Merivale’s Establishment precinct is evolving, with three chefs coming into new positions across the venue.
Dan Hong (Mr Wong, Ms.G’s) has been appointed executive chef of the Establishment portfolio and will be working across sushi e, Establishment Main Bar and Palmer & Co.
Hong will not only be in the kitchen of each brand, but also collaborate with chefs to assist with menu development and professional growth.
“I want to be known for the success of the chefs under me,” says Hong. “I get the most joy out of seeing my chefs develop and grow into confident and talented leaders.”
With Peter Doyle’s retirement in June to spearhead Merivale’s upcoming apprenticeship program, head chef Jacob Davey has taken over the creative direction of the two-hatted restaurant.
Davey says diners can expect to see more “interesting proteins” and “unexpected flavour combinations”.
New menu items include crab tart with harissa and almond along with ama ebi prawn tartare, kohlrabi, colatura, chilli, finger lime and nasturtium.
Michael Fox will join sushi e as head chef after spending time at Hong Kong’s Cabone.
The restaurant will debut a new menu Fox has worked closely on with Hong, which will showcase premium Australian seafood.
“We have introduced new flavour profiles and techniques to sushi e,” says Fox. “It’s our contemporary interpretation of Japanese food in Australia.”
Dishes include kombu-cured Hiramasa kingfish with aged ponzu, shiso and sansho oil alongside Hokkaido scallop sashimi with tosazu, daikon and finger lime.