Privilege magazine sat down with Merivale's Group Executive Chef of Events, David O'Brien, to find out how he seamlessly runs up to 60 events a week with the odd side project thrown in (Nicole Kidman's wedding cake or lunch for Oprah for example)
Merivale is thrilled to announce the launch of Bert’s Pies, a new brand venture producing our version of the perfect beef pie and sausage roll. The recipes were developed by est. Head Chef Alex Woolley and now Bert’s Pies are available to enjoy at Palings Kitchen & Bar, The Royal George, Establishment, Hotel CBD, York 75, Grand Hotel, Angel Hotel, Wynyard Hotel and to take away from Lorraine’s Patisserie.
This is one of my favourite winter desserts. Rhubarb is in season and the flavour works beautifully with the wintery spices of cinnamon and cardamom. Served warm, straight from the oven, it’ll be sure to keep you toasty warm on a cool winter’s night.
Let us know your groups coming... and we'll take care of the rest!
If you have a dozen or more guests coming to a Merivale bar, let us know and we’ll make your gathering an experience to remember. We can reserve an area, arrange snacks and give your group a little extra attention.
Throughout January we had the privilege of partnering with the Sydney Opera House to create our very own El Loco Cantina. Built on the Western Boardwalk with the iconic Sydney Harbour Bridge and Circular Quay as our backdrop, the stage was set for a month of tacos and margaritas at El Loco at the House.
Jeremy Strode sits down with Merivale and gives us insight into his recent changes to the Bistrode CBD menu, his wife Jane joining him in the kitchen and celebrating 20 yrs in Australia.
Do you know who your Merivale Account Manager is? Well find out and connect to us on LinkedIn!