Merivale Winter Feasts Launch

It has only been three months since Merivale exposed its restaurant talents to the diners of Sydney with the inaugural March Into Merivale Festival. Now they’re at it again and they’re set to sizzle our winter with another festival of special events and ridiculously cheap winter menus that gives the term recession-busting a whole new meaning. We’re talking two or three courses starting from $35 (yes for all three) and that includes a glass of wine or James Squire beer!

I’ll give you a moment to pick up your jaws…

As before, the Merivale Winter Feast began with their trademark photo shoot. Thankfully the chefs have covered up this time albeit with just a trench coat and a smile and I have to say, I would just kill to have Lauren Murdoch’s legs!

 

I love this photo of Simun Dragicevich (Bistro CBD) flashing Mad Cow’s Christopher Whitehead! (Image courtesy of Merivale)

Merivale again, kicked off their Winter Feast Festival with a free-for-all launch party at The Establishment. As you may remember, the last launch party turned ordinary citizens into scrambling food savages as many were prepared to scratch each other to get their hands on a free canapé or two, which, in the end, there wasn’t enough of.

General Manager of Merivale Restaurants Frank Roberts and Head Chef of Bistro CBD Simun Dragicevich

It was enough to place doubts in my mind on whether I was physically capable to attend another launch party but luckily (with big thanks to Melissa S.) Merivale heeded the call and has generously invited us to come in a little early before the general public to take our photos in peace (even though I did the very silly thing of arriving a tad late due to lack of direction!). We were also invited to join the VIP area so we could try all the canapés and drink to our heart’s content in the comfort of our personal space. Ah, bless them.

Bar at The Establishment

I must say that patrons tonight were also on their best behaviour – quite a stark contrast to the previous launch! It also appeared that Merivale took note of the popularity of March Into Merivale and were prepared with a lot more canapés to keep the masses happy and moving along smoothly.

I wish life was one big VIP area!

Rather than regale you with every euphemism and superlative under the sun to describe each canapé, I’ll just honestly tell you that they were all incredibly moreish and I wished I had the waiters surrounding me all night so I could just pick and eat as I please. Although I must confess that in my state of gluttony, I may have failed in the photo department!

Head Chef of est. Peter Doyle

My favourite canapés of the night came from Lotus and Teppanyaki. Dan Hong’s Vietnamese style chicken croutons were deliciously spicy and how can I say no to tuna tartare and sweet wasabi? It was a delicious reminder of his other moan-inducing dish that I experienced at a previous Merivale Gala Dinner. Chef Urata’s Beijing Duck ‘Ivy style’ also had me grinning from ear to ear and his kingfish skewers were so fresh and tangy, that I’m sure my wide-eyed look of ecstasy spoke volumes.

That meat slicer returns at Uccello but where’s the piggy?

You must forgive me for the less than stellar photos. Many canapés are also missing from the album, as extremely dim light is the bane of this flash-less blogger. Be sure to head over to the other blogs who sported fabulous camera equipment, as my photos just don’t do the food justice.

Ash Street Cellar

1 Ash Street, Sydney 2000
Enquiries: (02) 9240 3000
Head Chef: Lauren Murdoch

Creamed snapper and fennel soup with gremolata

Duck Liver Paté on a Brioche Bun with Currant Relish

Filo tartlet with marscapone realle, honey quince puree and roasted hazelnuts

Winter Feast Menu

3 courses $35

Crisp raw vegetables with salsa verde

Snapper broth with prawn dumplings

Herb crumbed anchovies with caper mayonnaise

- – -

Greek style salad

Grilled cattle fish with aioli

Pan-fried chicken livers with thyme croutons

- – -

Fresh pear, walnuts and parmesan

Shaved Gruyere with apple jam

Spiced cream with chocolate biscotti

- – -

Teppanyaki

Level 2, Ivy, 330 George Street, Sydney 2000
Bookings: (02) 9240 3000
Head Chef: Akira Urata

Kingfish Skewers with Asian Salsa

Beijing Duck ‘Ivy style’

Winter Feast Menu

3 courses $35 (bookings essential)

Miso soup

Fresh QLD spanner crabmeat with ginger, chives, chilli and lime served on a betel leaf (2pc)

Balmain bug wonton fried sweet chilli and cucumber sauce (2pc)

Wagyu penny burgers with tomato, cucumber and spicy house sauce (2pc)

- – -

Ocean trout sashimi with tossed salad greens, fennel, cucumber and sesame, ginger and soy dressing

Wagyu strip loin 120g Oakleigh ranch (marble score 5+)

Twice cooked free range pork belly with shaved fennel, apple and caramelised black vinegar

- – -

Double baked green tea cheesecake (to share)

Selection of fresh fruit from the market

Banana tempura with sake chocolate fondue (to share)

- – -

Lotus

22 Challis Avenue, Potts Point 2011
Bookings: (02) 9326 9000
Head Chef: Dan Hong

Tuna Tartare, sweet wasabi

Venison Tartare on crisp bread, Vietnamese Style chicken croutons

Winter Feast Menu

2 courses $35 / 3 for $39 (bookings essential)

