March into Merivale format changes to one night only
The March into Merivale format has been turned on its head for 2017, with the month long series of hospitality events being condensed into one night only.
The annual festival saw Sydney hospitality empire, Merivale, hosting a number of lunches, dinners, dining experiences and educational presentations throughout March, with leading chefs from the group including Lorraine Godsmark, Dan Hong and Peter Doyle all getting involved.
On the back of the group’s most successful year in 2016, Merivale has decided to completely change the format this year and host one event only on 22 March.
Justin Hemmes, CEO of Merivale, said “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. This year, fresh from the biggest period of growth in Merivale’s history, we want 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.”
On Wednesday 22 March, an event at ivy will celebrate ‘the best of Merivale’.
March into Merivale 2017 will take over the entire ivy complex and surrounding laneways. Ash Street will be transformed into a bustling Asian street food market led by Dan Hong, with offerings including bao and dim sum, wok and sushi stations serving pork belly bao; oysters with jalapeno and ginger nauo cham; and kimchi fried rice with king crab.
Up at Palings, the menus will be captained by Patrick Friesen and Christopher Hogarth. On offer will be a whole lamb on the spit, served alongside quesadillas, Baja fish tacos, Nachos supreme tostados and burgers.
High tea will be on offer at The Den, boasting pastries, desserts, Champagne and cocktails.
The ivy’s ballroom will resemble a European garden, inspired by what the French call ‘trouvaille’ – a lucky find. Surrounded by a floral canopy, guests will be offered dishes prepared by Merivale’s events chef John Wilson, collaborating with a host of Merivale chefs.
At ivy pool, executive chef Jordan Toft and his team will cook whole pork bellies over the fire, served and sliced with fennel aioli and summer fennel pollen, alongside wood-fired warm crme Catalan and patatas brava cones.
March into Merivale will also serve drinks matched to the concepts of each area.
Tickets to this year’s March into Merivale are $60 and include all food, plus three drink tokens.