing | Roasted with Curry, Coconut, Pineapple Sage & Turnip

Pre Dessert 

Kombu Oil Sorbet


End of Winter | Yoghurt Sorbet, Doris Plums, Wood Sorrel 

Harbourside Ocean Bar Grill

About Anton and Kenji:

Anton Leyland's culinary journey began at the prestigious Hyatt Regency, where he honed his skills as a commis chef. His passion for pushing culinary boundaries led him to work alongside renowned Chef Michael James at MJ's and Euro in Auckland before venturing to Australia, where he joined the legendary Tetsuya's alongside Martin Benn. It was here that Anton's perspective on cuisine expanded, allowing him to create extraordinary culinary masterpieces by seamlessly blending contrasting flavours and techniques. After spending several years refining his craft in Australia and the Middle East, Anton returned to New Zealand and assumed the role of Head Chef at Kermadec, one of the country's iconic seafood restaurants. Today, as the Good Group Executive Chef, Anton oversees acclaimed establishments such as Harbourside Ocean Bar Grill, Botswana Butchery, and White & Wong’s in Auckland and Newmarket.

Kenji Yoshitsuka brings his own remarkable international experiences to the table. Notably, he made a name for himself at Aquavit Tokyo, an outpost of the Michelin-starred Aquavit in New York, renowned for its Scandinavian cuisine. In his first year at the restaurant, Aquavit earned its first Michelin star, and the following year, proudly secured a second. Continuing his journey, he joined Clooney’s, where he worked alongside with esteemed chefs like Des Harris, Jacob Kear and Nobu Lee, further expanding his repertoire and refining his culinary skill. Prior to his current role at Harbourside, Kenji gained valuable experience at Ostro under the guidance of Josh Emmett, solidifying his expertise in casual dining.

Chef's Table at Harbourside, Anton and Kenji - Restaurant Month 2023

Flat fee of $7 per day on weekends at Fanshawe Street carpark. Find out more.

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Last updated: 21 June 2023