Meribella

Mitchell Beswick has assumed the role of culinary director at Meribella, a contemporary dining venue located within the Crown Plaza hotel in Terrigal, New South Wales. The appointment marks a shift in the restaurant’s direction, as Beswick brings an emphasis on seasonal ingredients and direct supplier relationships to the establishment. He previously spent eleven years working at Muse Restaurant in the Hunter region. The move aims to elevate the dining experience in the large room that overlooks Terrigal Beach. Beswick’s tenure began following his departure from the Hunter, where he honed a philosophy centered on knowing suppliers personally and respecting the seasons. This approach is now evident in the kitchen operations at Meribella. The restaurant offers a tight prix-fixe menu consisting of two or three main courses accompanied by snacks. Staff guide guests through these selections, which have been noted for their consistent quality. Dishes include a fish finger topped with avruga caviar and a duck skewer finished with a sweet garlic glaze. Main entrees feature local seafood and game. Bonito caught off the coast of Terrigal is plated with bonito cream and sunrose. Another option is a risotto made with Hawkesbury calamari. The menu also includes a charred kangaroo tartare, described as possessing a richness and depth distinct from traditional beef preparations. Duck appears frequently on the menu, with the breast presented pink beneath perfectly rendered fat, indicating a strong supply chain relationship maintained by the new culinary director. The physical setting of Meribella retains its character as part of the legendary Crown Plaza hotel. While the interior reflects an 1980s hotel aesthetic, the dining atmosphere is characterized as suitable for major events. Views of the beach complement the meal service. The venue accepts bookings and offers amenities including wheelchair access, private dining rooms, and separate bars. It is considered family-friendly and suitable for business lunches, groups, and long lunches. Vegetarian and gluten-free options are available. In a related development regarding regional hospitality updates, Joe’s Tavern in Newtown, Sydney, received attention for its contemporary style and flavor-forward cooking. Named after co-owner Joe Valore, the tavern operates alongside other venues on Australia Street under the Paisano & Daughters banner. These include Continental Deli, Mister Grotto, and Osteria Mucca. Chef Elvis Abrahanowicz, Sarah Doyle, and beverage manager Michael Nicolian work with Valore to run the group. Joe’s Tavern opened in late 2025. Its current menu focuses on items the owners enjoy eating, moving slightly away from the initial concept that blended New York influences with the Jane Grigson school of English meat cookery. The timber-walled space serves dishes such as honey-sesame prawn toast, chicken liver parfait on blistered potato scallops, and grilled asparagus with a prawn-head bearnaise. Dinner options include bone-in sirloin and jacket potatoes loaded with cheese. Baked gnocchi Parisienne with Musset Farm mushrooms, steak Diane, and chocolate banoffee pie round out the offerings. A burger featuring a beef and lamb mix with Gruyere is noted for its richness. Both establishments were reviewed by Good Food, which books tables anonymously and pays independently for coverage. Restaurants cannot purchase reviews or inclusion in the guide. Meribella was last visited in July 2026, while Joe’s Tavern was visited in October 2026. Both venues hold a rating of fifteen hats out of twenty. The reviews highlight the professional standards maintained by seasoned chefs in both locations. Meribella positions itself as a destination for birthdays and anniversaries, while Joe’s Tavern appeals to those seeking indulgent meals in a homey environment. The presence of separate bars and licensed premises allows for extended dining experiences at both sites. The transition at Meribella represents a strategic update to the menu and management structure. Beswick’s background in the Hunter Valley informs his current approach to sourcing. The specific mention of Hawkesbury calamari and local bonito underscores the geographic focus of the ingredients. The kangaroo tartare stands out as a unique offering compared to standard red meats. At Joe’s Tavern, the collaboration between multiple owners and specialists ensures a diverse range of services, from outdoor dining to prix fixe options. The venues cater to different demographics, with Meribella emphasizing views and formal dining, and Joe’s Tavern focusing on casual sophistication and solo diners. No further changes to ownership or location were reported for either establishment during the period covered by the reviews. The staff at Meribella were described as sharp and effective in guiding guests. The food at Joe’s Tavern was characterized as smart and flavor-driven. Both restaurants maintain their status as contemporary dining choices in their respective areas. The availability of accommodation at Meribella adds to its appeal for visitors staying at the Crown Plaza. Joe’s Tavern highlights its suitability for date nights and long lunches. The detailed descriptions of specific dishes provide insight into the culinary priorities of each kitchen. The reviews confirm that both venues operate with independent financial arrangements regarding media coverage.