Merediths

Almost clandestine behind its blacked and frosted facade, this intimate restaurant’s intrigue continues within. Dark decor and an expectant, confidential ambience; a degustation-only menu that lists ingredients but reveals little else; and a focused calm from the open kitchen add gravitas to anticipation. An emphasis on freeze-dried powders, “soils” and “snows” does not diminish the creativity of combinations that evince the unmatched skill of chef Michael Meredith. Utilising solely New Zealand ingredients, he creates inspired, beautiful dishes – his take on risotto sees a velvety foam of arborio rice and parmesan atop scampi, bacon jelly and buckwheat, while a venison tartare is brilliantly matched with smoked eel. Service is personal, engaging and informed. With this level of food ingenuity, don’t expect your dining companion to be the feature of your night.

In brief: thought-provoking and delicious degustations