march into merivale 2013

march into merivalefood fest ival 5 feb - 28 march 2013

DATE EVENT VENUE/PAGE NO.

Tues 26 Venice on the Rooftop Uccello 43

Pasta Master Class Beresford Hotel 41

Raid the Cellar Select Restaurants 38

Wed 27 Wine Trivia Slip Inn 43

Best of Bordeaux The Bottle Shop 44

Mamma’s Table Beresford Hotel 35

Thur 28 We Say Shiraz Bistrode CBD 44

The Sweet Spot Lorraine’s Patisserie 39

march

Sat 2 Green Eggs & Ham Lunch Ms.G’s 52

Mon 4 Summer Movie Nights Beresford Hotel 41

Vintage Cocktails Palmer & Co. 53

Tues 5 Learn to Sushi sushi e 39

Oh Portugal! Uccello 46


Wed 6 Lovely Bubbly Hemmesphere 51


Thur 7 The Sweet Spot Lorraine’s Patisserie 39

Sat 9 About Trout The Fish Shop 46

Vinos Y Tacos El Loco 52

Mon 11 Time Out Taste Test - Round 1 Uccello 47

Vogue & GQ Present ‘The Mandarin Edition’ Mr. Wong 47

Summer Movie Nights Beresford Hotel 41

Tues 12 Villa Maria Estate Master Class The Bottle Shop 48

European Laneway Ash Street 48


Wed 13 Villa Maria Estate Showcase Dinner Bistrode CBD 46


Thur 14 Go the Pies Palings Kitchen & Bar 47


Sat 16 Battlefi sh! The Fish Shop 55



Tues 19 Divine Cheese & Wine Tank Stream Bar 49

Mt Mary Comes to Town est. 49


Wed 20 Huon Hooke Goes French Felix 48

Cheers to Chocolate The Bottle Shop 54


Thur 21 Hops & Apples Bistrode CBD 44


Sat 23 A Diner No Finer Ms.G’s 53

Going Cactus El Loco 52


Time Out Taste Test - Final Uccello 47

Master Dim Sum Mr. Wong 54

Tues 26 Pork Off – East vs. West Ms.G’s 55

Generation Next with Gourmet Traveller est. 55


Wed 27 Aussie Wine Month 2013 Tasting Ivy Ballroom 51

LifeStyle FOOD Ask The Butcher Dinner Palings Kitchen & Bar 54


Thur 28 Sweet Somethings Bistrode CBD 56

february March


Introduction p5

$33 Meal Deals p7

Mr. Wong p8

est. p11

Palings Kitchen & Bar p12

Felix p15

Bistrode CBD p16

Uccello p19

sushi e p21

The Fish Shop p22

Abajo p25

Ms.G’s p26

Beresford Hotel p27

Merivale Events p30

Lorraine’s Patisserie p32

Launch Event p34

Event Details p35

Event Calendar p58

contents

i f you were an i ngred ient what would you be?

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March into Merivale is back. If you are what you eat, Merivale’s chefs have never been fresher, healthier and more willing to share. March into Merivale, Sydney’s signature food and wine festival returns on 5 February and runs until 28 March. This year, Australia’s finest ingredients meet their makers as twenty world-class chefs create dishes to die for at prices that won’t kill your appetite.

Launch Party – 6pm Tuesday 5 February. What better way to kick off a food and wine festival than by giving everyone a taste of the upcoming seven weeks? At the March into Merivale Launch Party you’ll enjoy our head chefs’ canapés, delicious cocktails, music and live performances whilst meandering through Ash Street, Ivy Ballroom and the new Palings Kitchen & Bar in ivy. A $30 ticket buys you eight food/drink tokens. Purchase now at merivale.com.au

merivale.com.au 7

The $33 Meal Deal.March into Merivale means the triumphant return of $33 meal deals, so there’s never been a better time to dine. During the festival you can indulge in a meal and drink at restaurants like est. and Bistrode CBD for just $33 per person, whilst at Merivale bars & pubs, $33 buys you a meal and drink for two people. The menus change frequently, so why not be the first to experience them all?

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Dan Hong, Jowett Yu, Eric Koh Dan says “Noodles”, Jowett says, “Rice” and Eric says “Mushrooms”. But no matter what the ingredient, one thing the star trio agrees on is that it must be FRESH (the caps are theirs, not ours). A fresh new way of cooking, a fresh approach to the Sydney Cantonese dining scene, and above all fresh (FRESH!) ingredients. Give the boys a fin would you?

Mr. Wong The latest addition to the multi-layered Establishment complex is the staggeringly popular Mr. Wong, serving fine Cantonese fare and an unrivalled selection of dim sum. The crowds have been flocking to Bridge Lane to try the signature Chinese-roasted duck, faux shark fin soup and abalone served steamboat style. Don’t believe it? Good Food declared Mr. Wong Sydney’s Best Restaurant for 2012. We think that deserves an extra round of dumplings please!

