Hospitality giant Merivale announced this morning it’s taking over food and beverage catering at the Sydney Cricket Ground (SCG) going forward, and the Sydney Football Stadium (SFS) when it opens in 2022. Under the stewardship of Merivale CEO Justin Hemmes, the group will provide food and beverage until at least 2027.
And there’ll be more than just pre-made nachos on the menu next time you catch a game of footy or cricket. Merivale’s enlisted its gun team of executive chefs to contribute to the venture. Danielle Alvarez (Fred’s), Jordan Toft (Mimi’s, Bert’s), Dan Hong (Ms G’s, Mr Wong), Mike Eggert (Totti’s), Ben Greeno (The Paddington, Hotel Centennial) and Vincenzo Biondini (Vinnie’s Pizza) will all be bringing their significant skills to a stadium setting, along with other key beverage and operations staff.
On the menu? Dumplings and noodles from Queen Chow, Dan Hong’s spring rolls, pizza and gelato from Vinnie’s, a selection of dishes from Jimmy’s Falafel, El Loco hotdogs and plates from The Chicken Shop. And there’ll be iterations of several Merivale venues spread across the precinct. The Pavilion will offer a range of eateries inspired by Coogee Pavilion; Bistro 1876, in the SCG’s Members Pavilion, will be as spinoff of Merivale’s French brasserie Felix; and the group’s shuttered southern-American eatery Papi Chulo will be reborn as the Smokehouse, with craft beer and smoked meats.
And just because Merivale’s on food duties doesn’t mean it’ll prove ruinous to your wallet: hot chips and hotdogs will cost a pretty standard $5, while meat pies will set you back $5.50.
Merivale beat out 14 other hospitality companies for the contract. More than 1000 staff will be employed across both venues.
Merivale takes over food and beverage at the SCG in December, and will take over Sydney Football Stadium’s catering when it opens in 2022.