Morell Bistro & Bar

About Morell Bistro & Bar

Morell Bistro & Bar is an owner-operated modern bistro on the leafy corner of Upland and Benson Road in Remuera, established in 2017 by Daniel and Sarah Morini. The couple met in 2009 working together at a popular Ponsonby eatery — Sarah front of house, Daniel as head chef — and bonded over a shared love of well-executed simple food, quality ingredients and warm New Zealand hospitality.

Daniel and Sarah have worked with exceptional chefs and restaurateurs both locally and internationally, including Neil Perry, Peter Gordon, Frank Chek, Mark Wallbank and Simon Gault. Morell was Michelin selected in the inaugural Michelin Awards NZ 2026. Daniel's menu draws on his Māori and Italian heritage, built around the values of manaakitanga (hospitality), kaitiaki (guardianship of the land) and whanau — food that is about far more than the plate.

The menu moves from share plates and Morell Classics through to pasta, risotto, larger mains and dessert, backed by an extensive wine list, cocktails, aperitivo and a full beer and cider selection. A kids menu, gift vouchers and a daily happy hour round out the offering.

Morell Bistro & Bar: Michelin-Selected Modern Bistro in Remuera

On the leafy corner of Upland and Benson Road in Remuera, Morell Bistro & Bar has been a neighbourhood fixture since 2017. It's owned and operated by Daniel and Sarah Morini, who met in 2009 working together at a popular Ponsonby eatery — Sarah in front of house management, Daniel as head chef — and bonded over a shared love of well-executed simple food, quality ingredients and warm New Zealand hospitality.

A Career Built on Great Kitchens

Both Daniel and Sarah have worked for exceptional local and international chefs and restaurateurs, including Neil Perry, Peter Gordon, Frank Chek, Mark Wallbank and Simon Gault. That depth of experience shows in Morell, which was Michelin selected in the inaugural Michelin Awards NZ 2026 — recognition for a restaurant built, in the couple's own words, on the idea that kai is about far more than food.

Māori and Italian Roots

Daniel's menu draws on his Māori and Italian heritage, and the kitchen speaks to it directly — dishes like the Saffron & Blue Vein Arancini Balls and Bolognese Meatballs sit under the "Morell Classics" banner, while Crispy Skin Snapper with saffron and dill risotto shows the same care applied to seafood. The values behind the food are explicit too: manaakitanga, the tradition of hospitality, and kaitiaki, guardianship of the land, shape how ingredients are sourced and how the restaurant runs.

From Share Plates to Steak Frites

The menu moves from share plates like Smoked Kahawai Rillettes and Chicken Liver Parfait, through starters such as Seared Scallops with cauliflower puree, into pasta and risotto — Scampi Ravioli, Morell Mushroom Risotto, and a Spanner Crab & Prawn Tagliatelle among them. Larger plates include Chicken Marsala, Crispy Confit Pork Belly, Veal Schnitzel, and the signature "Steak Frites" — a 200g grass fed eye fillet with herb butter and thick cut fries. Dessert runs from a Rhubarb, Apple & Ginger Crumble to the house Sticky Date Pudding with butterscotch sauce.

An Extensive Wine and Cocktail List

Morell's drinks list matches the ambition of the kitchen, with Champagne and sparkling wine from Taittinger and Bollinger, an extensive New Zealand and international wine list running from Central Otago Pinot Noir to French Chablis, and a full cocktail and aperitivo menu including a Negroni Rosa and a Strawberry Jalapeno Margarita. A daily happy hour runs from 4pm to 6pm, and there's a dedicated kids menu — each option served with a drink and dessert included.

Visiting

Morell Bistro & Bar is at 91-95 Upland Road, Remuera. Winter 2026 hours run lunch from midday Thursday to Saturday, and dinner Monday to Saturday from 4pm, with happy hour daily from 4pm to 6pm. Bookings, gift vouchers and function enquiries are all available through the website.

Signature items

• Crispy Skin Snapper
• "Steak Frites"
• Spanner Crab & Prawn Tagliatelle
• Chicken Liver Parfait
• Saffron & Blue Vein Arancini Balls
• Sticky Date Pudding

Menu

Dessert

• Rhubarb, Apple & Ginger Crumble — With crème anglaise.
• Vanilla Bean Pannacotta — Limoncello jelly, honeycomb.
• Profiteroles — Chocolate ganache, vanilla bean ice cream, almond praline.
• Sticky Date Pudding — Butterscotch sauce, vanilla bean ice cream.
• Market Cheese — With condiments; blue, hard or soft.