Special EventsHappy Chinese New Year! - Page 36

Vogue & GQ Present ‘The Mandarin Edition’ - Page 47

Master Dim Sum - Page 54

Establishment, 3 Bridge LaneBookings 9240 3000Head chefs Dan Hong, Jowett Yu, Eric Koh

merivale.com.au

Dan Hong Jowett YuEric Koh 11

Peter Doyle One of Peter’s lesser-known finishing touches is to plate his dishes alongside edible flowers. So if you’re looking for something to mop-up with, don’t be afraid to use a petal or two. Little wonder Peter remains one of Sydney’s best three-hatted chefs. Fresh food, harmony, focus and attention to detail have always been synonymous with his cooking.

est. The critics agree that est., Establishment’s fine dining restaurant, is the epitome of elegance, from its Champagne trolley on arrival through to the petits fours at the end. est. has been showered in innumerable chef’s hats and made a cameo appearance on last season’s MasterChef. C’est magnifique!

Special EventsRaid the Cellar - Page 38

Generation Next with Gourmet Traveller - Page 55

Mt Mary Comes To Town - Page 49

L 1, Establishment, 252 George StBookings 9240 3000Head chef Peter Doyle

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Christopher Whitehead If Christopher could come back as an ingredient it’d be a white peach. No, really – he says he’d like nothing better than to be poached in Champagne and covered with vanilla ice cream. Maybe that’s because he has vivid memories of climbing the peach tree outside his house and sinking his teeth into the first peach of the season. Or maybe he just has a sick fruit fetish. We’ll never know.

Palings Kitchen and Bar ivy’s newest foodie destination serves up the food you love to eat. Offering something for everyone, the menu has been created under the guidance of consultant Tim Pak Poy and Christopher. Embracing a deli, patisserie, wood grill and Thai canteen all under one roof, it’s the perfect place to enjoy lunch, dinner, or anything in between.

Special EventsLifeStyle FOOD Ask the Butcher Dinner - Page 54

Go the Pies - Page 47

L 1, ivy, 330 George StBookings 9240 3000

Head Chef Christopher Whitehead

merivale.com.au

Nathan Johnson Head chef Nathan Johnson has a thing for eggs. Not chickens, eggs. “They’re versatile, reliable and incredibly useful” he explains. For those who know him, Nathan’s egg worship comes as no surprise, if you spent ten years working under celebrity chef Gordon Ramsay, you’d be hard on the outside and a bit runny on the inside too.

Felix A romantic homage to the quintessential French brasserie, guests are charmed by its many authentic touches; walls of real Parisian subway tiles, imported French chandeliers and a beautiful pewter bar. What’s not to love?

Special EventsRaid the Cellar - Page 38

Charcuterie Master Class - Page 38

Huon Hooke Goes French - Page 48

Beef & Burgundy - Page 42

European Laneway - Page 48

Ash St, SydneyBookings 9240 3000Head Chef Nathan Johnson

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Jeremy Strode Like most Englishmen, what Jeremy can do with an onion has to be seen to be believed. And, occasionally, he likes to cook with them as well. Like Jeremy’s cooking, onions are tasty, many layered and wholly versatile, even earning a coveted chef’s hat at the 2012 SMH Good Food Guide Awards. That would be Jeremy, not the onion.

Bistrode CBD Hotel CBD’s restaurant on the first floor serves classic bistro fare executed with precision and technique normally reserved for the French. Every Bistrode CBD dish is created to showcase the purity of fresh local produce.

L 1, 52 King StBookings 9240 3000Head chef Jeremy Strode

Special EventsSweet Somethings - Page 56

Pigs Fly Tonight - Page 42

Hops & Apples - Page 44

Villa Maria Showcase Dinner - Page 46

We Say Shiraz - Page 44

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David Lovett Head chef David Lovett says his favourite ingredient by far, is pork. Probably because it’s as versatile an ingredient as he is a chef. David says his aim is to “use every part of the pig except the squeal”. Not only has he succeeded beyond his wildest dreams, but David spends his down time working on his recipe for Hog’s Breath soup.

Uccello With a commanding view over the ivy’s Pool Club, this Italian eatery provides an elegant escape from the hustle and bustle of the CBD. Here you’ll find the high point of your day with classic Italian cooking, along with a fine drop from Uccello’s cellar. Then kick back post-meal with a drink by the relaxing pool.

Special eventsRaid the Cellar - Page 38

Time Out Taste Test - Page 47

Oh Portugal! - Page 46

Venice on the Rooftop - Page 43

L 4, ivy, 320 George StBookings 9240 3000Head chef David Lovett

merivale.com.au

Ura-san For the young man of the sea who performs miracles with fresh fish and surfs daily, what else could his ingredient be but salt? He lives for it, cooks with it and bends it to his will. But he does not enjoy being covered by it in a cold photographer’s studio. And who could blame him?

sushi e Dining at sushi e is a highly interactive experience for those with an adventurous streak. Most diners let the talented chefs choose for them and never regret a bite. Fortunately for the faint-hearted, they can still order their favourite dishes straight from the menu.

