Pub entrepreneur Justin Hemmes has taken over Sydney – mastering everything from roast chicken, to Chinese food.

Hemmes’ March Into Merivale festival returns on March 22. This year, in a surprising new direction, the event will be held for one-night only, instead of running over a month like previous years.

Merivale’s leading talent will take over the entire complex of The Ivy, as well as its connecting laneways for a single dinner party.

The space will be transformed into an Asian street food market, heralded by Mr. Wong’s Dan Hong. Bao, charcoal meats, dim sum and wok and sushi stations will be erected, offering everything from pork belly bao to oysters with jalapeno and ginger nauo cham. Kimchi fried rice will be showered in king crab.

Palings will become a lamb-on-the-spit station rotated by Patrick Friesen and Christopher Hogarth (Papi Chulo, Queens Hotel). Quesadillas, baja fish tacos, nachos and the duo’s popular burgers will be available.

Ascend the stairs for high tea at The Ten with a tower of pastries, desserts, champagne and cocktails to feast on.

The Ivy’s ballroom will morph into a European-style garden, inspired by trouvaille (“a lucky find”). Feast on a menu designed by Merivale’s events chef John Wilson, surrounded by a lush floral canopy.

A Balearic pool party inspired by the White Isle will round off the evening. Executive chef Jordan Toft and his team will be cooking whole pork bellies over fire, served with fennel aioli and pollen. There’s also crème Catalan and patatas bravas cones.

Drinks will be matched to each concept, from beer to reimagined cocktails.

Buy tickets ($60 per person including all food, plus three drink tokens).

March into Merivale is on March 22, from 5.30pm until late.