Taronga Zoo’s Wildlife Retreat at Taronga has opened its Me-Gal restaurant to the public for the first time.
Surrounded by natural, native bushland Me-Gal, is a dining destination with a focus on fresh, sustainably sourced produce.
Named after the Cammeraigal word for ‘tears’, Me-Gal celebrates native ingredients and produce sourced from local farmers and producers.
The restaurant is operated by leading hospitality group, Trippas White, with Stefan Schröder at the helm as Executive Chef. Schröder’s seasonally changing menu of dishes are designed for sharing.
The dining room floor-to-ceiling windows with views of the harbour.
“When crafting the offering for Me-Gal we drew inspiration from its unique location and the Australian native fauna that surrounds it,” said General Manager, Hoanh Giang.
“An unexpected dining destination on the lower North Shore, the focus at Me-Gal is on sustainable dining, a passion we share with our local community of producers. We wanted to develop a destination dining experience which is aligned with the Wildlife Retreat experience.”
Group Sommelier, Louella Mathews has created a wine program with a heavy focus on Australian producers and a range of vegan, organic, biodynamic, and sustainable wines. Meanwhile, the cocktail list continues the Australian theme, featuring native and botanical ingredients and local spirits.