Surrounded by the amazing landscapes of Waiheke Island, overlooking the Hauraki Gulf back towards Auckland City, Mudbrick offers a unique dining experience that has been deemed worthy of a Michelin Star.
Executive Head Chef at Mudbrick, Mrinal Ghosal, said it was an incredible feeling and a huge honour to receive the coveted star of approval.
He was proud to be part of New Zealand’s culinary history, becoming one of only 15 restaurants to be awarded a star.
“Being recognised as part of this esteemed award is something that still feels surreal,” He explained.
“It’s a reflection of the dedication, passion and consistency that our whole team and I bring every single day.”
Recognition in the Michelin Guide was a dream come true for any chef but, Ghosal said his focus had always been on creating the best possible experience for every guest who walked into Mudbrick.
He said a sense of place made Mudbrick a unique place to dine. Inspiration from the surrounding scenery and vineyards made its way to the menu every day. The menu evolved constantly with the seasons.
“We’re known for celebrating New Zealand produce in a way that feels elegant without being overcomplicated but really focused on pushing the boundaries on flavour,” He emphasised.
Every plate has told a story about where the people who made it and produced the ingredients were from. In particular, Mudbrick’s beetroot dish and scallop crudo paired with koji ice cream showcased its vast understanding of flavour and technique.
Chef Ghosal said New Zealand offered a great combination of fine produce and freedom from tradition to express creativity as a chef.
“There’s a real sense of creativity here because we're not tied to centuries of tradition,” Chef Ghosal said.
“Chefs are free to combine influences from different culture and backgrounds while respecting local ingredients.”
He added that the New Zealand dining scene had matured significantly and was finally getting the international recognition it deserved with Michelin paying attention to the talent.
Mudbrick began as a cafe in 1995 when Robyn and Nicholas Jones converted bare land into a vineyard. Decades later, it has built a strong reputation as an iconic New Zealand destination.
For now, it was onwards and upwards for Ghosal and the team at Mudbrick. After celebrating the achievement, he was looking forward to getting back in the kitchen and cooking with passion. He is looking forward to mentoring younger chefs and helping build the next generation of talent.
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