Special EventsLearn to Sushi - Page 39

LifeStyle FOOD Sake Meet Sushi - Page 42

L 4, Establishment, 252 George StBookings 9240 3000

Head chef Nobuyuki Ura

merivale.com.au 23

Jeremy Strode Jeremy ‘overseas’ the delicious fare at The Fish Shop. His take on quintessential seafood is nothing less than holy mackerel. It’s said that the fresh fish of the day – with or without onions – is enough to make a grown man cry.

The Fish Shop A whitewashed slice of classic seaside Americana, right in the heart of Potts Point. Fresh, locally caught fish, mouth-wateringly prepared and complemented with cold beer in tubs of ice. Sample the top class drinks menu or drop a line at the Amateur Fishing Club Bar. Whether you pull up a stool and stay ‘til closing or take-away, at The Fish Shop, fish are friends and food.

Special EventsAbout Trout - Page 46

Battlefish! - Page 55

22 Challis Ave, Potts PointNo bookings requiredHead chef Jeremy Strode

merivale.com.au

Ground floor, ivy, 320 George StBookings 9240 3000Head chef Claudio Morales

merivale.com.au

Claudio Morales Thanks to his Chilean background, Claudio Morales can be counted on to be hot blooded but soft of heart, just like his preferred ingredient the avocado. Latino cooking knows a good super food when it tastes one, so avocados are used in all manner of dishes to cool, balance or lull the palette into a false sense of security.

Abajo Coming soon, Merivale’s newest offering is actually pronounced “Abacco”. A simply amazing Latin restaurant that offers world-class South American food as well as arriba! margaritas. With a sensational menu designed by Claudio in conjunction with Tim Pak Poy, you’ll find Abajo tucked within ivy in a trompel’oeil passageway. So while getting there may be half the fun, it’s getting up and leaving that will take considerable willpower.

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Patrick Friesen and Paul Donnelly continue the double-act at Potts Point’s favourite high-wire eatery. Patrick hails from Canada and not surprisingly, refers to maple syrup as “nature’s own sauce”. Paul is maaaaaad for fish sauce, the tasty backbone of Asian cooking. Be the first to tell your grandkids you were there on the night they got the two sauces mixed up.

Ms.G’s In the heart of trend-setting Potts Point, Ms.G’s stands out for its anarchic, twisted take on Asian standards and dude food. With Patrick and Paul in the kitchen, you just know this is a place where anything can (and often does) happen.

Special EventsPork Off: East vs. West - Page 55

Lunar Feasts - Page 36

Green Eggs & Ham Lunch - Page 52

Hither Slither - Page 36

A Diner No Finer - Page 53

Prom Night - Page 39

155 Victoria St, Potts PointNo bookings requiredHead chefs Patrick Friesen and Paul Donnelly

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354 Bourke St, Surry HillsBookings 8313 5000Head chef Reid Hingston

Reid Hingston Chili is hot, smells good and leaves an unforgettable first impression, not unlike Reid himself. Yes, we’re aware “smells good” may seem like a bit of a stretch, but if you spent all day in Reid’s kitchen, you’d smell fantastic too.

The Beresford Hotel Located in funky Surry Hills, The Beresford is a whole lot of things: a warm and inviting local for inner-city residents, a cutting-edge music venue and a charming meeting place. Its lush courtyard, strewn with lights, is a favourite night time hangout.

Special EventsPasta Master Class - Page 41

Wood-fired Pizza Master Class - Page 41

Mamma’s Table - Page 35

Summer of Riesling - Page 43

Summer Movie Nights - Page 41

Merivale Meetings & Events, SydneyBookings 9240 3000Head Chef David O’Brien

David O’Brien David’s go-to ingredient is, are, and always will be, herbs. Just ask the hundreds of meals and canapés he plates every week and they’ll fairly scream “herbs”. David’s best – and some say only – friend is the bohemian herb French tarragon. You know that saying about people who start to resemble their pets? Well, just be grateful we only shot David from the neck up.

Events Ask David O’Brien what he loves about catering for diverse events like weddings, conferences and March into Merivale and his answer is simple: “You take an idea then brief it, build it, drive it and deliver it. You see the start and the end”. It’s an attitude that inspires his kitchen and service teams too.

Special EventsAussie Wine Month 2013 Tasting - Page 51

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Lorraine Godsmark If Lorraine were an ingredient she’d be vanilla. Not because in its original form it’s lush and likes to hang about in trees. Rather, Lorraine’s undying love for vanilla begins when it’s been processed into a smooth delicious paste that’s the best of both worlds; exotic and expensive.

