2022 is here and FISH restaurant is soaring into the new year with a twist on the menu as two new faces launch FISH into a new era.
Multi award-winning and respected chef, Des Harris has recently joined Hilton Auckland as Culinary Directory and is at the helm of the iconic waterfront restaurant, bringing his extensive culinary refinements, and introducing his inventive dining style to FISH.
Josh Seeds, who hails from Australia and has spent several years of working abroad, leading kitchens in renowned hotels from London to Japan and in between, has also joined the FISH team as Executive Chef.
“We are showcasing a wide variety of native seafood on our menu, with an emphasis to maintain the purity of the product,” said Harris.
“We aim to enhance the seafood with a little twist of technique while maintaining both the natural flavour and texture.”
With Des at the helm providing culinary direction and Josh leading the hard-working kitchen team, FISH will be embarking in a new, elevated direction with a predominantly seafood focus, paying homage to the iconic restaurant’s name. With sustainability remaining key, FISH’s ethos is ‘tomorrow’s fish is still in the sea,’ touting a reminder of the ecosystem it endeavours to respect and protect.
“Our ethos at FISH is to showcase New Zealand sustainability sourced fresh, wild and natural seafood, prepare it well and serve it simply,” added Seeds.
“In a new era of dining, it’s no longer okay to just serve local seafood. What’s important is that it’s ethically caught and sustainable seafood, meaning we source ingredients that aren’t endangered, are caught in the right method that doesn’t harm the environment and work with suppliers who don’t overfish.”
The team at FISH work closely with select New Zealand suppliers to ensure quality is delivered every time. Paua is sourced from South Wairarapa-based, Tora Collective, who dive and source for the specific quantity requested each week after an order is placed on Sunday.
While FISH remained closed through Alert Level 3, the pair locked themselves away in the kitchen and worked hard on a new menu incorporating a mix of modern and primal cooking techniques, adding an abundance of freshness, acidity, and touches of savoury umami characteristics. Partnering with local farmers, growers, and suppliers, ensures there will be a continued focus on locally sourced and seasonal produce alongside the ethically caught seafood.
“We are thrilled to have both Josh and Des on the Hilton Auckland team. This is something that we’ve planned for for a long time, waiting until we found the perfect candidates with the same passion for innovation and opulence. We’re very excited for everyone to truly experience what five-star means to Hilton Auckland and FISH,” expressed Scott Thomson, General Manager Hilton Auckland.
