Oct 6, 2025 Food
Nestled at the end of Princes Wharf, FISH Restaurant at Hilton Auckland offers a dining experience that captures the very essence of our harbour city. With panoramic windows overlooking the sparkling Waitematā, this waterfront destination is more than just a place to eat — it’s a celebration of Auckland’s vibrant culinary scene, where exceptional food meets an iconic view. The ever-changing harbour is a show of its own, with ferries and yachts gliding by and the harbour’s volcanic peaks in the distance.
At the heart of FISH is a deep-seated commitment to sustainability. This isn’t just a word on the back of the menu; it’s a core philosophy that guides every aspect of the restaurant, from the way your food is prepared to the relationships with local suppliers that bring it there. FISH works closely with New Zealand’s finest fisheries and producers, ensuring every ingredient is responsibly sourced. This results in a menu that feels genuinely connected to the land and sea, offering a dining experience that is both sophisticated and uniquely Auckland. This long-term commitment is woven into the very fabric of the restaurant, from the careful selection of produce to the team’s meticulous preparation.
While seafood remains a hero on the menu, chef Alan Smith (Culinary Director of the entire hotel) has evolved the offering to include a broader range of premium meat and thoughtful vegetarian dishes, all designed with the same high standards for quality and sustainability. This expanded menu ensures that everyone at the table can find something to delight their palate, whether they are a seafood aficionado or prefer a perfectly prepared cut of lamb. It’s this thoughtful diversity that sets FISH apart, proving that a restaurant can champion its roots while also innovating and appealing to a wider audience.
Still, the kai moana remains hard to pass over. On our recent visit for lunch, when we asked for recommendations from the ever-friendly staff, one dish was always mentioned without fail — the Mediterranean crab cakes. This fan favorite is a testament to the kitchen’s artistry, with a perfect balance of flavour, texture, and freshness. The golden-brown exterior gives way to a delicate, flavourful interior, with a light and fragrant sauce that elevates every bite.
We started with the burrata with ripe red tomato, basil, and a balsamic glaze; the enlivening oysters with chardonnay mignonette; and, another often-recommended highlight, the West Coast whitebait fritter with caper beurre blanc. All were delicious, but the fritter stood out for its depth of savouriness and generosity of ingredients. It was a true taste of New Zealand, capturing the essence of a classic dish with a refined touch.
For the main course, we opted for the grilled market fish (snapper on our visit), which showcased not just the super fresh catch, but the inventive and delightful edamame salad with nori chips and a dashi beurre blanc. The dish was a masterpiece of textures and flavours, a perfect harmony of crispiness, saltiness, and freshness. We also tried the lamb cutlets with a summer vegetable ratatouille, feta, baby spinach, and black garlic jus — which, when combined with the snapper on the table and sides of broccolini with prosciutto and parmesan, and carrots with halloumi, raisins, and honey — came together as a diverse and hearty family-style meal. Each dish was a complete thought, with complementary flavours and textures that made the entire experience feel special.
This combination of warm hospitality, varied and inventive cuisine, and uniquely Auckland views makes FISH Restaurant a gem in our city’s dining landscape. It’s a place where every meal feels like a special occasion, whether you’re celebrating a milestone or simply enjoying a lunch with friends. By championing sustainability and crafting a menu that is both creative and respectful of its ingredients, FISH has cemented its reputation as a must-visit destination for those who appreciate the very best of Auckland’s waterfront.