Lorraine’s Patisserie For those who’ve missed Lorraine’s pastries at Yellow in Potts Point, the wait is over. Lorraine and her works of art can now be found in a specially dedicated space in Palings Lane. “When I do a dish, it always has my own slant on it” says Lorraine. “A lot of my work is of the classic mould, but some of the more contemporary offerings are really beautiful and exciting, so my plan is to marry both”.

Special EventsThe Sweet Spot - Page 39

Palings Lane, 320 George StEnquiries 9240 3000Pastry Chef Lorraine Godsmark

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launch eventmarch into merivale

Help us kick off our annual food and wine festival in high style. Merivale’s talented head chefs are coming together to take over Ash Street, Ivy Ballroom and Palings Kitchen & Bar. They’ll present their finest culinary handiwork alongside delicious cocktails and fabulous Merivale-style entertainment.

$30pp for eight food/drink tokens

ivy, 320-330 George St, Sydney

Tuesday, 5 February, 6-9pm

Top-up tokens available on the night

Purchase tickets at merivale.com.au

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special events This year, Merivale’s chefs have run wild with imagination to create over sixty enticing and irresistible events for your taste buds. Don’t forget, you are what you eat!

CLICQUOT BY THE POOL

Throughout March into Merivale, we’ll be serving specially priced flutes of Veuve Clicquot for you to sip by the pool. Cheers!

$20 a flute or $99 a bottle

Pool Club, Level 4, ivy, 320 George St, Sydney

5 February – 28 March. No booking required

TASSIE COMES TO TOWN

A taste of Tasmania comes to Sydney. Three of the state’s finest whiskey distilleries are showing off their wares at an exclusive tasting, alongside a showcase of Tasmanian salmon and cheese.

$35pp includes whiskey and food tastings

The Bottle Shop, 1 Palings Lane, 320 George St, Sydney

Thursday, 7 February & Friday, 8 February, 6pm. Bookings essential 9240 3000

MAMMA'S TABLE Join our shared long table and get to know the neighbourhood. Our Wednesday night communal dinner includes shared dishes of pasta, salads and pizza, just like mamma used to make!

$40pp includes food, wine and the essence of Italian family dining

The Beresford Hotel, 354 Bourke St, Surry Hills

Wednesdays from 6 Feb-27 March. Bookings essential 8313 5000

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HAPPY CHINESE NEW YEAR!Sweep away any ill-fortune and make way for a fresh batch of luck as we celebrate the Year of the Snake with a Chinese New Year celebration.

$88pp seven dish shared banquet menu

Mr. Wong, 3 Bridge Lane, Sydney

8 to 13 February, 6pm

Bookings essential 9240 3000

HITHER SLITHER

Celebrate Tet Ngyuen Dan – the Vietnamese Lunar New Year. To usher in the Year of the Snake, we’re going to slither around Vietnam’s culinary regions, showcasing traditional recipes, techniques and produce.

$60 traditional Vietnamese banquet

Ms.G’s, 155 Victoria St, Potts Point

Sunday, 10 February, 12 noon


LUNAR FEASTSAs part of the City of Sydney Chinese New Year Festival, dine Banquet-style on a fabulous Chinese inspired menu and slurp a slushee as you go!

$50pp includes eight courses and a slushie


8-24 February, Friday and Sunday lunches

(except Sunday, 10 Feb)


RAID THE CELLAR

Our popular Raid the Cellar event is back! Every Tuesday, enjoy a three-course meal on us when you spend $120pp on wine ($180pp at est.). This is your chance to try that divine bottle or two you’ve always dreamed about.

Spend $120 per guest on wine (est. $180pp) and receive a three-course

meal for free

est. Uccello, Felix, Ash St. Cellar

Every Tuesday from 12 February-26 March, lunch & dinner


CHARCUTERIE MASTER CLASSLearn the finer points of charcuterie in this master class conducted by Felix head chef Nathan Johnson. Try your hand at terrines and pâtés and take your gourmet wares home with you.

$110pp includes class, dinner and glass of wine

Saturday 23 February, 3pm class, 5.30pm dinner

Felix, 2 Ash St, Sydney


GOODY GOODY YUM DROPSYou’ve heard through the grapevine about the latest trends for natural, organic, bio and orange wines but do you know what they all mean? Learn the difference at this tasting led by our Master Sommelier Franck Moreau.

$30pp includes wine tasting and nibbles

Tank Stream Bar, 1 Tankstream Way, Sydney

Tuesday, 19 February, 6pm


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LEARN TO SUSHI

March into Merivale’s popular sushi e classes are back! Book early to learn tips on creating mouth-watering sushi, followed by dinner with a glass of wine or beer.