Starters

• Market Fish Crudo — Capers, red onion, navel orange and chilli.
• Seared Beef Carpaccio — Anchovy dressing, grana padano, crispy shallots, watercress.
• Seared Scallops — Cauliflower puree, crispy prosciutto, lemon butter sauce, shiso.

Aperitivo

• Aperol Spritz — Aperol, prosecco, soda.
• Mango & Limoncello Spritz — Mango puree, limoncello, fresh lemon juice, prosecco, soda.

Cocktails

• The Birds & Bees — Pear vodka, honey, lemon juice, ginger beer.
• Sloe Gin Sour — Hayman's sloe gin, Gordon's London dry, lemon and wonderfoam.
• Lycheetini — Vodka, lychee liqueur, fresh lychee juice, lemon juice.
• Hong Kong Sling — Gin, cherry brandy, cointreau, benedictine, pineapple juice, grenadine, club soda.
• Negroni Rosa — Gin, campari, strawberry, vermouth, vanilla.
• Pear Martini — Absolut Pear, pear, honey, lemon.
• New Girl — Malibu, Havana Club 3yrs, coconut cream, pineapple juice.
• Grapefruit Chilli Margarita — El Jimador reposado, triple sec, grapefruit juice, lime juice.
• Strawberry Jalapeno Margarita — Tequila, triple sec, lime juice, agave nectar, jalapeno slices, strawberries.

Digestivo

• Pallini Limoncello — Italian lemon liqueur.
• Warre's King's Tawny Port — Douro, Portugal.
• Warre's Otima 10yo Tawny Port — Douro, Portugal.
• Valdespino Pedro Ximenez — Jerez, Spain.
• Dicey Late Harvest Pinot Gris — Bannockburn, NZ 2019.
• Banrock Station Pink Moscato — Riverland, AU 2023.

Kids Menu

• Fish, Chips & Salad — Includes a drink and dessert.
• Grilled Chicken, Chips & Salad — Includes a drink and dessert.
• Pasta & Meatballs — Includes a drink and dessert.
• Cheesy Pasta — Includes a drink and dessert.

Mocktails

• Coconut Sunset — Pineapple, pomegranate, coconut cream.
• Melon Margarita — Watermelon, orange juice, lemon juice.

Wine List

• Rosé — Northrow (Hawkes Bay, NZ 2023), Cotes des Roses (Languedoc, FR 2022), Rockburn 'Stolen Kiss' (Central Otago, NZ 2023).
• Pinot Gris — Northrow (Marlborough, NZ 2023), Peregrine 'Saddleback' (Central Otago, NZ 2023), Terra Sancta Mysterious Diggings (Central Otago, NZ 2023).
• Sauvignon Blanc — Northrow (Marlborough, NZ 2024), Deep Down (Marlborough, NZ 2023), Craggy Range Te Muna (Martinborough, NZ 2023).
• Chardonnay & Chablis — Northrow (Gisborne, NZ 2024), Tony Bish 'Fat n Sassy' (Hawke's Bay, NZ 2024), Craggy Range Gimblett Gravels (Hawke's Bay, NZ 2023), Man O'War Valhalla (Waiheke, NZ 2024), Domaine De La Meuliere Petit Chablis (Chablis, FR 2023), Christian Moureau 'Père & Fils' Chablis (Chablis, FR).
• White Varietals — Millton Chenin Blanc (Gisborne, NZ 2022), Marc Bredif Vouvray (Loire, FR 2022), Deep Down 'Blanc' (Marlborough, NZ 2023).
• Pinot Noir — Northrow (Marlborough, NZ 2023), Rockburn (Central Otago, NZ 2024), Scout (Central Otago, NZ 2013).
• Red Varietals — Hyria 'Puglia' Primitivo (Apulia DOC, IT 2023), Barone Cornacchia Organic Montepulciano (Montepulciano, IT 2023), Puriri Hills Estate Bordeaux (Clevedon, NZ 2019), Heritage Cote Du Rhone (FR 2023), Geoff Merrill 'Bush Vine' SGM (McLaren Vale, AU 2016).
• Shiraz — Journeyman Shiraz (Barossa Valley, AU 2021), Stonehaven Shiraz (Limestone Coast, AU 2022).

Beer & Cider

• Peroni — On tap, 5.1%.
• Asahi — On tap, 5%.
• Garage Project 'Tiny' Hazy IPA — 0.5%.
• Sawmill Ultra Low Carb Lager — 4.2%.
• Sawmill Pilsner — 4.8%.
• Sawmill IPA — 5.8%.
• Sawmill Hazy — 5.9%.
• Garage Project 'Fugazi' Session Ale — 2.2%.
• Garage Project 'Golden Path' Hazy IPA — 4%.
• Sawmill Bare Beer — 0.0%.
• Peroni Zero — 0.0%.
• Abel Methode Cider NV — NZ cider.

