Merivale Winter Feasts Launch Party, The Establishment, Sydney

Forget any jokes about swine flu. The pig outside the Establishment last Tuesday was more like a call to arms. Or a call to stomachs, as the case may be.



We joined the hungry hoardes at the Merivale Winter Feasts launch party, a follow-up to the successful March Into Merivale campaign. Over the three months of winter, Merivale restaurants will be offering $35 lunches and dinners of one, two and three courses.

Thanks to the lovely Melissa from Merivale, we food bloggers were given a fifteen minute headstart into the room so we could get photos without having to battle the crowds. By the time the doors opened at 6pm, the queuing public began pouring in for free beer, wine, champagne and canapes.

After the incessant appetites of queuing attendees last time, the restaurants were much more prepared for the masses, with trays of canapes already assembled. Crowd flow was much smoother and the food was as good as ever.


Champagne


Prosciutto San Daniele and grissini
from Ucello (head chef Massimo Bianchi)


Prosciutto slicer


Prosciutto leg


Lasagna
from Ucello (head chef Massimo Bianchi)


Tiramisu
from Ucello (head chef Massimo Bianchi)


Ocean trout sashimi
from Sushi e (head chef Ura San)


Salmon and avocado inside out roll
from Sushi e (head chef Ura San)


Canapese at the ready


Avocado, king crab and mint on lavosh
from est. (head chef Peter Doyle)


Tartare of ocean trout, cucumber, ponzu and coriander
from est. (head chef Peter Doyle)


Tuscan beef stew and braised beef cheek tarts
from est. (head chef Peter Doyle)


Prepared canapes at est.


Duck liver pate on a brioche bun with currant relish
from Ash St Cellar Ash St. Cellar (head chef Lauren Murdoch)

The duck liver pate was one of my favourites of the evening, a hearty combination of rich pate sweetened with currant relish on a soft brioche bun. We also went a bit mad for the steamed snapped and fennel soup, an incredibly aromatic and creamy soup that was bursting with flavour.


Steamed snapper and fennel soup with gremolata
from Ash St Cellar Ash St. Cellar (head chef Lauren Murdoch)


Filo tartlet with mascarpone realle, honey quince puree and roasted hazelnuts
from Ash St Cellar Ash St. Cellar (head chef Lauren Murdoch)


Gougeres - cheesy choux puffs
from bistro cbd (head chef Simun Dragicevich)


Duck fillette with beetroot, cornichons en croute
from bistro cbd (head chef Simun Dragicevich)


Autumnal decorations


White chocolate tartlettes
from bistro cbd (head chef Simun Dragicevich)


Pecorino and porcini mushroom arancini
from Merivale Functions and Events (head chef Carlos Justo and Richard Johnson)


Bacon and egg quiches
from Merivale Functions and Events (head chef Carlos Justo and Richard Johnson)


Tuna tartare with sweet wasabi
from Lotus Bistro (head chef Dan Hong)

The tuna tartare with sweet wasabi by Dan Hong was very similar to the one we enjoyed at the Chefs of Merivale dinner. The cool and slippery tuna and the dot of fresh wasabi win me over again. I also delight in the Vietnamese-style chicken croutons.

"It tastes just like a banh mi!" Dan says.

It does!


Venison tartare on crisp bread
and Vietnamese style chicken croutons
from Lotus Bistro (head chef Dan Hong)


Dan Hong in action


Beijing duck "ivy style"
from Teppanyaki (head chef Akira Urata)


King fish skewers with Asian salsa
from Teppanyaki (head chef Akira Urata)


Mini wagyu penny burger
from Teppanyaki (head chef Akira Urata)


Goat's curd, pear and rocket mini tart
from Mad Cow (head chef Christopher Whitehead)


Look! It's Michelle from Masterchef Australia!

There's also a bizarre moment when we spot Michelle from Masterchef Australia helping out at Teppanyaki. She comes in 3D!


Christopher Whitehead and Michelle Darlington


Signature beef tartare
from Mad Cow (head chef Christopher Whitehead)


Chocolate brownie
from Mad Cow (head chef Christopher Whitehead)


Suze and Michelle

We tore ourselves away from the free canapes to head down to the opening of Billy's first solo photography exhibition, also scheduled for that evening. The Red Balloon is a result of Billy's travels to the areas between Marysville and Kinglake in the aftermath of the Victorian Bushfires. The exhibition is on at The Depot Gallery II, 2 Danks Street (next-door to Danks Street Depot) and runs until 27 June so get down there to see the photos and meet the man behind A Table For Two.





The Merivale Winter Feasts launch party was held at the Establishment on Tuesday June 16, 2009.

Merivale Winter Feasts runs from June to August 2009 and comprises of one-, two- and three-course $35 lunch and dinner offers. Special events include cocktail classes, sushi classes, wine events and hands-on master classes with Merivale head chefs.

Related GrabYourFork posts:
March Into Merivale launch party
Chefs of Merivale Gala Dinner: Canapes and behind-the-scenes
Chefs of Merivale Gala Dinner