$110pp includes class, dinner and a glass of wine or beer

sushi e, Level 4, Establishment, 252 George St, Sydney

Tuesday 12 February and Tuesday 5 March, 5.30pm and 9.15pm sessions


PROM NIGHTBreak out the corsage! Couples and groups are invited to celebrate Valentine’s Day with our spiked punch on arrival, banquet menu, photo booth, retro DJ and ‘disco’. There’s even a prize for prom king and queen!

$80pp seven dish shared menu with spiked punch


Thursday, 14 February, 6.30pm


THE SWEET SPOTGuest Merivale pastry chefs, including dessert divas Jane Strode and Lorraine Godsmark, contribute their best creations to this pop-up dessert degustation at a communal table.

$35pp for three dessert courses

Lorraine’s Patisserie, Palings Lane, 320 George St, Sydney

Thursday nights from 14 Feb-21 March, 7pm-10pm


(walk-ins accommodated where possible)

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SUMMER MOVIE NIGHTSEnjoy a bowl of pasta with a complimentary movie on the big screen in our leafy courtyard. We’ll even throw in popcorn and fairy floss for good measure! Catch classic films like Casablanca in February and cult films like The Goonies in March.

$15 pasta dishes + $5 Heineken


Every Monday in February and March, movie runs 7pm - 9pm

Enquiries 8313 5000. No bookings necessary

WOOD-FIRED PIZZA MASTER CLASSJoin an intimate class of 10 to learn how to make delicious wood-fired pizza. Enjoy nibbles and a glass of wine, with fresh pizza straight from the oven.

$45pp includes master class, pizza, nibbles and glass of wine or beer


Tuesday, 19 February 6.30pm


PASTA MASTER CLASSIf there’s one thing our chefs at The Beresford know all about, it’s how to make perfect pasta. Learn their secrets then enjoy the pasta dish made before your eyes.

$45pp includes master class, pasta, nibbles and glass of wine or beer


Tuesday, 26 February 6.30pm


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BEEF & BURGUNDY

Four beef courses and one cheese course, all matched to a selection of burgundy handpicked by our French sommeliers... It’s decadent but wonderfully delicious. Leave your vegetarian friends at home for this one!

$185pp includes five courses

with matching burgundy wines


Wednesday, 20 February, 6.30pm


PIGS FLY TONIGHTIn this six-course pork-themed extravaganza, Jeremy Strode takes a culinary trip around the world, presenting his favourite pork dishes.

$85pp includes six courses and a glass of wine

Bistrode CBD, Level 1, Hotel CBD, 52 King St, Sydney



LIFESTYLE FOOD SAKE MEET SUSHI DEGUSTATIONLearn more about the painstaking creation of Japan’s famous rice wine, sake and the art of matching different sakes to food before dining with our own sake sommelier.

$115pp includes six-course sake and sushi tasting menu

sushi e, Level 4, Establishment, 252 George St, Sydney



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SUMMER OF RIESLINGInspired by chic New York wine bar Terroir’s love of Riesling and back by popular demand! Discover a new favourite Riesling at this tasting that includes more than 80 options from around the world, plus a selection of cheeses to nibble.

$30pp includes wine tasting and cheese


Saturday, 23 February, noon-2pm


VENICE ON THE ROOFTOP

We’re channelling the fun and frivolity of Venice’s famous Carnevale festival. Embrace the masquerade and enjoy our Venetian themed four-course menu, with a cocktail on arrival. We’ll have a prize for the best mask!

$120 four courses with matching wines and cocktail

Uccello, Level 4, ivy, 320 George St, Sydney

Tuesday, 26 February, 6.30pm


WINE TRIVIA

Grab your friends and test your collective wine knowledge. Master sommelier Franck Moreau and his team will pour the wines and ask the questions. 1st prize: $500 worth of wine; Runner-up prize: bottle of Dom Perignon.

$25pp includes trivia and four beverages

Slip Inn Sand Bar, 111 Sussex St, Sydney



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HOPS AND APPLESJeremy Strode showcases six courses from his classic bistro menu, demonstrating how each dish works with both boutique and big brand beers & ciders.

$85pp includes six courses with matched drinks


Thursday, 21 March, 6.30pm


WE SAY SHIRAZLearn about the variations in shiraz when Merivale’s Master Sommelier Franck Moreau pits the Barossa Valley’s famed St Hallett against varietals from Hawke’s Bay in New Zealand and the Rhône Valley in France.

$95pp includes four courses with matching wines




BEST OF BORDEAUXBordeaux ambassador Florent Bouvier presents the best-value wines from the region he calls home. Talk trends as you try some of his favourite drops from 2009, regarded as one of the greatest Bordeaux vintages of the past thirty years.


