Overlooking the water from the upper level of the restored Ferry Building, this pricey seafood restaurant is an Auckland institution. It serves the finest New Zealand fish and shellfish, which, depending on the season and availability, is likely to include tuna, salmon, snapper, pipi (a type of shellfish), and tuatua (a type of clam), on a menu that references a number of cuisine styles while steering clear of the latest fashion. You can also select crayfish direct from
the tank. Nonfish-eaters can choose lamb, eye fillet (beef tenderloin), and perhaps cervena (farmed venison). On warm nights, reserve a table outside on the balcony, where you can watch the ferries come and go. There's also a vodka and champagne bar.