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Michael Meredith

@mmeredith27

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Desiderata 🔺Father, Chef @mrmorrisnz @metita.akl 🔺traveler ✝️ 💫

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What a night! 🌏✨

Three of New Zealand’s best chefs, three incredible destinations and one unforgettable dining experience high above Auckland.

Our iconic Orbit 360 restaurant took guests on a culinary journey through Japan with Nic Watt, the Pacific with Michael Meredith and Aotearoa with Al Brown.

From incredible flavours to breathtaking views, it was a night to remember!

A huge thank you to our talented chefs and everyone who joined us for this special SERVED experience. 🥂

R18. Drink Responsibly.

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Go around the world without leaving Auckland city. SERVED is back at @skycityakl this October - November 2026, and @metita.akl is the Pacific stop.

For $55pp, it gets you the full set menu: Pasifika Oka, BBQ chicken leg, kale, vine tomato salad and Pudini Niu for dessert. We also ordered the oysters, the steamed snapper and an Indigo Bloom as add ons. We loved every bite. The chicken leg was the standout, and yes, I'm now a kale person.

After the beautiful dinner, don't forget to scan the QR code on your way out to grab your SERVED Digital Passport stamp and go in the draw for a $5K trip to Japan, and more!

📍90 Federal Street, Auckland CBD, Auckland

AD

#skycity #served #aucklandeats #pacificfood #snackbro

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A quick taster of the Ocean of Flavours event, where chefs from across the Pacific came together with some of Aotearoa's leading chefs to celebrate the flavours of our Blue Pacific.
We were so excited to see our special honey in the hands of such talented chefs.
The resulting dishes were incredible.

A huge thank you to @pacifictradeinvestnz ,@mfat_pacific , @chefpetergordon , and all the chefs and students who made this exceptional collaboration happen.

One Ocean. Many Flavours.
🏝🐝

#OceanOfFlavours #OneOcean #ManyFlavours #NiueHoney #PacificProduce #PTINZ #pacificbeesanctuary

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High above Auckland, three of the country's best chefs are taking over our iconic Orbit 360 restaurant for one unforgettable night 🌏✨

Orbit will travel through Japan with @nicwattchef , the Pacific with @mmeredith27 and Aotearoa with Al Brown.

One seat with the best view in town.

Tuesday 6 October, $149pp. Tickets on sale now, first in, first SERVED.

Dietaries cannot be accommodated. R18. Drink Responsibly.

Link in bio to book.

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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

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Recent things:
1. NZ King Crab from @waikawafish for my collab dinner pop up at @mrmorrisnz
2. Seeing @atsukocomedy on her NZ tour
3. Two dish in one pork soup and sliced pork belly (recipe in reels)
4. Shopping at my local Asian grocer with @mmeredith27
5. Cooking demonstrations at the Auckland @foodshownz
6. Dancing on the street w/ @mrmeatyboy for Matariki festivities on @kroadnz
7. New Yaoji (goddess of Wu mountain) tattoo by @ink8tian at @linedcanvas_studio
8. Speaking at @aucklandartgallery with @incorrect_pin about the latest exhibition on Chinese contemporary art
9. Steamed egg with NZ king crab, @sturgeonvalleynz caviar, chrysanthemum and dill oil at our collab dinner with @mmeredith27 (at @mrmorrisnz)
10. More ‘how to shop at your local asian grocer’ series (watch my latest ones)
11. Art gallery looks with @incorrect_pin
12. Prawn toast (recipe in my reels)
13. Gym
14. Mango sticky rice platter
15. TCM @hc.acu
16. The fried prawn rice roll with sesame sauce at @pearlgardennz
17. Communal soup activity at our event ‘what makes food queer?’ for @samesame.aotearoa
18. Farewell @kaanivorous, New York will love you (photo by @xin_with_ji)
19. Cockaccino

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Named after a member of Michael’s own family, @mrmorrisnz has become one of Britomart’s most beloved tables!
We caught up with @mmeredith27 to chat about the venue. Pacific flavours are woven through everything on the menu, from the crispy chicken skin snacks to the open-fire grill mains 🔥

#bestrestaurants

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@cuisinemagazine’s Good Food Awards celebrate a diverse range of exceptional restaurants for their craft, creativity and contribution to New Zealand’s dining scene 🍽️🏆

Last night, Britomart-based @eat.at.alma took home Specialist Restaurant of the Year 2026. You’ll also find a couple of Britomart standouts in the @cuisinegoodfoodnz Guide.

Swipe through to learn more ➡️

📷 @samuel_hartnett

#Britomart #CuisineGoodFoodAwards #AucklandEats #AucklandFoodGuide #NZMustDo

@eat.at.alma was praised for its “confidence, warmth and an unmistakable sense of fun.” It was noted that the restaurant has “created something truly distinctive but remains authentic to its culinary inspiration, all while delivering an experience that feels fresh, contemporary and deeply memorable.”

A massive congratulations to chef @gypsey81 and the team.

Score:
📝 18/20
👩‍🍳 Two hats (consistently outstanding)

@eat.at.alma is recognised in @cuisinemagazine’s @cuisinegoodfoodnz Guide with a score of Two Hats (consistently outstanding)👩‍🍳

Britomart-based @mrmorrisnz by chef @mmeredith27 can also be found in @cuisinemagazine’s @cuisinegoodfoodnz Guide with a score of Two Hats (consistently outstanding)👨‍🍳

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We're humbled to have kept our two hats at this year's @cuisinemagazine Good Food Awards.

What matters most to us is what the hats represent, the chance to keep telling our stories, sharing our flavours and celebrating Pacific cuisine with Aotearoa in the way it deserves.

To our team, from the kitchen to the pass, thank you for pouring your heart into every service. And to our guests, thank you for letting us share our Pacific with you, we couldn't do this without you.

Congratulations to all the winners tonight and thank you to the Cuisine team.

Fa'afetai tele lava,
Michael and the Metita aiga.

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This was a night of great food and great company ✨

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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 ❤️

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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

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