After months of planning, award-winning Samoan chef Michael Meredith will be serving out Polynesian-inspired dishes at the opening of his new restaurant in New Zealand.

The opening will be on Friday 27 October 2023 with a mouth-watering menu featuring traditional Pasifika ingredients such as pork hock, paua and fire-roasted Tua Tua. 

His new restaurant Metita will be located within 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.

On his social media page, Mr. Meredith revealed that the restaurant was named after his late mother, Metita and that this was a personal and meaningful tribute to her.

He also said that this will allow him to create a Pacific menu influenced by his food journey, his love for ingredients and the various cultures that played a part in enriching food and tapestry from the Pacific region.

“This menu is everything I love about the Pacific, the food I 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 that may sit outside of their comfort zone,” said Mr. Meredith.

His new restaurant will be solely focused on serving Pacific cuisine using refined traditional techniques reimagined for contemporary tastes.

The menu will be accompanied by a refined list of cocktails, highlighting the fragrant rums of the South Pacific, and an extensive list of Aotearoa’s top wines. 

SkyCity’s Chief Operating Officer, Callum Mallett said there is a real excitement about Mr. Meredith joining the SkyCity precinct and that his passion for this project is visible in every element of the design.

Mr. Meredith also explained on his social media page that the woven logo for the Metita was to pay homage to the rich artistic and craftsmanship of Polynesia but also a symbolic meaning for what it takes to create a memorable experience in a restaurant through craft and passion.

He said there has been a lot of pressure to make sure everything is perfect ahead of 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," he said.