Mere - Fitzrovia, London

Master Chef's very own Michelin Starred Restaurant in Fitzrovia

Category : Bar, Restaurant Cuisine : French
Address : 74 Charlotte Street, Fitzrovia, London , W1T 4QH, UNITED KINGDOM - Directions
Web :
Opening Times : Mon-Sat: 12pm-2.30pm, 5.30pm-10.30pm
Closest Tube : Goodge Street, Tottenham Court Road

  • Mere  one of Innerplace's exclusive bars in London
  • Mere  one of Innerplace's exclusive bars in London
  • Mere  one of Innerplace's exclusive bars in London
  • Mere  one of Innerplace's exclusive bars in London
  • Mere  one of Innerplace's exclusive bars in London

Monica Galetti carved out a special place for herself in Britain‘s culinary scene serving as senior sous chef at Le Gavroche under the inimitable Michel Roux Jr as well as a judge on what is potentially the UK‘s favourite cooking show - Masterchef. In 2017 she has decided to go it alone with her husband David Galetti, opening their own restaurant in Fitzrovia‘s Charlotte Street and offering its denizens an impeccable selection of wine to complement the precise yet playful cuisine. 

Mere (pronounced Mary in Samoan) is named for Monica‘s mother and is very much a family affair. Aside from being founded by husband and wife, one of its major design conceits is ornamental Siapo cloths (a barkcloth tapestry found in the South Pacific) that were crafted by Galetti‘s cousin Solomon Daniel. The room itself is very svelte, sunken into a basement with an abundance of natural light coming through floor-to-ceiling windows at eye level with the street. Upstairs you‘ll find an all day destination bar with an extensive list of cocktails, and downstairs there‘s a private dining room that accommodates up to ten guests. 

We ordered a bottle of Rully chardonnay from Domaine Michel Juillot which proved itself to be a dynamic complement to many of our dishes. Monica‘s menu cherry picks recipes from her childhood in Samoa and New Zealand and recreates them with the deft technical precision that was hammered into her spending over a decade with Michel Roux Jr. It hasn‘t taken very long for many of them to become cult hits. Case in point is the ‘Mushroom and Marmite‘, featuring tortellini served with mixed mushrooms drenched in a creamy, malty marmite butter. The ‘Pork Boil Up‘ is another Kiwi staple reimagined as fine dining, comprising of ham hock with a watercress doughboy, sweet potato, horseradish and sweet broth. 

Pints of ink have been spilled describing the rhubarb glazed squab breast with Moroccan-inspired Ras el Hanout pastilla with cauliflower and chard, however I opted for the slightly more pedestrian yet no less finessed roast chicken breast with confit thigh, morels, wild garlic and Parisienne gnocchi. Galetti really shines with the desserts, and the banana and coconut cream pie was a work of confectionery architecture, stacked comically high with cream and poured over with an irresistible rum caramel sauce. Sweet tooths beware. 

The bottom line is that Mere is fine dining par excellence as you‘d expect from someone of Monica and David Galetti‘s pedigree. 


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