Mr. Morris

After a three-year absence, acclaimed chef Michael Meredith’s return to the Auckland restaurant scene has been joyfully embraced by guests and critics. The inventive Pacific-influenced cuisine at Mr Morris has drawn accolades and awards, with places at the monthly charity fundraising dinners booking out every time.

Nestled on the corner of Galway and Gore Sts, steps from The Hotel Britomart, Mr Morris is a relaxed, welcoming space with a name that pays homage to one of Michael’s close family members. The light-filled oak-and-brick lined interior designed by Cheshire Architects offers big round booths, perches at the stone bench bar, relaxed sofas and intimate tables among the plants – take your pick!

A private dining room, known as Mrs Morris, is tucked away at the back of the main restaurant in a former bank vault. A dark and delicious cave with its own Miele kitchen, it offers an intimate dining experience with a dedicated chef for up to 20 guests.

The menu at Mr. Morris is all about championing hero ingredients, with the team describing it as “local, ethical and seasonal with a devotion to flavour, no matter its origin.” Head chef Fabio Bernardini works in the kitchen with Michael, where an open fire grill brings even more flavour and intensity to the dishes.

The beverage offering at Mr. Morris begins with a concise and considered seasonal cocktail list, New Zealand craft beers, a range of homemade non-alcoholic alternatives and some artisanal vermouths for those wishing to try something new.

The wine list showcases 160 New Zealand wines alongside small batch quality wines from around the world. There is a strong focus on organic practices and low intervention wine-making, with many wines harking from small, family-run estates.  

The menu at Mr. Morris is all about championing hero ingredients, with the team describing it as “local, ethical and seasonal with a devotion to flavour, no matter its origin.” Head chef Zane Neustroski works in the kitchen with Michael, where an open fire grill brings even more flavour and intensity to the dishes.

Chef Meredith, will be weaving his magic on a new menu that’s divided into snacks, small plates, mains and desserts with a seasonal tasting menu for Sunday long lunches.

An open fire grill will feature in the open plan kitchen, bringing even more flavour and intensity to the dishes. Michael says cooking with fire plays a large part in both his and Fabio’s heritage and he’s looking forward to drawing inspiration from that.

The beverage offering at Mr. Morris begins with a concise and considered seasonal cocktail list, New Zealand craft beers, a range of homemade non-alcoholic alternatives and some artisanal vermouths for those wishing to try something new.

The wine list showcases 160 New Zealand wines alongside small batch quality wines from around the world. There is a strong focus on organic practices and low intervention wine-making, with many wines harking from small, family-run estates.  

Michael’s previous restaurant, Meredith’s was renowned for its dine-by-donation evenings, raising more than $340,000 for various charities. This concept is set to be revived at Mr. Morris, with four charities benefiting each year. 10% of all gift card sales will also be donated to charity.

Mr. Morris will be open six days a week for lunch and dinner service (Tuesday-Saturday) with a special set tasting menu for a memorable long lunch on Sundays and closed on Mondays.