MERED­ITHS

18/20

Cuisine - Good Food Guide - - Auckland -

With his so­phis­ti­cated cui­sine that melds com­plex tech­niques with sheer beauty, Michael Mered­ith has ce­mented his place in the top ech­e­lon of New Zealand chefs. His work in the Mered­iths kitchen and, more broadly, in the com­mu­nity, mark him as an ex­tra­or­di­nary ta­lent with great gen­eros­ity and soul. These personal qual­i­ties come through in his de­gus­ta­tion menus, with ev­ery dish bring­ing a new level of ex­pec­ta­tion. Some­thing described sim­ply as crab, macadamia nuts and co­conut ap­pears as a trio of del­i­cate seafood in a rich and nutty sauce that dis­plays at least three sep­a­rate cook­ing meth­ods. A duck, pump­kin and nas­tur­tium dish is raised to strato­spheric heights with the ad­di­tion of grapefruit. The ser­vice at Mered­iths matches the food and an ex­pertly cu­rated wine list com­pletes the pic­ture. This is truly in­ter­na­tional din­ing formed from New Zealand’s finest in­gre­di­ents, by one of New Zealand’s best.

365 Do­min­ion Rd, Mount Eden, 09 623 3140, mered­iths.co.nz Lunch Fri, din­ner Tues-sat; de­gus­ta­tion menus $90-$150 In­ge­nious, art­ful creations both in­no­va­tive and sat­is­fy­ing IN BRIEF

Scampi, co­conut, macadamia & kaf­fir lime

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