On the 3rd level of the Hilton Hotel, the restaurant often is host to the who's who crowd and visiting chefs, putting on regular food and wine promotion.

True to it's name, Harbour Grill & Oyster Bar, Beylon oysters and Iranian caviar are offered along with traditional wood-grilled meats, salmon and lobster. The choice of appetisers includes; pan-fried foie gras or seared scallops. There are three soups to choose from and then guests select from an inviting balance of main courses. The medium-rare roasted lamb saddle topped with a wild mushroom crust and the baked cod fish with truffle crust with carrot mousseline in a basil sauce are highly recommended. Other selected dishes include; truffle risotto, poached langoustine and pan-fried veal to to roasted guinea fowl. There are a couple desserts to finish the meal that includes a warm chocolate cake and souffle.

A reasonable selection of young new world wines are offered with a small amount of premium wines available. Waitstaff are trained to have an excellent instinct to attentiveness, as well as, a good knowledge of the menu and the wine list.