Hospitality Business Magazine

New chef at Harbour Society brings kiwi spin on Asian cuisine

Harbour Society lives by the philosophy that eating and drinking should be enjoyable and relaxing. Chef Marty Kindleysides is at the helm mastering the balance of flavour profiles and spice, to present a distinctly New Zealand spin on Asian cuisine.

The ever-evolving menu is a contemporary chorus of flavourful and fresh dishes, with an emphasis on sustainability and seasonality.  Everything is designed to share – in fact, it’s encouraged.

Sitting on the 15th floor of SO/Auckland hotel, dine at Harbour Society with a backdrop of sweeping views across the Waitematā Harbour and Auckland City skyline.

“The inspiration for the menu came from the food I like to cook. My style is very eclectic taking inspiration from where I have lived and travelled.  I’m focussed on creating dishes that are innovative and driven, using local produce and fresh ingredients that we can find in Aotearoa,” says Chef Marty.

Ingredients are gathered from all over New Zealand – ginseng, earthy with a touch of sweetness from Rotorua, award-winning Kakariki olive oil from Nelson and Clevedon Valley buffalo curd from the shores of the Hauraki Gulf. From land to sea, the menu is a showcase of premium and ethically sourced produce, partnering with likeminded purveyors passionate in their craft.

Signature dishes highlight Chef Marty’s eclectic approach to ingredients and flavour.

Discover Omma’s Penecilin, inspired by a traditional Korean dish that Chef Marty’s mother-in-law makes called Samgyetang. It is a Korean chicken and ginseng soup, with a western twist using wild grown ginseng from Rotorua.

Travel down the menu to find a soulful spaghetti with Cloudy Bay clams, XOXO sauce, Chinese chives and spring onion.

“I remember tasting XO Clams when I was young and was immediately addicted to spice. Our spaghetti is made with a house-made XO sauce using sake and butter as a base, and the most important ingredient is the extra love and attention we put in it. It’s not overpowered with spices, as I wanted the freshness of the Cloudy Bay clams to shine through,” says Chef Marty.

For the main event, explore signatures like hand-picked 55-day aged beef tomahawk and braised lamb oyster shoulder in rendang sauce. A deliciously moreish must-try, the wood roasted duck is a reimagined iteration of the traditional Chinese delicacy. Accompanied by the usual suspects, from spring onions and cucumber to Manuka honey hoisin, the addition of bao buns only further enhances the crispiness.

Elevated in every way, sitting on the 15th floor of SO/Auckland, dine to a backdrop of sweeping views across the Waitematā Harbour and Auckland City skyline, while the action of the open kitchen exposes guests to a different experience every time. The creativity of the kitchen spills into the dining areas where stylishly relaxed interiors and social ambience converge, further igniting the senses and inspiring share-style feasting.