March Into Merivale is a culinary spectacular that promises a unique and extensive spectrum of food and drinks when it returns on Wednesday, March 22nd with it’s traditionally huge launch party.
The first night of March into Merivale 2017 will conquer the whole ivy complex and surrounding laneways with guests experiences a bustling Asian street food market led by the revered Dan Hong upon arrival. Here they can expect the aromas of the cooking BBQ and seafood they will soon experience.
Upstairs at Palings, a menu curated by Patrick Friesen and Christopher Hogarth will see a whole lamb on the spit served alongside quesadillas, Baja fish tacos, Nachos supreme tostados and burgers. Further up at The Den, pastries, sweets, desserts, champagne and cocktails will be next on the itinerary.
A magical European garden will be the setting for ivy’s ballroom with a floral canopy and even more dishes on offer from Marivale’s Events Chef John Wilson.
During sunset at the infamous ivy pool, those in attendance can take a swim whilst Executive Chef Jordan Toft and his team cook pork bellies over the fire, served and sliced with fennel aioli and summer fennel pollen, alongside wood-fired warm crème Catalan and patatas brava cones.
A selection of beer, wine and cocktails will naturally be on offer throughout the evening that further complement the food menu.
March into Merivale – Launch Party 2017
Wednesday 22 March, 5.30pm – late
ivy, 330 George Street, Sydney
Tickets: $60 (incl. all food and three drink tokens)
Tickets and further information is available from merivale.com.au/marchintomerivale