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Papi Chulo, Merivale’s first restaurant in Manly, will officially open on 31 December 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) while Dan Hong will oversee the restaurant as Executive Chef.


Papi Chulo is a fun and fresh restaurant concept, bursting with fantastic ingredients and big flavours.  Succulent spice-rubbed meats take the lead and are cooked via three distinct techniques - a smoker that creates the pit barbeque flavour and meltingly tender meat of the American Deep South, a wood grill for the perfect char and a charcoal rotisserie from Brazil. Signature dishes include ‘empanadas filled with wild greens and raclette’, the ‘Papi Chulo burger with grain fed beef, bacon and American cheese’ and ‘smoked pork ribs with Papi’s BBQ sauce’, cooked low and slow over wood in a special oven. The meats are accompanied by a variety of light seafood and salad options such as ‘ceviche of ora king salmon’ and ‘summer melon salad with shallots and chilli lime dressing’. The end result is a diverse and unique menu designed for the individual or sharing.


Head Chefs Patrick and Christopher are a formidably creative and talented duo in the kitchen, bringing to Papi Chulo their fresh and innovative approach to cooking developed in three of Merivale’s most loved eateries.  Patrick has led the funky and anarchic Ms G’s kitchen for nearly two years while Christopher has donned lead sombrero at El Loco Excelsior and Slip Inn, as well as running the kitchen at Merivale’s multi award-winning Mr. Wong.


Set within a bright and relaxed space looking out onto Sydney Harbour, Papi Chulo contrasts the warmth and intimacy of traditional Latin American style with touches of industrial design. The restaurant is adorned with authentic fittings and finishes like serpentine marble, copper and handmade zinc surfaces, concrete floor tiles in muted greens, pressed metal ceilings, vintage shutters from Argentina, hand woven benches in dusty shades and other collected treasures such as bone handled cutlery, copper urns and antique lights.


Papi Chulo offers a range of dining options including a raised private dining area, large group tables, intimate tables for two and seating at the bar. Located conveniently on Manly Wharf, the restaurant is in short walk of ferries, buses and parking stations.


Papi Chulo was conceptualised by Merivale CEO, Justin Hemmes, and brought to life by a design team including Kelvin Ho of Akin Creative, Bettina Hemmes and Justin himself.


With beautiful views of the harbour, Papi Chulo provides a spectacular setting to ring in 2014. A delicious New Year’s Eve four course feast will be on offer at $90 per person, including a glass of champagne for the annual toast. Sittings are at 5.30pm and 9:00pm.


Papi Chulo

Opens 12noon, Tuesday 31 December

22-23 Manly Wharf, Manly, 2095

For further information and restaurant enquiries, please visit


New Year’s Eve Dinner at Papi Chulo

Set four course shared menu, including a glass of champagne

5:30pm and 9:00pm sittings

$90 per person

Bookings: 02 9240 3000





For media enquiries please contact:


Rebecca Gibbs at Merivale

Phone – 02 9240 3000

E: [email protected]



Originally a fashion house, Merivale, owned by the Hemmes family, has been established in Australia for 58 years. The Hemmes family are developing and operating pioneers within the hospitality industry, owning a portfolio of more than 50 restaurants, bars, pubs, hotels and function spaces in Sydney. Justin Hemmes is the Chief Executive Officer of Merivale. 

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March into Merivale, one of the most anticipated events on Sydney’s food calendar, is back for one incredible night on Wednesday 22 March at ivy. A celebration of the best of Merivale, bon vivants can sip, sample and savour an outstanding spectrum of food, cocktails and wine, as the group’s leading talent come together for a supercharged culinary extravaganza.