Wok On with Merivale

March in to Merivale is coming to an end in only a couple of days, and to cap off a month of amazing food and delicious drinks, Establishment threw a one night only celebration of the best Asian fare the Merivale group has to offer.

Wok On brought together three chefs – Paul Donnelly, Dan Hong, and Noboyuki Ura – to introduce their best dishes to a crowd who were eager to sample some of Sydney’s most popular dishes. Alongside champagne, sake, and cocktail slushees, guests were given six tokens upon entry that allowed them to sample a dish from every restaurant in attendance.

Sushi E presented a seafood-heavy menu of barbequed prawns with chilli and lime, crab and prawn fried rice, and wagyu beef salad. Ms. G’s also had a lot to offer from under the sea, including prawn toasts with yuzu ailo and ocean trout with papaya, nahm jim, and guacamole. Of course, any fan of seafood couldn’t go past Sushi E’s raw bar – snapper, tuna, and salmon sashimi; and a dynamite roll of salmon and avocado.

Sadly, for a vegetarian like me, there were a few things I could only admire from afar – but that’s okay, Mr. Wong had plenty of herbivore treats, including steamed wild mushroom and water chestnut dumplings, and a salad of egg noodles with cucumber and chilli.

When I realised I had worked my way through all the vegetarian dishes and still had tokens left, I just slowly made my way back around the stalls – and I picked up a glass of sake as well.

Kanpai!

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