Auckland's original seaside brasserie is popular with the after-work crowd on Thursday and Friday. The menu makes good use of local produce and the chef's starter plate for two is a good way to taste a range of treats. It changes every day. Also important is the use of local products in season. It's hard to resist the slow-cooked port belly or the fish of the day. The extensive wine list has several vintages of local icons such as Kumeu River. If you're in town on the
weekend, reserve an outside table overlooking the harbor but not if it is windy as it can be cool outside. The service can get patchy when things get busy, especially when the after-work crowd is in for drinks.