When you team up with Merivale, your special occasion is not just an event – it’s an experience. Whether you’re planning a private celebration, a one-of-a-kind wedding, a casual work outing or the king of all corporate functions, Merivale’s Sales & Events team makes it our business to make your event an extraordinary and memorable one for you and your guests.
Event SpacesMeritales
Watery eggs, rubbery pancakes and burnt AF toast...but hey, it’s the thought that counts, right?
Whisky: it’s complex, it’s delicious and there’s a whole world of it to explore. Our cheat sheet will have you bandying around words like ‘peaty’ and ‘smoky’ in no time.
Navigate the Easter bun scorn with this easy hot cross bun recipe from Fred’s pastry chef, Elodie Marion.
Make yourself a Brandy Alexander, pull on your favourite mustard turtleneck and get ready for a wild ride as we time travel to the parties of the past.
How one writer followed the Merivale sommeliers around France and lived to tell the tale. In 12 days he travelled four-thousand kilometres and tasted more than 400 wines.
made by Merivale shares an alternative to the expected Christmas lamb roast - their braised lamb shoulder with prunes and saltbush. So yum there’ll be second and third helpings all round.
Sydney’s Surry Hills ranks as one of the chicest neighbourhoods in the world. We get the inside scoop on where to go to have a mini-holiday (without the plane fare).
Get a sneak peek at Danielle’s recent trip to Oaxaca, Mexico, where a bunch of the world’s best chefs gathered to explore one single ingredient…
We sit down with uber stylist, Alisha Rich, to find out how she went from obsessively making her own dollhouses as a child to transforming event spaces.
Woodfired flatbread, buttery brioche, crusty sourdough… bread is being welcomed back into our diets and onto menus with open arms. Is bread trendy now?
We took a little jaunt on a seaplane for a long lunch at Bert’s. Between sips of champagne we learned a few things about aviation. We were surprised too.
From a frozen treat that’s almost too beautiful to eat to a cult dessert with bacon and potato chips, here are five of Sydney’s best.
We know pairing shiraz with seafood is a no-no, but there’s always more to learn. Merivale’s Master Sommelier, Franck Moreau, gives us his top tips.
We chat to the inimitable DJ Jo Redd, a regular fixture at Pool Club, about her fascinating career and the song she never wants to hear again.
You’re engaged. Your head is spinning. We can’t help you choose your bridesmaids but we can find the right wedding reception venue for the big day.
We dive into Sydney’s subterranean world of pool competitions to get a few tips and tricks from a bona-fide pool shark.
Join Bert’s Bar & Brasserie head chef Sam Kane and Merivale senior head sommelier Adrian Filiuta as they meet producers at the Narooma Oyster Festival.
Ditch the stodgy sandwiches and drab rooms. Event planning team manager, Emma Barr, dishes on unexpected spaces sure to win over clients, bosses and VIPs.
Got party planning anxiety? Living in fear of the flop? We sit down with party planner, Emily Bollom, who shares her top tips for a rockin’ do.
The ring is on your finger (congrats!) so let the wedding planning begin. But where to start? Right here, Bridey.
Culinary legend Peter Doyle will be leading Merivale’s exciting new chef apprenticeship program, a coup for the next generation of chefs.
No boot camp ahead. Instead, we ask a few familiar faces at The Newport to share healthy resolutions that you’ll actually want to keep.
New Venues
Your local Italian joint that’s ‘just like it used to be’.
An intimate spot to gather with friends, stop by our tapas and pintxos bar for an aperitivo on the way to dinner or the theatre.
The perfect balance of comfort and sophistication, old and new, with a dash of the unexpected.
Set right on the beachfront; wander into this friendly local pub straight from the sand.
A bar and brasserie reminiscent of the grand hotel dining rooms of the 1930s, with the relaxed air of Sydney’s northern beaches.
An inviting and intimate space centred around an open kitchen, each detail has been considered and every element has a story – from the produce to the plates.