Harry's at the Waterfront.

Named after the mid-century entrepreneur Harry Cox, this harborfront establishment bridges the gap between a classic steakhouse and a modern nautical hub. The interior is defined by contemporary leather seating and a central temperature-controlled wine room housing 2,000 bottles, while the terrace is anchored by a massive marlin statue overlooking the yachts in Hamilton Harbour. Chef Bradley Clease balances traditional cuts like the aged New York sirloin with globally sourced organic ingredients, though many regulars stick to "Harry’s Classic"—a multi-course nod to the founder’s original menu. For a true local touch, visit the bar for a glass of Harry’s Special Rum Blend, mixed according to Cox’s private 1950s recipe. It is a reliable, polished spot that feels both upscale and approachable.