The Bottle Shop, 1 Palings Lane, 320 George St Sydney

Wednesday, 27 February, 6pm


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* Terms and conditions apply. Limit of three $13 credits per Cardmember. Offer available from05/02/2013 – 28/03/2013. American Express Australia Limited (ABN 92 108 952 085). Australian Credit Licence No. 291313. ® Registered Trademark of American Express Company. AMXGMS0158_B

and be $13merrier*

Use your American Express® Card on any Marchinto Merivale $33 meal deal at any of the participating Merivale establishments between 5 February and28 March 2013 and get a $13 credit back on your statement – you can do this up to three times throughout the promotion! Offer is limited to the first 3,000 registrations.

Register your Card from 5 February, 2013.Visit amexnetwork.com.au/merivale

Eat, drink

AMXGMS0158_150x100_MerivaleOffer.indd 1 21/12/12 2:26 PM

ABOUT TROUTLearn how to fillet Petuna ocean trout and cook it in Jeremy Strode’s hands-on master class, followed by the freshest of fish lunches and glass of Tasmanian wine.

$75pp includes master class, lunch and a glass of wine

Saturday, 9 March, 10.30am class, lunch from 12 noon

The Fish Shop, 22 Challis Ave, Potts Point


OH, PORTUGAL!Uccello is turning Portuguese! Uccello chef Ricardo Ferreira and his wife Ana Leão, who have several Michelin stars to their credit, create this special homage to their homeland.

$85pp five courses & drink on arrival (matched wines avail. at additional cost)

Uccello, Level 4, ivy, 320 George St, Sydney

Tuesday, 5 March, 6.30pm


VILLA MARIA ESTATE SHOWCASE DINNERMeet Villa Maria Estate Senior Marlborough Winemaker, Jeremy McKenzie, at this five-course degustation dinner created especially to match wines from New Zealand’s most-awarded winery.

$95pp includes five-course degustation with matched wines


Wednesday, 13 March, 6.30pm.


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VOGUE & GQ PRESENT: THE MANDARIN EDITIONEast-West diplomacy doesn’t get any hipper than this! Mr. Wong serves up an impeccable Mandarin-inspired banquet to celebrate Vogue’s inaugural Chinese Shopping Guide, matched to wines from cult drops, Croser and Petaluma.

$130pp includes seven dish shared menu with matching wines


Monday, 11 March, 7pm


TIME OUT TASTE TESTIn two separate rounds, six apprentice chefs go all-out to impress with their dishes. Join us as these rising culinary stars flex their muscles in the kitchen and vote to see the best apprentices go through to the Time Out Taste Test final.

$75pp includes six courses and drink on arrival (rounds 1&2)

$85pp includes six courses and drink on arrival (final)

Uccello, Level 4, ivy, 320 George Street, Sydney

Rounds 1&2, Monday, 11 & 18 March, 6.30pm Final, Monday, 25 March, 6.30pm


GO THE PIES

We set Merivale chefs one very Australian challenge: can you make the ultimate meat pie or sausage roll? Taste the results of their epic bake-off and vote for your favourite.

$30pp includes tastings and drink on arrival

Palings Kitchen & Bar, Level 1, ivy, 330 George St, Sydney

Thursday, 14 March, 6pm


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EUROPEAN LANEWAYWe’re turning our European-style laneway into a twilight street fair showcasing the best of the continent’s food and wine. Take a cultural pilgrimage through the regions of Europe and enjoy flavours from France, Spain, Italy...


Ash St, Sydney

Tuesday, 12 March, 5.30-8.30pm


VILLA MARIA ESTATE MASTER CLASSDiscover how Villa Maria Estate became New Zealand’s most-awarded winery at this master class hosted by Senior Marlborough Winemaker, Jeremy McKenzie. Enjoy tastings from classic Sauvignon Blanc to its finest single-vineyard Pinot Noir.



Tuesday, 12 March, 6pm


HUON HOOKE GOES FRENCHThe renowned wine critic celebrates the differences between French and Australian wines at this four-course dinner that will showcase best-value drops from each country.

$100pp includes four courses with matched wines and Huon Hooke’s wine app


Wednesday, 20 March, 6.30pm


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ASIAN NIGHT FEASTSDrop into the laneway next to Establishment and enjoy delectable Asian dishes from Mr. Wong, sushi e, Sunee’s Thai Canteen and Ms.G’s. We’ll keep the party vibe going with plenty of entertainment.


Bridge Lane, Sydney

Monday, 18 March to Friday, 22 March, 5-9pm


DIVINE CHEESE & WINE

Cheese lovers, this one’s for you. We match eight of the finest cheeses from Australia on a Plate on with eight perfect wines.

$40pp includes wine tasting and cheese

Tank Stream Bar, 1 Tankstream Way, Sydney



MT MARY COMES TO TOWNMt Mary is one of the oldest and greatest wine producers in Victoria’s Yarra Valley, whose Quintet and Triolet blends are inspired by the celebrated wines of Bordeaux. Meet the winemakers Sam and David Middleton over a delectable dinner from three-hatted chef Peter Doyle.

