Merivale will open the newly acquired Hotel Centennial on 13 December.
The Paddington’s executive chef Ben Greeno will preside over the kitchen, collaborating with Fred’s Danielle Alvarez on the dining room and bar menu. Greeno will be joined by head chef James Evangelinos.
Greeno and Alvarez have created a menu influenced by a Mediterranean sensibility. “This is a nod to Southern Europe; food inspired by the season and what people want to eat,” says Greeno. “It’s what you’d like to make at home, but rather go out for.”
There will be a selection of flat breads from the wood-fired oven including minced lamb, merguez, yoghurt and pickled chilies and fennel, greens and garlic cream. Pastas and salads will also be available.
Seafood dishes feature prominently, with wood oven squid with aioli and cherry tomatoes, clams, fennel, chilli, roast bread and rouille present on the starters menu.
Grilled flounder with seaweed salsa verde and snapper fillet with tomato, verdicchio lemon and capers will be joined by whole roasted chicken, Rangers Valley cote de boeuf and steak frites.
Dessert options include lemon verbena custard tart with fresh peaches and nectarine along with roasted figs, rose, yoghurt sorbet.
Greeno and Alvarez have also introduced their take on the dessert synonymous with Hotel Centennial; waffles with banana caramel sauce and whipped cream.
Merivale have no plans for a major refurbishment of the space, however the front bar will be refreshed in the New Year.
The bar offering features simple snacks along with charcuterie, cheeses and flat breads from the main menu.
