Chef Danielle Alvarez works across Merivale’s Fred’s and Hotel Centennial with Chef Ben Greeno (ex-Momofuku Seiōbo), and their Mediterranean-style menu is brimming with amazing local produce.
Hotel Centennial is promoted as ‘comfort, sophistication and a dash of the unexpected’ and it certainly delivers. The restaurant is beautifully appointed and has an almost Scandinavian feel with plush furnishings and light timber outfitting the dining room.
The seasonal menu offers some staples, like the steak frites with Bordelaise or mustard sauce and the whole flounder, seaweed salsa verde and roasted lemon, but the ‘dash of unexpected’ can be found in the Jerusalem artichokes, Willowbrae goat cheese, sunflower seeds and wholegrain mustard and the exceptional grilled duck livers, pancetta, sage, aged vinegar and rocket. Both dishes deliver the ‘wow’ you expect on a menu of this integrity, but you could also be tempted by the flatbread selection, salads and broad range of entree and main options.
PSST! Try the banquet menu – it’s a great selection of dishes and offers excellent value at $79 per person!