Mr. Wong (August 2012) Mr. Wong opened its doors in August 2012, swiftly establishing a firm following amongst media, Sydney locals and travellers alike. Led by head chefs Dan Hong and Eric Koh, the 240-seater Cantonese restaurant recently won ‘Best New Restaurant’ and two hats at the 2014 Sydney Morning Herald Good Food Guide Awards, ‘New Restaurant of the Year’ in the 2014 Australian Gourmet Traveller Restaurant Guide Awards and ‘Best New Restaurant’ in the 2013 Time Out Sydney Food Awards. Set within the existing raw fabric of the old Tank Nightclub, Mr. Wong embodies the elegance of 1930s Shanghai, infused with a modern essence. Layered with timeless colonial furnishings such as timber floors with tiled inlay, bamboo framed French woven chairs and slow turning ceiling fans, the restaurant pays homage to classic influences from the era in a contemporary style.
El Loco Slip Inn (March 2013) The successful El Loco brand was launched into Slip Inn in 2013. Initially intended as a summer pop-up, El Loco at Slip Inn proved so popular amongst regulars and newcomers that it was decided to make the delicious and authentic Mexican cantina a permanent fixture in the popular city establishment. Dan Hong and Christopher Hogarth have extended the El Loco menu to suit the corporate crowd, dishing up more substantial meals alongside the fan favourite tacos
Papi Chulo (December 2013) Papi Chulo, Merivale’s first restaurant in Manly, officially opened on New Year’s Eve 2013. Located on the iconic Manly Wharf, Papi Chulo is a smokehouse and grill dining destination with a menu that breaks all the rules. The kitchen is headed up by talented Head Chefs, Patrick Friesen (Ms G’s) and Christopher Hogarth (El Loco). Dan Hong oversees the restaurant as Executive Chef. A fun and fresh restaurant concept, Papi Chulo boasts a menu bursting with fantastic ingredients, simple presentation and big flavours.
Work in Progress (April 2014)
First born as an art-based pop-up bar at the King Street site, Work in Progress opened in April 2014 offering Sydney’s CBD a new and engaging bar experience. The space soon hosted ‘Work in Progress @patrickfriesen’, a fried chicken pop-up inspired by many of the late night supper spots Patrick enjoys with fellow chefs after service. The menu was a short and punchy list of Asian fried chicken, Hong Kong noodles and tasty snacks. In March 2015, Work in Progress re-launched as a dim-sum pop-up captained by the revered dumpling master Eric Koh, before he joins the team of Patrick Friesen and Christopher Hogarth at Queen Victoria Hotel in 2016. Later this year, it will be transformed into a sophisticated still-to-be-named European wine bar, offering small bites and sharing plates to complement an extensive wine list curated by MS Franck Moreau.
Coogee (April 2014) Overlooking one of Australia’s most iconic beaches, Coogee Pavilion, is a vibrant lifestyle destination in the heart of the Eastern Suburbs. The ground floor offers a fantastic variety of lifestyle and casual dining experiences and is the ideal location for get-togethers, weekend breakfasts, coffee dates, light snacks and catching up with friends.
Led by a dynamic team of Merivale chefs, Coogee Pavilion offers an extensive coastal menu, alongside wood-fired pizza, cocktails, organic juice and freshly ground coffee. The nostalgic games arena – complete with petanque, giant magnetic scrabble, ping pong and an in-house theatrette – ensures fun for all ages.
Coogee Rooftop (December 2014)
A local oasis where guests can enjoy sensational food, great company and an unrivalled view of the breathtaking Coogee shoreline, Coogee Rooftop opened in the height of Summer 2014. A fun and relaxed social destination for the iconic beachside suburb, Coogee Pavilion Rooftop is home to four indoor and outdoor bars, a sweeping balcony and one of the best vantage points a Sydney venue has to offer.