Meribella
The news at this cavernous restaurant overlooking Terrigal Beach in the legendary Crown Plaza hotel is that Mitchell Beswick has stepped in as culinary director, bringing a know-your-suppliers and a respect-the-season ethos with him from Muse Restaurant in the Hunter, where he cooked for the past 11 years.
Sharp floor staff lead you through a tight prix-fixe menu of two or three courses plus snacks that makes an impression at every turn. See the “fish finger”, pimped up with avruga caviar, or the duck skewer finished with a sweet garlic glaze. Entrees include bonito caught off Terrigal, artfully plated with bonito cream and sunrose, a risotto of Hawkesbury calamari and a charred kangaroo tartare that’s so much richer and deeper than beef.
Mitchell plainly has a great duck supplier, too, and the kitchen does it justice, presenting the breast beautifully pink under perfectly rendered fat. Forget the ’80s hotel setting, this is big event dining, with the views to match.
Best for: You’ll get points for booking a birthday or an anniversary lunch here, but the kids and bar menus mean it’s also works well for more casual affairs.
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Last visited: July 2026
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