Butternut pumpkin and parmesan soup with poached free-range egg and thyme crumbs

Cotechino sausage sandwich, mustard hollandaise, pear and walnut

Salad of calamari, mint, cucumber and coriander with white soy and ginger dressing

- – -

Pan-fried fish of the day, crushed peas and vanilla butter

Angus rump steak, crispy onion rings, red wine sauce

Caramelised pork belly, pink lady apple and celeriac purée

- – -

Pine-lime granita, coconut sorbet

Chocolate sorbet, butterscotch sauce and hazelnuts

Fromart d’alpage with quince puree and crackers

- – -

Bistro CBD

Level 1, 52 King Street, Sydney 2000
Bookings: (02) 8297 7010
Head Chef: Simun Dragicevich

Gougeres – cheesy choux puffs

Duck Rillette with beetroot, cornishons en croute

White Chocolate Tartlettes

Winter Feast Menu

2 courses $35 / 3 for $45 (bookings essential)

4 freshly shucked Sydney Rock oysters with golden shallot dressing

Warm salad of grilled veal tongue, mixed greens, cornishons and honey mustard vinaigrette

Smoked scallop and sorrel chowder

- – -

CBD fish and chips, whiting fillets, hand cut chips with sauce remoulade

Crisp skin masterstock chicken, wilted greens, pickled turnip

Slow braised lamb neck navarin

- – -

Duo of ice cream and sorbet

Banana galette, rum and raisin sauce

Fromage du jour

- – -

est.

Level 1, 252 George Street, Sydney 2000
Bookings: (02) 9240 3000
Head Chef: Peter Doyle

Avocado, King Crab and mint on lavosh

Tartare of Ocean Trout, cucumber, ponzu and coriander

Tuscan Bean Stew and braised beef cheek tarts

Winter Feast Menu

1 course $35 / 2 for $50 / 3 for $60 (bookings essential)

Parma prosciutto, buffalo mozzarella, cress salad

Cappellini pasta, spring bay mussels, red chilli, zucchini, garlic and shaved bottarga

- – -

Crisp skin ocean trout, slow roasted tomatoes, fennel, basil, and shallot vinaigrette

Duck leg confit, roast kipfler, friseé and hazelnut salad

Lamb rump, Tuscan white beans, rosemary and tomato

- – -

Vanilla cheesecake, plum sorbet, citrus wafer

Slow poached quince, Poire William ice cream

- – -

Mad Cow

Level 1, Ivy, 320 George Street, Sydney 2000
Bookings: (02) 9240 3000
Head Chef: Christopher Whitehead

Goat’s curd, pear and rocket mini tart

Our Signature Beef Tartare

Chocolate Brownie

Winter Feast Menu

2 courses $35 / 3 for $45 (bookings essential)

3 freshly shucked rock oysters, ginger rice wine dressing, ocean trout roe, and chives

San Daniele prosciutto, buffalo mozzarella, baby basil, rosemary oil

Prawn broth, prawn and ginger wontons

- – -

Angus rump cap, spicy barbeque sauce (supplement $5)

Lamb shank tagine, fig, walnut, cous cous, barberries

Crisp skin ocean trout fillet, olive caper tomato salsa

Risotto of pumpkin, spinach, sage, parmigiano reggiano

- – -

Single selection of local and imported cheese, gala apple, walnut bread

Vanilla ice cream, strawberries, lime syrup

Crisp meringue, raspberry sorbet, blueberry compote

- – -

Uccello

Level 4, Ivy, 320 George Street, Sydney 2000
Bookings: (02) 9240 3000
Head Chef: Massimo Bianchi

Prosciutto San Daniele and Grissini

Winter Feast Menu

2 courses $35 / 3 for $45 (bookings essential)

Roman sausage with sautéed broccoli garlic and chilli oil

Classic Tuscan soup of cavolo nero cannelloni beans and rustic bread

Slow braised arrow squid with spinach tomato and garlic crostino

- – -

Sedanini pasta with amalfi coast style fish ragu

Rigatoni with slow braised oxtail celery and tomato

Woodfire baked eggplant with smoked provola tomato and basil

- – -

Young pecorino romano with fresh pears and corbezzolo honey

Ricotta orange and amedei cioccolate tar

- – -

Sushi E

252 George Street, Sydney 2000
Bookings: (02) 9240 3000
Head Chef: Nobuyuki Ura

Winter Feast Menu

2 courses $35 (bookings essential)

Tuna and avocado salad

Prawn tempura with a spicy cream sauce

New style ocean trout sashimi

- – -

Salmon moro miso

Bangalow pork cutlet with a sweet miso

Sushi selection (spider roll, 5 piece nigiri)

- – -

$45 option extra course

Daikon salad (daikon, mix vegetables, bonito flakes)

Panfried scallop with tomato salsa

Blue swimmer and mushroom sunomono

- – -

Merivale Winter Feasts menus are available June to August, Monday to Friday 12-2pm and 6-8pm (Teppanyaki and Uccello closed Mondays, Lotus is available for dinner only). Check their website for dates of special events and more details.