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Mr. Morris

@mrmorrisnz

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A place to be served, nourished and indulged
📍 Cnr Galway & Commerce Street, Britomart
Reserve via link below

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Sun, sea, sounds, and sailing away with the most delicious bites from top chef @mmeredith27 ⛵

Join us for a luxurious afternoon cruise with @mrmorrisnz at Sea across the Waitematā Harbour. Michael will be serving up gourmet bite-sized creations, with drinks flowing from the bar and DJ @jaimiewebsterhaines spinning the tunes 🎶

This is one of the signature events of the new food festival, Auckland FEAST powered by @mastercardnz , and tickets are going quickly! Time to round up your fellow foodies for a cruise.

🎟️ Secure your spots now via the link in bio or comment ‘SEA’ to get info straight to your inbox

Pay with your Mastercard and receive $10 off every ticket!

🗓️ Sat 14 November, 2pm – 6pm
🔞 18+ event, strictly limited capacity by @mrmorrisnz

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4 days ago

Cringe presents… ASK AN EXPERT #19: Michael Meredith @mmeredith27, owner and executive chef of @mrmorrisnz and @metita.akl

Mr Morris is a restaurant for a special occasion, the service and food delivered with a fine-dining precision, despite a less formal setting (it safely sits in that elusive “smart” category). Its attention to the finer things in life makes sense when you find out its owner and head chef is Michael Meredith, who you might know from being the founding head chef at The Grove and, of course, his own restaurant Merediths. We’re big fans of the food at both Mr Morris and Michael’s more Pacific-focused restaurant, Metita - especially the flavour-packed snacks.

This week, Sam @_sam_low_ asks Michael Meredith where he’d go for a fine-dining meal, his favourite coffee spot, and more.

Michael recommends:

Restaurants: @lillius_nz, @aarth_restaurant, @thegrillauckland , @bar_magda, @depoteatery, @ragtag_nz
Bars: @caretaker.nz, @truthordarebar
Cafes: @churbae.akl, @beabeas.bakery

💙💙💙

If you want to be up-to-date with everything happening in Auckland, including food news of course, sign up to our free weekly newsletter at cringe.nz taken in Mr. Morris by @mrmorrisnz

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a month ago

A huge thank you to @kellibrett and the team @cuisinemagazine
for recognising Mr Morris with Two Hats. It means so much to us and our entire team to play a small part in Aotearoa New Zealand’s food landscape.

Congratulations also to the incredible chefs, restaurateurs, producers, growers and hospitality teams across the country. Together, we continue to push New Zealand food forward and earn our place on the world stage.

Proud to be part of this community. 🇳🇿

📸 @allymcfarlanephotography by @mrmorrisnz

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2 months ago

Dishes served last night at @mrmorrisnz for a
@_sam_low_ X @mmeredith27 collab modern Chinese degustation

One of the entrees:

Steamed egg custard w/ seafood stock,
Chrysanthemum tea, @sturgeonvalleynz Kaluga Huso caviar, lightly steamed NZ king crab from @waikawafish, dill oil

Mains:

“Beef and Broccoli”

Inspired by Sam’s upbringing in his parents Chinese takeaways most of his childhood and teenage years.

@greenstonecreek scotch steak, broccoli and ginger purée, beef jus w/ black bean and burnt chive

One of the snacks:

Tomato tartlet w/ tomato jelly, compote and fresh topped with @sturgeonvalleynz Kaluga Huso caviar

Snack:

Chicken liver parfait on wonton skins, sour plum powder dusting and @mmeredith27’s lacto fermented cherries

Snack:

Broth that was poured over a medallion of steamed chicken and goji berries (not pictured).

The herbal chicken bone broth is infused with the spices/herbs pictured above and 8 year aged fujian rice wine

Herbs include: Angelica root, burdock, liquorice root, cassia, star anise, red dates, aged dried mandarin peel, black cardamom, cloves and more

Snack:

Lightly steamed oyster with a ginger and spring onion relish

Side:

Roasted carrots w/ housemade smoked oyster sauce, cashew cream, prawn crackers, seaweed dusting

Entree:

Fresh @orakingsalmon w/ kiwifruit sorbet, cucumber, makrut lime, coconut vinaigrette

Side:

Steamed Kami Akari brown rice.

The rice grown in Nagano, Japan, and brought to New Zealand by @thericefactory.nz, the germ is around three times larger than ordinary rice, it has a beautifully nutty flavour, incredible texture and highly nutritious

@sturgeonvalleynz

Sturgeon Valley’s Kaluga Huso caviar is prized for its large, glossy pearls and delicate, buttery flavour with a clean, lingering finish. Beautifully balanced, smooth texture and gentle salinity.

Cocktail:

Vodka, oolong tea, pear

Dessert:

Chrysanthemum ice cream, fresh pomelo, mandarin, shiso, fermented rice (jiuniang), meringue, Sichuan pepper

The team ❤️ taken in Mr. Morris by @mrmorrisnz

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2 months ago

Pop-up prep day! 🦀

From picking up our beautiful New Zealand king crabs (by @waikawafish) at 928 Eatery (928 dominion rd) to steaming, picking, prepping and (very importantly) taste testing before tomorrow.

