Tomorrow’s Fish Are Still In The Sea
FISH Restaurant, located on level 1 of Hilton Auckland, is perched at the end of Princess Wharf, 300 meters out to sea, with the most spectacular views out over Waitemata Harbour. FISH’s panoramic ocean outlook serves as a reminder of the ecosystem we endear to respect and protect through our practices as a restaurant.
Our mission is to showcase New Zealand sustainably sourced fresh, wild and natural seafood, prepare it well and serve it simply. We work closely with fishermen around New Zealand like Lee Fish and Te Matuka oyster farms, to source only the best seafood, which has been caught ethically. All of our fish is purchased whole and processed in our kitchen for service.
Our extensive wine selection changes regularly to harmonise with our food menu, providing an array of tastes from around the world and with a special focus on New Zealand wines. The list celebrates the independent winemaker, who is making wine as natural and minimalistic as possible, as well as the more traditional winemakers and iconic producers.
Our service is genuine, friendly and knowledge, The team at FISH aim to deliver a memorable dining experience to every guest.
Des Harris
Culinary Director at Hilton Auckland, and multi award winning New Zealand Chef, Des Harris is at the helm of our iconic harbour-side FISH restaurant.
Making his mark in the kitchen at Wellington’s Logan Brown with Al Brown and Steve Logan, in 2006, Des moved to Auckland to head up the Head Chef role at Clooney, and more recently The Hunting Lodge and Tantalus Estate. With his experience and multiple award wins, Des Harris now brings his extensive culinary refinement to Hilton Auckland, introducing his inventive dining style to the seaside FISH Restaurant.
Des has a grand vision for Hilton Auckland, and FISH Restaurant, partnering with local farmers, growers and suppliers, there is a continued focus on locally sourced and seasonal produce along with ethically caught seafood.