Merivale at Home is coming to Melbourne
REGISTER NOWMelbourne.
Melbourne friends, we didn’t anticipate the unintended consequences of expanding into Melbourne right now. After hearing from some of the local operators, we have decided to hit pause and will hold off launching Merivale at Home until Melbourne is back on its feet and hospitality venues are open again. We’re bringing the best of Merivale to Melbourne with home dining kits from Sydney’s most loved restaurants. Inspired by the venues they’re known for; our chefs have put together menus that are nearly ready to eat and easy enough for any home cook to add the finishing touches to. Get a taste of Sydney dining with weekly deliveries from restaurants like Mr. Wong and Totti’s. Add matching wines from master sommelier, Franck Moreau, and handcrafted cocktails by group bars manager, Sam Egerton, Merivale at Home has all the ingredients for a fun and easy dinner at your place. Landing in Melbourne soon, be the first to get Merivale at Home.
How It Works
STEP 1
Select your
menu
Choose from our list of fun and easy menus.
STEP 2
Add matching
drinks
From somm-selected wine to handmade, pre-batched cocktails.
STEP 3
Receive your
order
Our home dining kit will arrive ready for your finishing touches.
STEP 4
Cook along
with our chefs
Ace your menu with video tutorials from our chefs.
STEP 5
Plate up
and press play
Your feast is ready, set the mood with our bespoke playlists and enjoy!
STEP 1
Select your
menu
Choose from our list of fun and easy menus.
STEP 2
Add matching
drinks
From somm-selected wine to handmade, pre-batched cocktails.
STEP 3
Receive your
order
Our home dining kit will arrive ready for your finishing touches.
STEP 4
Cook along with
our chefs
Ace your menu with video tutorials from our chefs.
STEP 5
Plate up and
press play
Your feast is ready, set the mood with our bespoke playlists and enjoy!
Select Your Menu
Packed with all the ingredients needed to whip up signature dishes from some of our most-loved restaurants, our at-home meals are easy to cook, and will have you feeling like an Exec Chef in your own home. The biggest question now is; which one to try first? Click image to view full menu.
$100
$95
$105
$150
$75
$95
"Eat in two courses, with entrée being the pork wontons with sesame chilli dressing. Serve mains all together or 2 dishes at a time. The mains are designed to be eaten shared."
– Dan Hong, Executive Chef, Mr. Wong.
The menu includes:
- Pork Wontons with sesame chilli dressing
- Black pepper beef
- Gai lan with oyster sauce and garlic oil
- Garlic butter prawns
- Special fried rice
- Waffle with chocolate sauce, cherries and praline
SERVES: 2 People
"“This is a really fun and super easy kit to prepare which will let you impress your family or party with friends in the comfort of your own home.”
– Mike Eggert, Executive Chef, Totti’s.
We recommend warming your bread and cooking your pastas last so they’re hot when you’re ready to sit down. Make one pasta and save the other for another time or make both. This is a generous menu for two.
The menu includes:
- Totti’s signature wood-fired bread
- Antipasti of burrata, tomato salad and anchovies
- Totti’s famous lamb pappardelle
- Casarecce pasta with prawns
- Broccolini with almonds
- Cucumber and dill salad
- Waffle with chocolate sauce, cherries and praline
SERVES: 2 People - This is a generous meal for two, you can have it as one large dinner or two smaller meals.
"A staple of the Burgundy wine region, this classic French dish is a true winter warmer. Best enjoyed on a cold winter's evening with a nice bottle of the region's finest pinot noir."
- Nathan Johnson, Executive Chef, Felix.
The menu includes:
- Baguette
- Twice baked Gruyere soufflé with white onion soubise & watercress
- Beef Bourguignon
- Crushed potatoes with seeded mustard
- Baby cos salad with herb vinaigrette
- 24-month comte
- Waffle with chocolate sauce, cherries and praline
SERVES: 2 People
"Eat in two courses, with entrée being the pork wontons with sesame chilli dressing. Serve mains all together or 2 dishes at a time. The mains are designed to be eaten shared."
– Dan Hong, Executive Chef, Mr. Wong.
The menu includes:
- Half shell scallops with white soy, ginger and leek
- Braised king prawns with ginger, spring onions and rice wine
- White cut chicken with sesame dressing and sichuan chili oil
- King Crab Fried rice “typhoon shelter style”
- Gai Lan with oyster sauce and garlic oil
- Waffle with chocolate sauce, cherries and praline
SERVES: 2 People
"This menu is designed to be eaten shared, family style in either one or two courses. Serve the parfait with toasted bread as a snack while you finish the rest or serve it all at the same time."
- Jordan Toft, Executive Chef, Bert's Bar & Brasserie.
The menu includes:
- Duck liver parfait with madeira jelly, toasted sourdough
- Rib of Beef with garlic and bay jus and mustard butter
- Olive oil and oregano crushed potatoes
- Salad leaves with soft herbs and lemon dressing
- Waffle with chocolate sauce, cherries and praline
SERVES: 2 People
"We're in the midst of truffle season here in Australia. It's tempting to just shave truffle over anything and everything, but here is a menu designed to really let them shine."
– Ben Greeno, Executive Chef, Hotel Centennial
The menu includes:
- Duck and black truffle terrine with truffle mustard
- Baguette with truffle butter
- Truffled corn-fed chicken crown with mushroom fricassee
- Truffled potato gratin with comte and parmesan
- Watercress salad
- Black truffle Brillat Savarin with lavosh
- Waffle with chocolate sauce, cherries and praline
SERVES: 2 People
“This menu is designed to be hearty and warming. It’s exactly what I want during the cold months. A long-cooked braise filling your house with delicious aromas, hearty roast vegetables, silky green pasta and crunchy tart salad leaves. Have your pasta first as an entrée or eat everything all together.”
– Danielle Alvarez, Head Chef, Fred’s.
The menu includes:
- Bread knots with garlic oil and whipped ricotta
- Roasted pumpkin and Jerusalem artichokes with hazelnut and balsamic vinaigrette
- Chicory leaves with lemon and parmesan dressing
- Handkerchief pasta with broccoli and kale pesto
- Red wine braised beef short ribs with horseradish cream
- Waffle with chocolate sauce, cherries and praline
SERVES: 2-3 People
“This menu is designed to be warm, comforting and highlights the best produce of the season. Silky pasta tossed together with a healthful green sauce made of broccoli and kale, accompanied by hearty roasted vegetables, garlicky bread rolls and tart lemony salad leaves.”
– Danielle Alvarez, Head Chef, Fred’s.
The menu includes:
- Bread knots with garlic oil and whipped ricotta
- Roasted pumpkin and Jerusalem artichokes with hazelnut and Balsamic vinaigrette
- Chicory leaves with lemon and parmesan dressing
- Handkerchief pasta with broccoli and kale pesto
- Waffle with chocolate sauce, cherries and praline
SERVES: 2 People
“Have this meal all spread out across the table as this style of menu is made to share. We call it mezze. Carve the chicken and enjoy it with the bread, pickles, hummus and all the other dishes. Don’t be shy to eat with your hands. Finish with the walnut and pistachio baklava.”
– Simon Zalloua, Executive Chef, Jimmy’s Falafel
The menu includes:
- Toum garlic sauce
- Hummus and seasoned chickpeas
- Harissa hot sauce
- Whole butterflied chicken with shawarma seasoning
- Pickles and herbs
- Lentil kibbe
- Wild greens and lemon
- Lebanese bread
- Walnut + pistachio baklava
SERVES: 3 - 4 People
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