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.

March into Merivale 2011

Food Garden of Eden

March into Merivale 2011

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.

March into Merivale 2011

Ash Street laneway

March into Merivale 2011

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.

March into Merivale 2011

Live musicians among the restaurant stands

March into Merivale 2011

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

March into Merivale 2011

Felix: Oysters from Merimbula

March into Merivale 2011

freshly shucked, creamy and briny.

March into Merivale 2011

Felix: Chicken liver pate with currant relish

March into Merivale 2011

Felix: Caramelised onion and goats cheese tartlet…

March into Merivale 2011

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

March into Merivale 2011

Lotus: Mini pulled pork and coleslaw sandwiches

March into Merivale 2011

Mad Cow: signature beef tartare…

March into Merivale 2011

… fresh and subtle in flavour

March into Merivale 2011

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

March into Merivale 2011

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

March into Merivale 2011

Ms. G’s: Buffalo wings san choi bow…

March into Merivale 2011

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

March into Merivale 2011

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

March into Merivale 2011

… pretty presentation in a clear bowl and matching fork.

March into Merivale 2011

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

March into Merivale 2011

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

March into Merivale 2011

Salad leaves never looked this tempting…

March into Merivale 2011

Upstairs on Level 1 in the Ivy Room

March into Merivale 2011

You could believe that bread and cheese grow on trees…

March into Merivale 2011

… and beautiful women grow from lettuce leaves.

March into Merivale 2011

Time for a Sparkling wine on the Ivy Room balcony

March into Merivale 2011

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

March into Merivale 2011

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

March into Merivale 2011

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

March into Merivale 2011

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

March into Merivale 2011

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

March into Merivale 2011

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

March into Merivale 2011

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

March into Merivale 2011

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

March into Merivale 2011

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

March into Merivale 2011March into Merivale 2011
(L) Sushi Choo: Japanese angel hair pasta
(R) Sushi e: Paradise prawn with tomato aioli, coriander and wonton skin

March into Merivale 2011

Bistrode CBD: Wagyu corned beef and horseradish cream

March into Merivale 2011

Bistrode CBD: Cured salmon, celeriac and grain mustard

March into Merivale 2011

Burger and pasta hostess hat – not for the tasting

March into Merivale 2011March into Merivale 2011

Food hatted hostesses

March into Merivale 2011

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:

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

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This article is posted on Gourmantic.com - All rights reserved - Copyright © 2016.

March into Merivale Launch Party 2011 was last modified: December 20th, 2015 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

16 Comments:

  1. Oh my goodness — forget the scantily clad beautiful young women! Look at that wonderful gourmet food! Looking at the pics, my personal favorite is Felix: Caramelised onion and goats cheese tartlet, but a close second is Ash St. Cellar: Baked ricotta, fresh peas, lemon, mint and pinenuts.

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  3. What a lavish food event! Great photos as always, Ms G! :-)

  4. My word! Everything looks fantastic – though I’m partial to the cracklings on that pork roast. :-)

  5. What delicious food and fun!

    This comment was originally posted on Facebook.

  6. Oiii que luxo!!!!

    This comment was originally posted on Facebook.

  7. This looks so incredible! The lettuce ladies remind me of a gorgeous brunette working at Disney World in Florida. She was walking on stilts, had arm extensions also, covered in ivy, green paint and glitter. She walked so gracefully with it all, pausing here and there to blend with the botanic scenery. The food looks amazing, and I love the photo on your balcony with the Payless in the background! Nice

  8. You two so often manage to sneak away for a cocktail alone together! Love it!

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