Terrigal restaurant Meribella has been awarded its first chef’s hat in The Sydney Morning Herald Good Food Guide 2027, marking a significant achievement for the restaurant and the Central Coast dining scene.
Announced at the Good Food Guide Awards in Sydney on Monday 26 October, Meribella received a score of 15 out of 20, making it the only Central Coast restaurant awarded a hat this year. The recognition follows the appointment of Culinary Director Mitchell Beswick earlier in 2026.
Under Beswick, Meribella has embraced a new culinary direction, with a strong focus on seasonality, regional produce and relationships with local growers, farmers and fishermen.
Beswick joined Meribella following eight years at the acclaimed two-hatted Muse Restaurant in the Hunter Valley, including five as Head Chef. His career has included some of Australia’s most respected kitchens, including Longrain, Qualia and Poole’s Rock.
Since arriving in Terrigal, Beswick has drawn on his established relationships with producers across the Hunter, Newcastle and Central Coast, championing ingredients from suppliers including Dylan Abdoo of Newcastle Greens; organically grown oyster mushrooms from Musset Holdings; Terrigal bonito and Hawkesbury Loligo squid from local fisherman Nathan Crocker of Shane’s Seafood; handcrafted cheeses from Binnorie Dairy in the Hunter Valley and naturally fermented bread and pastry from Newcastle’s Baked Uprising.
This approach was recognised in Good Food’s review, which highlighted Beswick’s respect for seasonality and close relationships with suppliers, alongside dishes including locally caught bonito with bonito cream and sunrose, Hawkesbury calamari risotto, charred kangaroo tartare and aged duck breast.
Good Food also praised the restaurant’s food and service, as well as its spectacular oceanfront setting.
Mitchell Beswick, Culinary Director of Meribella, said:
“This is an incredibly proud moment for our entire team. Since arriving at Meribella, our focus has been on building something that reflects the quality of produce and talent we have here on the Central Coast and across the surrounding regions.
We’re fortunate to work with some exceptional growers, farmers and fishermen who put so much care into what they produce. Their work is fundamental to what we do in the kitchen, and it’s wonderful to see that recognised.
To receive Meribella’s first Good Food Guide hat is a huge achievement for everyone involved. We’re incredibly proud of how far we’ve come as a team and excited about what’s ahead.”
Located within Crowne Plaza Terrigal Pacific, Meribella offers panoramic views of Terrigal Beach and the Pacific Ocean. Under Beswick, the restaurant serves a contemporary Australian menu built around seasonal ingredients, with a choice of two or three courses alongside snacks.
Mark Roth, General Manager of Crowne Plaza Terrigal Pacific, said:
“It’s a tremendous honour to see Meribella recognised alongside some of Australia’s most celebrated dining destinations. The region’s dining scene continues to evolve, supported by passionate chefs, producers and hospitality professionals. We’re proud to be part of that momentum and to play a role in attracting exceptional talent and showcasing the quality of hospitality the Central Coast has to offer.”
