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What makes ‘March into Merivale’ so special this year

March into Merivale, Sydney’s most highly anticipated food festival of gastronomic proportions, is back!

Taking over the heart of Sydney city’s ‘entertainment’ precinct, March into Merivale brings together all the renowned Merivale food and drink retailers from around the city and its constantly-extending surrounds to celebrate what they’re all about: food, grog and the life. And they do it well.

“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,” said the man behind the company, Justin Hemmes.

And there’s a tonne to look forward to…

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March into Merivale 2017 will take over the entire ivy complex and surrounding laneways. On arrival, guests will experience Ash Street like never before as the space is transformed into a bustling Asian street food market led by the revered Dan Hong. The smells of BBQ meats and sizzling seafood will mark the start of the culinary adventure, with bao, charcoal, dim sum, wok and sushi stations serving up everything from pork belly bao to oysters with ‘jalapeño and ginger nuoc cham’ and ‘kimchi fried rice with king crab’.

Up at Palings, food lovers will enter a world of the weird and wonderful, with menus captained by Patrick Friesen and Christopher Hogarth. A whole lamb on the spit will be the hero, served alongside quesadillas, Baja fish tacos, Nachos supreme tostados and the duo’s famed burgers. Guests will then ascend to a heavenly high tea at The Den, overflowing with decadent pastries, sweets, desserts, champagne and cocktails.

In ivy’s magnificent ballroom, enthusiastic epicures will stumble upon a magical European garden, inspired by what the French call ‘trouvaille’, a lucky find. Surrounded by a lush floral canopy, guests will feast on dishes prepared by Merivale’s Events Chef John Wilson, collaborating with a host of Merivale’s finest chefs. 

As the sun sets, playful party-goers can dive into the Balearic festivities at ivy pool. Inspired by his years living on the White Isle, 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 crème Catalan and patatas brava cones.

March into Merivale will also serve drinks expertly matched to the concepts of each area. Beer styles will be carefully selected to complement the menus, while classic cocktails are reimagined to reflect their respective surroundings.

Tickets to this year’s March into Merivale are $60 and include all food, plus three drink tokens to be redeemed at the various bars throughout the precinct. Get them here.

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