One of New Zealands finest restaurants Merediths, head by Executive Chef Michael Meredith, creatively produces Kiwi fare with inflections from around the globe, in a warm and inviting atmosphere. This is more than a meal, but a memorable experience.
“This neighbourhood has changed a lot,” says Michael Meredith of Mt. Eden where his pioneering degustation-only restaurant is quietly tucked away behind a frosted glass exterior. Then again the Samoan-born chef seems to be perpetually at the forefront of innovation.
His intimate restaurant draws on local produce and modern techniques, expertly paired with wines. Every detail is exquisite beginning with the freshly baked bread (which I practically gorged with the spicy fresh NZ olive oil).
Hinting at a South Pacific staple, local fish is cured ceviche-style with citrus. An earthy dish of roasted quail with caramelized persimmon, mushroom and coconut is followed by dehydrated strawberry, chocolate mousse, strawberry soup, basil oil, yoghurt.
This original article first appeared in the Spring 2017 issue of City Style and Living Magazine.
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