March into Merivale Launch Party 2011

Note: March into Merivale Launch Party 2012 is now published.

The March into Merivale Launch Party 2011 kicked off on the evening of 24 February with a fantasy scene. Leggy brunettes that could have stepped out of a Garden of Eden moved seductively as they posed with offerings of vegetables and fruit.

Food Garden of Eden

The Ash Street laneway was lined up with stalls from five restaurants in the Merivale Group. Upstairs, in the elegant Ivy Room, the remaining seven restaurants drew an eager crowd and queues formed at times for a chance to sample some of the food on offer.

Ash Street laneway

Mad Cow stand

Unlike previous Merivale launches, entry to the event cost $20 which included 6 food tastings from any of the 12 Merivale restaurant stands and 2 drinks with a choice of sparkling, red wine, white wine or beer. Additional food and drink coupons were also available for purchase on the night.

The entry fee resulted in a more organised crowd control which contributed to a more refined and relaxed ambience in stylish surrounds. The food tastings varied in style from canapés to small entrée sized meals, each showcasing the style of cuisine from the various restaurants.

Some of the chefs were on board such as Peter Doyle from est., Jeremy Strode from Bistrode CBD and Dan Hong from Lotus. Among notable guests, there was Adriano Zumbo who we had the opportunity to meet and who graciously allowed us a couple of photographs for our foodie nephew.

With such events, we let the photographs and their captions tell the rest of the story.

Live musicians among the restaurant stands

Ms. G’s stand – (not mine) which Mr G was quick to point out

Felix: Oysters from Merimbula

…freshly shucked, creamy and briny.

Felix: Chicken liver pate with currant relish

Felix: Caramelised onion and goats cheese tartlet…

…at first, one tartlet was served then later in the evening they became two

Lotus: Mini pulled pork and coleslaw sandwiches

Mad Cow: signature beef tartare…

… fresh and subtle in flavour

Mad Cow: Barbequed Rangers Valley wagyu flank steak with chimichurri sauce

Ms. G’s: Chilli cheese dog spring rolls – must have been tasty since it was fast devoured by Mr G

Ms. G’s: Buffalo wings san choi bow…

…hot and spicy, and a little difficult to eat when balancing a drink and a camera.

Ash St. Cellar: Baked ricotta, fresh peas, lemon, mint and pinenuts…

… pretty presentation in a clear bowl and matching fork.

Ash St Cellar: Choripan – Argentinean style chorizo roll with romesco and aioli

Lotus: Thai inspired sea scallop and prawn ceviche on prawn cracker

Salad leaves never looked this tempting…

Upstairs on Level 1 in the Ivy Room

You could believe that bread and cheese grow on trees…

… and beautiful women grow from lettuce leaves.

Time for a Sparkling wine on the Ivy Room balcony

Back in the Ivy Room, Chef Jeremy Strode of Bistrode CBD and team

Sailors Thai: (front) Bamboo skewered BBQ chicken with Sailors Thai sweet chilli sauce and (back) Char grilled king prawns with lemongrass, apricot and chilli jam

est: Sashimi of Queensland scallop, apple dashi, lime and hazelnut – clean, fresh seafood flavours

est: Juniper scented venison, cauliflower and coffee-cocoa – my favourite canapé/dish of the night

The Beresford Hotel: Porchetta Tuscan style (roasted pork loin)…

… porchetta worth lining up for – great flavours and crispy crackling that is not to be shared!

Sushi Choo stand with Astro Boy looking either a little embarrassed or too pleased with himself

Sushi Choo: Mini spicy salmon Temaki (hand rolls) – hot and spicy, best enjoyed in one mouthful

Sushi Choo: Japanese angel hair pasta, seafood reduction, mixed with sashimi and topped with dried seaweed – salty, with a fresh combination of flavours

(L) Sushi Choo: Japanese angel hair pasta
(R) Sushi e: Paradise prawn with tomato aioli, coriander and wonton skin

Bistrode CBD: Wagyu corned beef and horseradish cream

Bistrode CBD: Cured salmon, celeriac and grain mustard

Burger and pasta hostess hat – not for the tasting

Food hatted hostesses

March into Merivale runs from February 21 through to April 15 with chefs across the Merivale restaurant group presenting special lunch and dinner menus at $33.00 including a glass of wine or beer.

Previous Merivale Events on Gourmantic:

• Establishment’s 10th Birthday: X Marks the Red Party
• Merivale Feast for the Senses Launch Party

March into Merivale

Merivale Restaurants: est., sushi e, Felix, Mad Cow, Uccello, Ash St Cellar, Sailors Thai, Sushi Choo, Bistro CBD, Lotus, Ms.G’s, The Beresford Hotel