More than 2,000 keen foodies braved the near horizontal rain last night to make their way into one of the most anticipated events on the Sydney food calendar: March into Merivale.
The event – which took over the entire Ivy complex – saw all of Merivale’s revered establishments come together for a single night of culinary indulgence.
The surrounding laneways were transformed into a bustling China Town, where guests sampled bao (tender pork belly buns), fresh sashimi and other Asian delights curated by chef Dan Hong of Mr Wong and Ms G’s. Meanwhile, guests heading up to level 1 of the complex were greeted by the enticing aromas of Mexican street food and entertained by an authentic live lucha libre match.
In The Den, foodies indulged in a high tea and swayed to hypnotic beats made by a singer/songwriter/beat maker/harpist (yes you read that right).
The night culminated in the Ivy Ballroom, which was transformed into a French-inspired garden filled with more cheese than could be consumed.
Photo credit: Miles van Dorp