$250pp includes five courses with matched Mt Mary wines

est., Level 1, Establishment, 252 George St, Sydney



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W I N A T R I PT O M A R L B O R O U G H

W I T H V I L L A M A R I A E S TAT E

Sign up to receive offers and news from Merivale Restaurants and you could win a fantastic trip for two to Villa Maria’s Marlborough winery in New Zealand or one of 100 limited edition Merivale cookbooks.*

The main prize includes return flights to Blenheim, Marlborough, three nights accommodation, and a private tour of Villa Maria’s Marlborough winery and vineyard.

To enter, visit merivale.com.au/win

*Competition ends 28 March 2013 and is open to Australian residents of NSW. Draw takes place 4 April 2013. Entrants must be over 18 years. Full t&cs at merivale.com.au/win. NSW Permit No. LTPS/12/11158

AUSSIE WINE MONTH 2013 TASTING (WITH GOURMET TRAVELLER WINE)

Find a new favourite drop as you taste your way around this selection of more than 150 wines from over 25 Australian regions. Meet the winemakers and Merivale’s top sommeliers, Dan Sharp (est.), Adrian Filiuta (Felix), and David Wood (Mr. Wong) who can answer your wine-related questions, whilst you enjoy refreshments from our talented Meetings & Events head chef, David O’Brien.

$30pp + booking fee includes wine tasting, refreshments, Riedel glass & giftbag

Ivy Ballroom, Level 1, 320 George St, Sydney

Wednesday, 27 March, 6-9pm

Bookings essential 9240 3000 or merivale.com.au

LOVELY BUBBLY

Gather your fellow Champagne aficionados for this indulgent night of tastings from 20 French Champagne houses. Enjoy bubbles from our favourite boutique producers along with the big names, served with chic canapés.

$90pp includes Champagne tastings and canapés

Hemmesphere, Level 4, Establishment, 252 George St, Sydney

Wednesday, 6 March, 6.30pm-9pm


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GOING CACTUSBecome a tequila connoisseur at this master class: discern the difference between tequilas with four tastings, three tequila-based cocktails and three gourmet tacos.

$50pp includes four tastings, three cocktails & three tacos

El Loco, 64 Foveaux St, Surry Hills

Saturday, 23 March, 4pm-5.30pm


VINOS Y TACOSIs wine a fine accompaniment to tacos? Let us show you how perfect this marriage can be at a tasting that includes a selection of Latin wines, hosted by our Uccello head sommelier.

$45pp includes Latin wine tasting and tacos

El Loco, 64 Foveaux St, Surry Hills

Saturday, 9 March, 12.30pm-2.30pm


GREEN EGGS & HAMThis zany lunch pays homage to Dr Seuss (who would have turned 109 today) and his classic children’s books. Enjoy four courses and a Dr Seuss cocktail on arrival – either a pink snow cone or slushee – inspired by The Cat in the Hat Comes Back.

$60pp adults, $30pp kids includes four courses

and drink on arrival


Saturday, 2 March, 12 noon


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A DINER NO FINERChefs Patrick Friesen and Dan Hong travel back to 1950s America for their fun diner-inspired menu. Enjoy a retro four-course menu and soak up Ms.G’s temporary nostalgic transformation.

$50pp includes four courses with a shake or soda




VINTAGE COCKTAILSCelebrate old-school bartending at its very best at this vintage-themed evening that will serve up classic cocktails in glamorous style. Sip and snack to the beat of a soothing jazz ensemble.

$70pp includes four cocktails and canapés

Palmer & Co., Abercrombie Lane, Sydney

Monday, 4 March, 6.30pm-9.30pm


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CHEERS TO CHOCOLATE

Aurélie Raillon of luxury French chocolate producer Valrhona knows a thing or two about matching fine chocolate with wine. Join her for this tasting in which she shares her insider tips.

$40pp includes wine and chocolate tasting


Wednesday, 20 March, 6pm


LIFESTYLE FOOD ASK THE BUTCHER DINNERCarnivores, rejoice. Head chef Christopher Whitehead presents a shared menu of the finest cuts from meat boutique Victor Churchill, while the butchery’s co-founder and host of Ask the Butcher on LifeStyle FOOD, Anthony Puharich, shares his extensive product knowledge.

$70pp four course shared menu

(matched wines at additional cost)

Palings, Level 1, ivy, 330 George St, Sydney

Wednesday, 27 March, 6.30pm


MASTER DIM SUM

What Mr. Wong doesn’t know about dim sum isn’t worth knowing! Learn the secrets to making irresistible dim sum, followed by a post-class dinner that includes wine and drinks.

