Cuisine Magazine Annual Awards
When Michael and Annette Dearth brought Californian restaurant expertise to Auckland to open this smart inner-city dining room, their master stroke was to employ Michael Meredith to head the kitchen.
His food is often technically perfect with flashes of brilliance, and his flavour and ingredient combinations delighted the judges.
His crispy duck leg with apple geleé, a playful Waldorf salad and an intensely flavoured Braeburn reduction was a stylish starter, exemplifying his cuisine. And his continually evolving vegetarian tasting menu is always full of textural and taste treats.
The Grove is in a difficult space, with a long narrow walk-through area before the main dining area opens out, and it is a delight watching this passionate team making it work so well. They offer warm hospitality, a fine wine list and plenty of attention to detail.