Share Plates

• Smoked Kahawai Rillettes — Pickles and toasted ciabatta.
• Chicken Liver Parfait — Madeira jelly, cornichons, chutney and toasted ciabatta.
• Calamari Fritti — Rocket and preserved lemon mayo.
• Free Range Crispy Pork Belly Bites — Chargrilled pineapple, chilli and coriander, salsa de mele, cavolo nero.

Larger Plates

• Chicken Marsala — Porcini salsa crema, roast agria potatoes, crispy sage.
• Crispy Confit Pork Belly — Butternut, caramelised pears, rainbow chard, salsa verde.
• Veal Schnitzel — Creamed celeriac, apple and radicchio slaw.
• "Steak Frites" — 200g grass fed eye fillet, herb butter, thick cut fries.

Non-Alcoholic

• Atomic Espresso & Harney & Sons Tea — Coffee and fine tea.
• 'Homegrown' Juices — Apple, orange, cranberry, tomato, pineapple.
• Sodas — Pink grapefruit, pomegranate, spiced lime, ginger, watermelon, raspberry.

Salads & Sides

• Broccolini — Chevre, toasted almonds and chilli.
• Rocket & Parmigiana Salad — Balsamic and EVOO.
• Zucchini Ribbons — Edamame, green beans, peas, green goddess.
• Skinny Fries — Truffle and parmigiano; tomato sauce and truffle mayo can be added.

Smaller Plates

• Seafood Chowder — Cockles, mussels, market fish, potato, saffron and prosciutto.
• Eggplant Parmigiana — Pomodoro ragu, buffalo mozzarella, fresh basil.
• 'Bella Verde' Salad — Green goddess, avocado, peas, edamame, broccolini, toasted almonds, quinoa, pomegranate vinaigrette; chicken skewer can be added.

Morell Classics

• Saffron & Blue Vein Arancini Balls — Jalapeno mayo, also available with toasted focaccia.
• Bolognese Meatballs — Pomodoro ragu, grana padano, crispy sage, oregano and basil, also available with toasted focaccia.
• Crispy Skin Snapper — Saffron and dill risotto, grana padano and watercress.

Pasta & Risotto

• Scampi Ravioli — Crème fraiche, truffle salt, lemon butter chive sauce.
• Morell Mushroom Risotto — Porcini, field and swiss brown mushrooms, pecorino, walnuts, truffle oil.
• Spanner Crab & Prawn Tagliatelle — Crispy capers, cherry tomatoes, garlic, chilli.
• Pappardelle Bolognese — Bologna meatballs, pomodoro ragu, grana padano, oregano, basil.

Breads & Antipasto

• Marinated Olives — For sharing, 2-4 people.
• Italian Baked Bread Selection — Burnt butter, EVOO dip, for 2-4 people.
• Bruschetta — Choice of Clevedon Valley buffalo mozzarella with melody tomatoes, basil and EVOO; or white anchovies with confit garlic, preserved lemon mayo and pickled fennel.

Champagne & Sparkling

• Villa Sandi Prosecco DOC — Treviso, Italy.
• Quartz Reef Methode Traditionnelle Brut — Central Otago, NZ.
• Taittinger Brut Reserve NV — Reims, France.
• Taittinger Prestige Rosé — Reims, France.
• Bollinger Special Cuvee — Ay, France.

Frequently asked questions

What are Morell's opening hours?

Under Winter Hours 2026: lunch from midday Thursday to Saturday, and dinner Monday to Saturday from 4pm.

Is there a happy hour?

Yes, daily from 4pm to 6pm.

Where is Morell Bistro & Bar located?

91-95 Upland Road, on the corner of Upland and Benson Road, Remuera, Auckland.

Has Morell won any recognition?

Yes, it was Michelin selected in the inaugural Michelin Awards NZ 2026.

Who owns Morell Bistro & Bar?

Owner-operators Daniel and Sarah Morini, who established the restaurant in 2017.

Is there a kids menu?

Yes, with options including fish and chips, grilled chicken, and pasta, each served with a drink and dessert.

Can I buy a gift voucher or book a table?

Yes, both are available through the website.

Tips

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• {"body":"Runs daily from 4pm to 6pm.","title":"Make the most of happy hour"}
• {"body":"A Michelin-selected local favourite — reservations are recommended.","title":"Book ahead"}
• {"body":"An extensive range spanning New Zealand, French and Australian producers.","title":"Explore the wine list"}

Good to know

• {"family":"A kids menu is available, with each meal including a drink and dessert."}