It’s hard to imagine a Sydney without Merivale. The hospitality group is more of an empire these days with the family-owned business having amassed an impressive number of eateries around the harbour city.

But for one night a year the best of the group’s eateries come together for the March into Merivale event. Returning on Wednesday March 22 at ivy at 5.30pm, the event will be a celebration of the best of the group’s offerings. Food, cocktails, and wine will be in surplus for the culinary affair that will take over the entire multi-leveled ivy complex, as well as its surrounding laneways.

As for what we can expect from the evening – Ash Street is set to see an Asian market-inspired revamp, led by Dan Hong. Palings Restaurant will welcome a one-off menu designed by Patrick Friesen and Christopher Hogarth, with a focus on the ‘weird and wonderful’. A high tea will be available at The Den, and the ballroom will be undergo a makeover into a magical European garden. To cap it off, the ivy pool will be transformed into a slice of the Balearic, with executive chef Jordan Toft and team taking care of cuisine.

“Since its inception nearly a decade ago, March into Merivale has offered Sydney a spectacular feast of culinary events and food experiences, evolving each year with our expanding portfolio. This year, fresh from the biggest period of growth in Merivale’s history, we want to deliver one exceptional experience that celebrates the group’s diversity and quality of offering, as well as the talent and creativity leading Merivale into our exciting future, says Merivale CEO Justin Hemmes of this year’s event.

Tickets to this year’s March into Merivale are $60 and include all food, plus three drink tokens. Tickets are available now online.