Over 3,000 food lovers descended onto ivy for the launch of the seventh annual March into Merivale Food and Festival on February 25.
The event took over the lifestyle precinct to bring Merivale’s best venues to the heart of the city. From the Ballroom to Ivy Pool Club, the Laneway to Palings, guests ate, drank and had the opportunity to meet their favourite chefs, bartenders and sommeliers.
Dishes served included cheeseburger spring rolls from Ms.G’s, roasted whole suckling pig porchette from Coogee Pavilion, smoked hot wings from Papi Chulo, jade seafood and ku chive dumplings from Mr Wong, Piadina with prosciutto and mozzarella from Uccello, mini fish and bacon burgers from The Fish Shop, wagyu tartare with oyster cream from est., salted pork neck from Coogee Pavilion Rooftop, nougat ice cream and dude donuts from Lorraine’s Patisserie, signature cocktails from Palmer and Co and flutes of Chandon Vintage from the Pop-Up Bar.
Guests were entertained by roving entertainment, stilt walkers, live performances, DJs, abseilers who climbed down the side of the building and a bungee jump display over Palings courtyard.
March into Merivale runs until March 29 and this year’s festival focuses on living larger in every way, every day. Guests can choose from over 50 events.