After a booming year of acquisitions and openings, on Wednesday Merivale delivered March Into Merivale 2017 in one spectacular night, taking over the entire ivy complex and surrounding laneways.
Ash Street was transformed into an Asian street food market, sporting BBQ meats and sizzling seafood, led by the revered Dan Hong. Bao, charcoal, dim sum, wok and sushi stations served up treats ranging from pork belly bao, to oysters with ‘jalapeño and ginger nuoc cham’.
In Palings, guests were offered menus captained by Patrick Friesen and Christopher Hogarth, accompanied by a Mexican wrestling match. A whole lamb on a spit was the hero, served alongside quesadillas, Baja fish tacos, Nachos supreme tostados and the duo’s famed burgers.
In The Den, guests enjoyed “heavenly high tea” bursting with decadent pastries, sweets and desserts, washed down with champagne and cocktails. Ivy’s magnificent ballroom boasted a magical European garden, inspired by ‘trouvaille’ (French: ‘a lucky find’) and offering a huge cheese platter.
Up at ivy pool bar, executive chef Jordan Toft cooked up whole pork bellies over the fire, inspired by his years living on the White Isle.
“Since its inception nearly a decade ago, March into Merivale has offered Sydney a spectacular feast of culinary events and food experiences, evolving each year with our expanding portfolio,” said Merivale CEO Justin Hemmes.
“This year, fresh from the biggest period of growth in Merivale’s history, we [wanted] to deliver one exceptional experience that celebrates the group’s diversity and quality of offering, as well as the talent and creativity leading Merivale into our exciting future.”