$110pp includes master class, dinner and drinks


Monday, 25 March, 6pm class followed by dinner


PORK OFF: EAST VS WESTWho will win the battle of the pig? In this six-course feast, Jeremy Strode from Bistrode CBD and Patrick Friesen from Ms.G’s create their best British and Asian pork dishes.

$85pp includes six courses and a glass of wine or beer


Tuesday, 26 March, 6.30pm


GENERATION NEXT WITH AUSTRALIAN GOURMET TRAVELLERTake a peek at the brilliant culinary ideas coming out of the next generation of rising chefs at this exclusive dinner curated by Australian Gourmet Traveller. Taste the talents of these rising stars over a six-course dinner matched with up-and-comers in the wine world.

$180pp six courses with matched wines

est., Level 1, Establishment, 252 George St, Sydney



BATTLEFISH!

We pit chefs Jeremy Strode and Jonathon Thorne (The Fish Shop) against Dan Hong and Patrick Friesen (Ms.G’s) in this epic seafood cook-off. See who has a meaner way with marine critters and vote for your favourite via twitter.

$80pp includes six courses (matched wines at additional cost)

The Fish Shop, 22 Challis Ave, Potts Point



BBQ SUNDAYS IN THE COURTYARDWe’re lighting up the wood-fired barbeque in our courtyard to bring you a mouth-watering spread of our signature Italian dishes, plus perfectly cooked wagyu steaks, sausages, salads, antipasto and more. Buon appetito!

$25 per plate


Every Sunday in Feb and March (excl. 3 March), 12pm-4pm

Enquiries 8313 5000. No bookings necessary

SWEET SOMETHINGS

Sydney’s most famed dessert divas, Jane Strode and Lorraine Godsmark, don’t mind a little friendly competition (they once cooked together at Rockpool). Each presents three courses for this decadent dessert degustation.

$70pp includes six-course dessert degustation and glass of wine

Bistrode CBD, L 1, Hotel CBD, 52 King St, Sydney

Thursday, 28 March, 7pm


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Visit lifestyle.com.au/food for 15,000+ free recipes, 800+ instructional videos, the world’s bestcelebrity chefs and great competitions every day.

ENTERTAININGEVERYDAY

AUSTRALIA’S ONLY 24/7 FOOD CHANNEL DEDICATED TO THE WORLD’S BEST CHEFS

Tue 05 March into Merivale Launch Event ivy 34

Wed 06 Mamma’s Table Beresford Hotel 35

Thur 07 Tassie Comes to Town The Bottle Shop 35

Fri 08 Tassie Comes to Town The Bottle Shop 35

Lunar Feasts Ms.G’s 36

Sat 9 Happy Chinese New Year, everyday Sat 9 - Wed 13 Mr. Wong 36

Sun 10 Hither Slither Ms.G’s 36



Wed 13 Mamma’s Table Beresford Hotel 35

Thur 14 Prom Night Ms.G’s 39


Fri 15 Lunar Feasts Ms.G’s 36

Sun 17 Lunar Feasts Ms.G’s 36


Tues 19 Wood-fired Pizza Master Class Beresford Hotel 41

Goody Goody Yum Drops Tank Stream Bar 38


Wed 20 Beef & Burgundy Felix 42

Pigs Fly Tonight Bistrode CBD 42


Thur 21 LifeStyle FOOD Sake Meet Sushi sushi e 42


Fri 22 Lunar Feasts Ms.G’s 36

Sat 23 Summer of Riesling Beresford Hotel 43

Charcuterie Master Class Felix 38

Sun 24 Lunar Feasts Ms.G’s 36


february


Printed & distributed Free Media Australia All Rights Reserved 2013 #16776










march













































february March


Introduction p5

$33 Meal Deals p7

Mr. Wong p8

est. p11


Felix p15

Bistrode CBD p16

Uccello p19

sushi e p21

The Fish Shop p22

Abajo p25

Ms.G’s p26

Beresford Hotel p27

Merivale Events p30


Launch Event p34

Event Details p35

Event Calendar p58

contents










march













































february March


Introduction p5

$33 Meal Deals p7

Mr. Wong p8

est. p11


Felix p15

Bistrode CBD p16

Uccello p19

sushi e p21

The Fish Shop p22

Abajo p25

Ms.G’s p26

Beresford Hotel p27

Merivale Events p30


Launch Event p34

Event Details p35

Event Calendar p58

contents










march













































february March


Introduction p5

$33 Meal Deals p7

Mr. Wong p8

est. p11


Felix p15

Bistrode CBD p16

Uccello p19

sushi e p21

The Fish Shop p22

Abajo p25

Ms.G’s p26

Beresford Hotel p27

Merivale Events p30


Launch Event p34

Event Details p35

Event Calendar p58

contents


march into merivale 2013

Documents

mammas table beresford

bottle shop

rooftop uccello

sweet somethings bistrode

shiraz bistrode cbd

taste test final uccello

taste test round

sushi sushi e