We’re serving the crab with steamed egg custard, homemade dashi, Sturgeon Valley caviar (@sturgeonvalleynz) chrysanthemum, dill and floral oil, delicate, silky and full of sea umami.

Tomorrow night is officially SOLD OUT and I’m so grateful to everyone who booked a seat. So much love and work has gone into this menu, and I genuinely cannot wait for you all to try it.

See you tomorrow at @mrmorrisnz taken in Mr. Morris by @mrmorrisnz

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2 months ago

An Evening with Sam Low

Join the Mr Morris team for a special collaborative dinner with Sam Low, celebrating modern Chinese-inspired cooking.

For one night only, Sam’s favourite recipes come together with the creativity of the Mr Morris kitchen in a shared dining experience featuring four snacks, two entrées, a main course, two sides and dessert.

$165 per person, with the option to add two specially selected cocktails or two matched wines for an additional $50 per person.

Saturday, 22 August

Secure your table via the link in our bio. by @mrmorrisnz

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2 months ago

A trip to the Chinese grocer with Michael Meredith (@mmeredith27), one of my favourite places to talk ingredients… what I look for, how to tell the good stuff from the average, the flavours and textures I grew up around, and the things that make you stop in an aisle and rethink a dish.

Next Saturday at @mrmorrisnz, Michael and I are bringing those conversations to the table with our interpretation of a modern Chinese degustation.

Expect snacks, entrées, mains with sides and dessert, exploring the five tastes, sweet, salt, sour, bitter, umami, Chinese herbs and TCM ingredients, survival Chinese takeaway food reimagined and what we think is modern Chinese flavours today.

We’re already 75% booked!!!

Next Saturday · Mr. Morris . 22 Aug
Book now via Mr Morris reservations taken in Jadan Supermarket 中區亞洲超市 by @mrmorrisnz

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2 months ago

#kyotoBloom #MrMorris #cocktailCulture # Japaneselnspired #Auckland Dinning. by @mrmorrisnz

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2 months ago

Restaurant Month at Mr Morris

Join us this August for a specially curated $65 two-course menu, available for lunch and early dinner.

Entrée
King salmon, orange, horseradish cream

Main
Royalburn lamb, anchovies, swede, smoked paprika

Available for a limited time throughout August.

Book via the link in our bio and mention “Restaurant Month” when reserving. taken in Mr. Morris by @mrmorrisnz

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2 months ago

Progressive modern Chinese. One night only.

On Saturday, 22 August, Michael Meredith (@mmeredith27) and I (@_sam_low_) are coming together at Mr. Morris (@mrmorrisnz) for a collaborative tasting menu exploring Chinese gastronomy through the many ways I’ve come to understand it.

This is the style of food I’ve wanted to showcase in New Zealand for a long time, a menu inspired by things like survival Chinese food (Chinese takeaway food I grew up with) alongside the techniques, ingredients and ideas I’ve developed throughout my career such as the use of Chinese herbs/spices and regional Chinese flavours.

Over the past few weeks, we’ve been tasting, refining and building the courses, creating with some of the best produce available to us, including dishes featuring sustainably sourced Kaluga-Huso caviar, matured and hand-finished in Rotorua by Sturgeon Valley (@sturgeonvalleynz)

If you’ve been following my journey and have been waiting to experience my interpretation of progressive modern Chinese cuisine, now’s your chance.

📍 Mr. Morris, Auckland
📅 Saturday, 22 August

Seats are limited, and this menu will only be served once. Book via Mr. Morris the link in bio. taken in Mr. Morris by @mrmorrisnz

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3 months ago

What a night!

Last Saturday I had the pleasure of joining the Truffle showcase dinner from my beautiful friend @thatgreenolive and the incredibly talented @mmeredith27 at @mrmorrisnz

Inspired by dishes showcasing premium Nelson truffles and some of Olivia’s stunning recipes, it was a simply delicious night.

Here’s the menu - and yes, I ate it all.

Chicken Skin, parfait, carrot marmalade
Savoury Cannoli, pancetta, pistachio truffle
Winter Beetroot tartlet, ossetra
Kiwi rarebit, cheddar stout
King Salmon, tomato, horseradish
Kumara gnudi, sweetcorn, truffle pangrattato
Greenstone creek scotch, Jerusalem artichoke, brined onion
Burnt Basque truffle cheesecake, bourbon butterscotch
Butternut ice-cream, truffle pumpkin seed shortbread, tamarillo

Everything was divine, but if I had to choose my favs I would say the Kiwi rarebit, the kumara gnudi and the Butternut icecream were a few of the stars - moreish, simply, moreish!

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#hospitalitymarketing #hospitalityphotographer #aucklandeats #aucklandrestaurants #nzfoodphotographer taken in Auckland, New Zealand by @mrmorrisnz

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3 months ago

Tupuānuku — the Matariki star that honours food grown from the earth.

Our pumpkin and New Zealand truffle dish celebrates the richness beneath our feet and the abundance the land provides.

Join us this Saturday for an evening of truffles and shared dining.

Mānawatia a Matariki. by @mrmorrisnz

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3 months ago