The summer season is shaping up to a big one for Australian hospitality group Merivale, with no less than seven venues set to open by Feburary 2016, marking the fastest growth period in the company’s history.
The star, of course, is Merivale’s acquirement and revitalisation of the iconic Newport Arms Hotel on Sydney’s northern beaches, a sprawling, multi-venue establishment that will present, come January, a new food and drink concept led by executive chef Sebastien Lastud with a curated range of food stalls and the addition of a new cocktail bar. Further development of the establishment will be unveiled later in 2016.
Another highlight is the launch of The Paddington [formerly The Paddington Arms] at the eastern end of Oxford Street, Paddington, opening in November. Ben Greenco, formerly of Momofuku Seiobo, is leading the culinary charge with a focus on rotisserie dishes designed to be shared, such as roast chicken, whole stuffed fish and lamb rump. An experience-led cocktail bar, led by Palmer & Co’s Sam Egerton, will complete the venue, while a street-facing takeaway chicken shop will help breathe life into the formerly popular Paddington strip.
Other developments slated for early 2016 include the re-opening of the Queen Victoria Hotel, Merivale’s first foray into the inner west area; Fred’s, a restaurant by former Chez Panisse chef Danielle Alvarez, with a focus on old-world techniques, such as the use of wood-fired hearths; Sussex 1854, a prohibition-style bar in the basement of the aforementioned restaurant; and a wine bar [yet to be named] on King Street, Newtown.