Wellington Functions

10/10/2026

A little refresh for one of the bars at Harbourside ahead of the busy season! Big mihi to our boys doing what they do best, with Hawaiki clearly doing the hard yards 😂

Making mahi a little easier for our kaimahi and making the bar even better for our manuhiri to enjoy.

You’ll have to book a function to see the upgrades! 👀 Nau mai, haere mai!

&gold

27/09/2026

Holly joins the mic’d up whānau and goes straight into a full house across all three levels at Harbourside for the Barbershop Quartet 🎤

Good people, good vibes and celebrations all round 🥳 We’re honoured to have been part of it!

23/09/2026

A familiar face talking kawakawa with SBS Food 🌿 So good to see Harry sharing what he knows. Ka rawe, Harry 🖤

21/09/2026

Manaakitanga is at the heart of how we welcome and care for people. For our kitchen team, that care goes into every plate our kaitunu prepare and the way we look after one another.

We’re looking for a Sous Chef who shares that care for kai and people to join our Black & Gold whānau.

He aha te mea nui o te ao?
He tangata, he tangata, he tangata.

What is the most important thing in the world?
It is people, it is people, it is people.

Apply by emailing [email protected]

21/09/2026

Manaakitanga / Hospitality is something you should feel from the moment you walk through our doors.

It’s in the warmth of our spaces, the manaaki shown by our team, the familiar sounds of Aotearoa playing in the background and the smell of kai reka coming from the kitchen. That same care goes into every plate our kaitunu prepare and every detail we take care of, so our guests can simply enjoy being together.

At the heart of it all are the people we work alongside and the people we have the privilege of looking after.

He aha te mea nui o te ao?
He tangata, he tangata, he tangata.

What is the most important thing in the world?
It is people, it is people, it is people.

17/09/2026

A little behind the scenes with our kaitunu, Harry Tahana, showing SBS Food how we use kawakawa in our lamb dish.

Proud to see Harry and his kōrero featured in The one ingredient Māori chefs swear by.

Read the full article through the link in our bio.

16/09/2026

A closer look at the kai from Saturday night’s awards dinner at Public Trust Hall.

While Jess kept everything moving front of house, our kitchen team was behind the scenes plating each course and bringing the evening’s menu to life.

Beautiful food, a smooth service and plenty of teamwork across the venue. Ka mau te wehi, team 🖤

14/09/2026

Jess in her element 🎤 We’re back at Public Trust Hall for an awards dinner and she’s got the whānau running like clockwork 🫡

13/09/2026

Our kaitunu, Harry Tahana, has been featured by SBS Food in an article celebrating kawakawa and the knowledge, memories and connection to whenua carried through Māori kai.

Kawakawa also holds a special place on our own menu, featuring in our kawakawa lamb, where its peppery, citrus flavour brings a distinctly Aotearoa touch to the dish.

“It’s such a versatile ingredient, you can use it on any kind of meat to bring that citrus touch of flavour.”

Ka mau te wehi, Harry. Proud to see your mahi and kōrero shared across the Tasman 🖤✨

Read the full article below, and keep an eye out for a behind-the-scenes look at Harry preparing our kawakawa lamb, from native leaf to finished plate.

Kawakawa may be trending in contemporary kitchens, but Māori chefs have known its power for generations — as food, medicine, memory and a connection to whenua.

03/09/2026

Our Cable Room has been putting in the mahi for a two-day function here at Harbourside.

Throughout the day, it’s been used as a dedicated catering space for morning tea and lunch, before being flipped into a relaxed cocktail-style setting for tonight’s mix and mingle.

A versatile little space and another busy one for our Black & Gold whānau.