March into Merivale Launch Party 2013

March into Merivale, Merivale’s annual food festival, returned for the fifth time this year, launching on Tuesday 5 February, 2013. This year’s theme of You Are What You Eat explores the notion of chefs selecting the ingredient they’d most like to be.

March into Merivale
March into Merivale

The launch party was a bigger than ever extravaganza. Restaurant and bar stalls, live music and entertainment stretching the length of Ash Street, into the ivy ballroom and for the first time, into the new Palings Kitchen & Bar on level one.

March into Merivale

Live music and entertainment throughout the three hour event provided a carnival atmosphere on a perfect summer’s night.

March into Merivale

VIP guests enjoyed cocktails and drinks at the Felix VIP Bar, with the Felix Martini proving to be a popular choice.

March into Merivale
Felix Martini

Tickets to the launch party cost $30 and entitled guests to nine food and drink tokens redeemable at  24 Merivale food  stalls  and bars.

Below are the highlights of the event, with a taste of what is to come over the following seven weeks.


March into Merivale

L-R: Suckling pig; Heirloom cherry tomato, avocado, crouton and goats curd salad ; Slow roast free range pork shoulder with peach and rocket


March into Merivale

L-R: Spanner crab, fresh corn, avocado, finger lime and mint; Chilled heirloom tomato gazpacho, scampi, summer herbs; Valrhona chocolate cream, riesling jelly, crystallised chocolate and fennel and apricot granita

Ms G’s

March into Merivale

L-R: Vietnamese sausage on a soft hotdog roll with chilli ketchup, Vietnamese inspired slaw and mayo; Ocean trout ceviche in rice paper roll with guacamole, bahn hoi, corn nuts and baby corn;

Ms G’s cocktails: The Green Hornet, Good Morning Vietnam

Mr Wong

March into Merivale

L-R: Baby spinach dim sum; Scallop and prawn shumai; Mr Wong sichuan chilli king prawns; Salt and pepper lamb cutlets with cumin and fennel salt

Merivale Events with Head Chef David O’Brien

March into Merivale

L-R: Foie gras terrine, muscal gel, brik pastry cigar, chives; Comte bavaroise, San Daniele, pickled nectarine;
Organic spatchcock fritter, corn puree, kohlrabi coleslaw


March into Merivale

Tuna Your Way, tuna nigiri, sashimi and sushi rolls

Felix, Ash St Cellar, Margaritas

March into Merivale

Top row – Felix: Profiterole, vanilla ice cream and hot chocolate sauce; Mini seafood platter, oyster, prawn cocktail, citrus-cured kingfish

Bottom row – Ash St Cellar’s Roast duck sandwich, coleslaw and bacon; El Loco Classic Margaritas


March into Merivale

L-R: Trofie alla genovese; Antipasto of mozzarella, focaccia, prosciutto melone and olives

The Beresford Hotel

March into Merivale

L-R: BBQ pork rolls with provolone cheese, shaved cabbage, pickled carrot and mayo; whisky-glazed BBQ pork spare ribs


March into Merivale

Corn on the cob – Abajo is coming soon to Merivale with chef Claudio Morales.

Palings Kitchen & Bar Level

March into Merivale

Some of the various stalls at the Palings Kitchen & Bar level, with Palings Kitchen & Bar, Sunee’s Thai Canteen, El Loco, The Fish Shop and Lorraine’s patisserie

$33 Meal Deal

March into Merivale

The festival sees the return of the $33 meal deal across Merivale’s 21 venues including Mr Wong, est., Felix and El Loco. There are over 60 culinary, wine and spirit events to choose from such as Pigs Fly Tonight at  Bistrode CBD, Cheers to Chocolate’ at The Bottle Shop  where Valrhona chocolate will be matched with wines and one for whisky fans, Tassie Comes to Town, where three Australian distilleries will offer a tasting alongside a showcase of Tasmanian salmon and cheese.

March into Merivale runs from 5 February through to 28 March, 2013. Check the website below for details on how to get involved in more than 60 different events.

Gourmantic attended the March Into Merivale Launch Party on Tuesday 5 February 2013 as media guests.


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March into Merivale Launch Party 2013 was last modified: December 20th, 2015 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.

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