Melbourne, Australia, April 25 2012. The Merrywell is a modern interpretation of a gastronomy-driven pub offering a trail-blazing blend of quality food, drink and service in Melbourne’s hottest new bar and restaurant.
Need to know: When is it open?
Where is it? What to eat?
The Merrywell officially opened on Tuesday 24 April.
The upstairs bar, outdoor terrace and restaurant will be open daily from Wednesday 25 April. A downstairs breakfast and burger bar will follow.
It’s in Crown’s emerging “West End” precinct, on the corner of Clarendon Street and Crown’s Riverside.
Think Brit-grub favourites, “Piggies in Blanket” ($14), Devilish Shrimp Scottish Eggs ($15), moreish Mac & Cheese bites ($12), Cuban egg rolls, ($14), Lobster rolls ($21), Thai Crab Toast ($12), grilled fish soft tacos ($14), cool burgers ($18), Sammy D’s famous chicken lollipops with blue cheese fondue ($21), and a roll-call of re-interpreted classics and old- school faves re-invented such as seafood Shepherd’s pie ($38), beef short-rib pot pie ($36) D&G BLT with bacon, roast pork, pancetta, rocket, tomato, and a sunny-side up egg ($26) and a wood-grilled 1.2kg 35 day wet-aged rib eye – affectionately named the Caveman, served with crisp onion rings and house-made steak sauce ($99).
Craving something sweet? Try a lamington trifle, chocolate mousse, mango pudding, rice pudding or Chai tea crème brulee. They’re all $10 each and served in jars. For those who can’t decide, there is a sampler of shooter-sized desserts so you can try or share, five at once ($12).
Choose from a list of 30 bottled beers, 8 beers on tap, including Beez Neez, White Rabbit and Dirty Granny cider, Vestal purified water, local and imported wines and a hand-crafted cocktail list featuring Sammy D’s Aviator with Plymouth gin, Luxardo maraschino liqueur and lemon juice ($21) Tall Poppy, which is a heady mix of Absolut citron, rhubarb-infused Aperol, vanilla, fresh lemon, new season cherries and topped up with sparkling wine ($23) and jugs of sangria.
Casual. Unpretentious. High energy. Designed by Melbourne-based leading architects and interior designers, Mills Gorman, The Merrywell’s designers maximised the site’s expansive views of the Yarra River and created a series of inviting spaces that matched with eye- catching posters, unexpected design details such as an illuminated wall made out of 9000 beer bottles and clever service areas combine to create one of Melbourne’s most innovative dining spaces. Whether dining solo, as a couple or celebrating with a crowd, there are well-thought out pockets in which to gather, graze, unwind, relax and have fun.
Set to a backing track of the DJ’s vinyl collection, an informed gathering of taste-makers, trend-hunters and those wishing to relax and celebrate will be able to soak up the atmosphere overlooking Melbourne’s Yarra River and choose from a modern day burger bar downstairs and the “Top of The Merrywell” restaurant upstairs, complete with an outdoor heated terrace.
What to drink?
What will it look like?
Who will go?
How to book?
Call +61 3 9292 7468.
Water To Benefit The Reach Foundation
During recent months in Melbourne, both Grant MacPherson and Sam DeMarco have been moved by the incredible and meaningful work of The Reach Foundation. Grant MacPherson and Sam DeMarco are
pleased to announce that a significant percentage of proceeds from all Vestal purified still and sparkling water sold will be donated to the Reach Foundation.
Who are Grant MacPherson and Sammy D?
Scottish-born, Las Vegas-based chef, Grant MacPherson and acclaimed American chef, Sam DeMarco (Sammy D), who is best known for making dishes that other chefs crave, are culinary pioneers who are not afraid to break with tradition and are equally at home in the kitchen and behind the bar.
Their interest in local and seasonal produce borders on an obsession and they’ve trekked around the world in their pursuit of satisfying cravings and sharing their passion for hospitality. They’ve now cherry-picked Melbourne for their latest venture, their first time working together in Australia.
“We’ve been blown away by the quality of Australian produce, so our goal is to have our menu reflect this. For us, it’s all about showcasing and celebrating these sensational seasonal flavours,” comments Grant MacPherson.
“My hot tip would be to come with an appetite and a group of friends, that way you’ll be able to work your way through the menu and try as many taste sensations as possible, and don’t forget to save room for something sweet,” recommends Sam DeMarco.
No bookings required at the burger bar. Restaurant bookings suggested.
View Media Release
For more information, to arrange a site inspection, menu tasting or to arrange an interview with Grant MacPherson or Sam DeMarco, please contact:
Media Relations Manager
T. +61 3 9292 8673
M. +61 422 003 549
General Manager - Public Relations T. +61 3 9292 8607
M. +61 412 334 614