Mere

74 Charlotte Street, W1T 4QH

WLC Rank : 38

Food Type Cuisine: French fusion

Glass PriceGlass from : £ 6.50 (125 ml)

+44 (0)207 268 6565

www.mere-restaurant.com

bookings@mere-restaurant.com

BEST FOR

Relaxed fine dining authored by Masterchef’s, Monica Galetti  
Mere’s own blend Champagne 
Central Fitzrovia location
Austrian wines

"Passion is what it’s all about," says head sommelier Sandra Bein of her tactile wine list at Monica and David Galetti's Mere, which is wrapped in a cork folder and features the bespoke 'Mere' typeface.

REVIEWS

Review 2019

Mere is the mother’s name of the patron, Monica Galetti, the sometimes fearsome Masterchef judge and former senior sous chef of Le Gavroche turned TV luxury travel presenter and restaurateur. She runs the chic Fitzrovia dining room, textured bar which is worth its own visit, and private dining room complete with live kitchen TV feed, with her quietly confident husband, David, a former head sommelier of Le Gavroche, who also worked at Paris’ Tour d’Argent.

Their sommelier, Sandra Bein (previously assistant sommelier at Le Gavroche) was raised at her parent’s five-star hotel in Austria, later working in the Tyrol. “Passion is what it’s all about,” she says of her minimalist wine list, clasped in cork folder and featuring the custom-made “Mere” typeface for headings. “What’s important is that it’s easy and understandable,” she adds. Hence organisation by grape variety, “from good value, easy drinking wines to classic appellations such as Sancerre and Châteauneuf-du-Pape, to a delicious Pinot Noir Reserve from Kamptal,” says Bein, “my list changes often.” Austrian wines abound given Bein’s background.

Bein’s two page Reserve List makes fun browsing, and must “not be overlooked,” says Bein, including renditions of Bordeaux and Jura (where David is from) from the 1960s, alongside the wines of Coche-Dury, and rested Riojas.

Over 50 wines are available by the glass, including nearly half-century-old Lafite via Coravin, as well as a thoughtful range of fortified potions such as, from the heatwave year 1976, Kopke Port. Mere boasts its own Blanc de Blancs Champagne, “Sur Mesure” too, blended in collaboration with Duval Leroy, a house Bein recently visited, whittling down 60 base wines and playing with dosage. And this is available to take home very reasonably. The result, sipped from the restaurant’s British made, William Yeoward stemware, perhaps in front of the bar’s feature artwork made of Champagne caps is impressive: Rubenesque and moreish.

Dishes, realised by Canadian head chef, Renee Miller who grew up in Muskoka; two hours drive north of Toronto, soar on the palate. ‘The moment the most exciting and surprising pairing is Scottish roast scallop with beluga lentils, bacon and guanciale with Youngblood Grenache from Barossa Valley, a Grenache Noir produced with only 30% of whole bunches, so it’s super light, very pale in colour and in my opinion just the perfect match,’ says Bein.

Look out for Mere’s wine dinners. “Last year we kicked off our first anniversary with Carol Duval-Leroy from the eponymous Champagne houses, then we had Nigel Greening from Felton Road (Central Otago), and Michael Moosbrugger from Schloss Gobelsburg (Austria) with us.”

By Douglas Blyde.

WLC Overall Score 94.7

Value
92
Size
93
Range
95
Originality
96
Service
97.5

WLC Overall Rank : 38

Food Type Cuisine: French fusion

Glass PriceGlass from : £ 6.50 (125 ml)

+44 (0)207 268 6565

www.mere-restaurant.com

bookings@mere-restaurant.com