New Zealand Herald

Reviews for Brasserie 345 at Mercure Hotel

by Liv W.
25th June 2012

This was the most memorable Eggs Benedict I’ve had in a long time. I asked if they could replace the ham with Salmon for me (not on the menu), which the chef kindly did an awesome job of.

My only critique was that I asked for wholemeal or wholegrain bread, but the waiter must have forgot to put that request in with my order… as it came out on soft, melt-in-your-mouth white round bread. I’m glad the mistake was made, as the white bread was beautiful with the eggs bene.

The expansive view out the wall to wall windows was a bonus.

Efficient and friendly service.

by Dr. M.
5th April 2012

After 11 hours of travel, arrived at Mecure Wellington. we had .5 hour to grab something to eat at Brasserie 345 before leaving for a booked show. Being restaurateurs, we were careful to order only starters and garlic bread. WE had made it clear to waitstaff that if this were a problem we would understand. Could she speak with the chef to ensure there were no problems. We were informed it would be okay.

The waitstaff were inexperienced and inattentive. We ordered a coffee which was undrinkable tho we needed the caffeine. I had to ask twice for water in 10 minutes. When the garlic bread came (freshly baked garlic bread on the menu, giving the impression that it was made in house), we received no side plates to share it. The bread itself was a commercially made and frozen roll which was put in the oven. I had the venison salad (entree) which could have been okay had they allowed the middle to cook to pink. Medium rare is the standard but the centre was rare, making the meat inedible. My wife, a professional chef of 25 years, had ordered the roasted vegetable stack. Very thickly sliced eggplant and zucchini had been placed on a grill (should have been prebaked or sliced thinner). When it came out we realised these were raw but had grill marks on the face. The capsicum puree was tasteless with no added flavour. Just some cheap ricotta thrown on top – not even a simple reduced balsamic on top.
The chef should have refused our order if he or she knew they couldn’t do this in a rush. We know how hard it is to find committed hospitality staff. Most people see this as a transition job. The waitstaff here were such. The chef unfortunately, had no experience or integrity

by Evelyn W.
29th March 2012

Had slightly low expectations as the restaurant is attached to an hotel but we were very nicely surprised with our experience;
straight forward meals well cooked and presented.

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