Merivale’s new frontier

November 19, 2021
By Ioni Doherty

Merivale is the new hospitality partner of the SCG and SFS precinct having reached a six year long agreement for Merivale to provide all catering and beverage services at both venues in time for the start of the BBL in December and Sydney’s New Year’s Test.

Merivale CEO Justin Hemmes said, “This is a major milestone in our company’s history and builds on our commitment to the city of Sydney, its culture, economy and job creation,” said Mr Hemmes. 

“This new partnership will see us bring together Merivale’s wonderful talent pool, diverse restaurant brands, quality service and inherent love of Sydney to help deliver a world-class experience to every person who steps into the stadium.”

Executive chefs Danielle Alvarez (Fred’s), Jordan Toft (mimi’s, Bert’s Bar & Brasserie), Dan Hong (Ms.G’s, Mr. Wong), Mike Eggert (Totti’s), Ben Greeno (The Paddington, Hotel Centennial) and Vincenzo Biondini (Vinnie’s Pizza) bring their expertise into a stadium setting under the leadership of CEO Justin Hemmes, Group Operations Manager (Events) Debbie Higgins and senior talent across the business including Franck Moreau MS and Sam Egerton. Merivale will employ over 1000 staff across both venues.

Ms Higgins said, “We like to think that every day is match day at Merivale venues; we endeavour to create the kinds of experiences our guests won’t ever forget. We’re excited to build our 1000-strong Merivale team over the coming months to bring our vision to life.

SCG and Venues NSW Chief Executive Officer Kerrie Mather said preparations are in full swing for The Ashes New Year’s Test match in January 2022, the largest annual sporting event on the NSW calendar. “This is a transformational moment for our precinct and I am so excited about this new partnership with Merivale. I know they will offer our customers, members, sporting and entertainment partners the highest quality food and drink this city has to offer.

“When Merivale brings the best from its amazing collection of venues, we will set a new benchmark in live experiences.”

The SCG’s summer menus are currently being refined by the Merivale executive chef team and the partnership will deliver an offering focused on quality, variety, value for money and ease and speed of service. 

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