SkyCity’s latest culinary offering, Metita, has officially opened its doors.
The brainchild of head chef Michael Meredith, Metita is a celebration of Pacific culture and cuisine, with elements of fusion and modern techniques to enlighten the palette.
Michael Meredith said the menu is everything he loves about the Pacific, the food he grew up eating, created to share with friends and family.
“My hope is that this menu will make Pasifika food more accessible, inspiring Kiwis to try ingredients which may sit outside of their comfort zone”.
Meredith has incorporated a vast array of ingredients into the menu, with flavours such as vine tomatoes, roasted carrots, and kale cooked with a mix of seasoning and oils for optimal flavour.
To start the meal, the first course is made up of a range of seafood, such as te matuku oysters with hibiscus vinegar, smoked eel with panikeke and spiced banana, and king salmon with betel lead, pickled mango, and roe.
The menu offers a range of traditional Pacific cuisine, with a twist. For the main course, highlights include duck breast with spiced and sour fala, kingfish served with tamarind, tomatoes and lolo, wood-roasted chicken thigh with pumpkin seed and shiitake, and slow-roasted milk-fed lamb shoulder served with fried misiluki, spiced coconut gravy, and sesame.
For dessert, a selection of rich, sweet, and tart flavours offer a selection of after-dinner indulgence. Some of the menu items include panipopo served with rum caramel and banana, passionfruit with sasa lapa and coconut yoghurt, and pacific koko served with turmeric, pineapple, tipolo, and cinnamon cream.
Metita will be located within the The Grand by SkyCity on Federal Street. Its location was previously home to Gusto at the Grand restaurant, which has undergone extensive remodelling to transform it into a modern Pacific oasis.
Metita is also SkyCity’s largest private dining area, with seating space to cater up to 22 guests available for corporate functions or large family celebrations.
Meredith said there has been a lot of pressure to ensure everything is perfect before opening.
“This restaurant is something I’ve wanted to do for a long time, it’s named after my mum, and I want it to be a destination she would have been proud of.”
