Dining

Dining

Taste culinary delights that are rich with fresh and native ingredients at Me-Gal restaurant, serving locally-sourced produce on a delectable seasonally-modified menu that will satisfy the senses.

About the restaurant

Me-Gal restaurant
Me-Gal restaurant

“We are created from the tears of Biame*, just as her tears created the ocean.  Me-Gal is the Gaimaragal word for ‘tear’ and is spoken in context with our ocean creation story and speaks strongly of the saltwater that surrounds this site.”

- Dennis Foley, Cammeraigal Traditional Custodian

*Biame is our creator spirit and is represented in many forms throughout Aboriginal communities.

Satisfy your senses with the Wildlife Retreat at Taronga’s dining experience, Me-Gal. Influenced by the native Australian culinary environment, Me-Gal focuses on serving fresh, locally sourced produce with a seasonally modified menu and carefully curated wine list. Try our signature dish, the Pan Seared Barramundi, from the À La Carte menu. The Buffet breakfast offers an array of delicious items and importantly focuses on free range and sustainably sourced produce. Enjoy the locally inspired jams and condiments, and in-house made pastries.

Please note that to provide our guests with the highest level of service and exclusivity, Me-Gal is exclusive to Retreat accommodation guests only, and not open to the general public.

*Menus are subject to change, seasonality and availability.

Executive Chef: Gursu Mertel

Originally from Istanbul, Turkey and having lived in Australia, China, and Azerbaijan, Gursu is known for creating international dishes featuring fresh seasonal local produce and ingredients.

In 2005, Gursu was awarded 3rd Best Young Chef in Turkey at the Chaines De Rotisseurs competition. With over 15 years of international professional cooking and kitchen management experience, Gursu specialises in openings and leading large culinary teams at multi-outlet five-star hotels, resorts, and event venues.

Gursu Mertel
Gursu Mertel

“I love working with local suppliers and learning about unique indigenous ingredients to feature in my dishes”.