By Triana O’Keefe, editor Australian Hotelier
Hotel CBD (1995)
Hotel CBD launched in 1995, providing five floors of entertainment space. The CBD Bar on the ground floor opened its doors and was welcomed by Sydney patrons in droves. The first floor catered to a restaurant with the second, third and fourth floor bars catering for a lounge bar and much needed CBD function spaces.
Slip Inn (1997)
One of the very first exciting projects created by Justin Hemmes was the concept, restoration and management of Slip Inn. Previously the historical Royal George Hotel, the pub building and its four adjoining terraces were redesigned to accommodate a number of beautiful bars and the exotic Chinese Laundry nightclub as well as delivering food from the Thai and Australian kitchen.
Angel Hotel (reopened 2000)
Formerly House of Merivale and Mr John, Angel Hotel, conveniently located on the corner of Pitt Street and Angel Place Sydney is just down from Martin Place and considered the more ‘traditional style’ boutique pub.
Establishment (2000)
Establishment was created from the burnt out ruins of the former George Patterson House on George Street. The new building retains many of the original grand 19th century features including statuesque columns in the bar and high timber beams in the ceilings of the bars & hotel bedrooms.
This world-class emporium is the grand dame of Sydney’s entertainment scene – boasting layer upon layer of restaurants and bars tucked behind its classical façade, plus a stunning boutique hotel that features 31 deluxe rooms including two penthouse suites.
Lotus (2002)
The Hemmes family returned to the site they previously operated in Challis Avenue, Potts Point. One of the jewels of Sydney’s eastern suburbs, Lotus is a sophisticated, award-winning bistro and cocktail bar with a reputation for outstanding service.
The Grand Hotel (2002)
In 2002, the Hemmes family took back the management of this three story traditional style hotel with its old world style, unique character and everyday charm. There are three floors of bars, including a bistro and lounge area on the first floor, a pool and function room with juke box on the second floor, a ground floor bar and bottle shop.
Jam Music (2002)
Obsessed with exceptional quality entertainment, Justin Hemmes combined his enormous love of music and entertainment to launch a new Australian music company, aptly called Jam Music, which subsequently has reached international success. Jam Music, has seen tremendous growth since its inception and has four different business activities. These are the world renowned Good Vibrations festivals, touring and events, recording label and nightclub promotions. Jam Music has now also moved into publishing and royalties.
The Wynyard Hotel (2003)
In 2003 the Hemmes family took back the management of this hotel and it still maintains its old world feel despite modern room amenities. It has 13 accommodation rooms with shared facilities and a traditional bar and bistro.
ivy (2007)
ivy has created an entirely new hospitality genre and won the hearts of both locals and visitors with its unique combination of dining, entertainment, retail and relaxation.
From the very beginning, fine food has occupied centre stage in ivy’s world, with critics and fans alike hailing the menus NY-style grill Mad Cow, Sailors Thai, Uccello and Sushi Choo.
The Beresford Hotel (2010)
In 2010, the Beresford became part of the Merivale family. Along with its casual neighbourhood atmosphere it includes modern Italian trattoria dining that offers everything from a simple bowl of fries with Sicilian sea salt to wood-fired pizza, house made pappardelle and decadent desserts.
Felix Bistro & Bar (2010)
Felix offers a classic French inspired menu complemented by an extensive wine list, oyster bar and rotisserie. Felix also offers a large cocktail and wine bar for casual drinking and dining. The restaurant’s stunning design includes real Parisian subway tiles on the walls, a pewter bar and chandeliers imported from France.
El Loco, Excelsior Hotel (2011)
In May, 2011, the long-standing Sydney music venue, The Excelsior Hotel became part of the Merivale portfolio and was revived to incorporate an eclectic Mexican cantina, with executive chef, Dan Hong, serving up a pared back menu of tacos and salads.
Upstairs Beresford (2011)
Taking over from where The Excelsior Hotel left off, live music venue, Upstairs Beresford opened in June, 2011 on the first floor of the much-loved Beresford Hotel. Inspired by some of New York’s finest music venues, the venue is designed to give both the performer and patron a first class experience offering state of the art technology and a full suite of amenities backstage.
30 Knots, The Grand Hotel (2011)
In July 2011, Merivale opened 30 Knots, the refurbished first floor of The Grand Hotel. The nautical themed, boutique and craft beer bar is complete with maritime touches of rope and naval artefacts throughout, offering beer aficionados a modern twist on the age old pub feel.
Mr. Wong (2012)
Mr. Wong opened its doors in August 2012, swiftly establishing a firm following amongst media, Sydney locals and travellers alike. Led by head chefs Dan Hong and Eric Koh, the 240-seater Cantonese restaurant recently won ‘Best New Restaurant’ and two hats at the 2014 Sydney Morning Herald Good Food Guide Awards, ‘New Restaurant of the Year’ in the 2014 Australian Gourmet Traveller Restaurant Guide Awards and ‘Best New Restaurant’ in the 2013 Time Out Sydney Food Awards. Set within the existing fabric of the old Tank Nightclub, Mr. Wong embodies the elegance of 1930s Shanghai, infused with a modern essence.
El Loco Slip Inn (2013)
The successful El Loco brand was launched into Slip Inn in 2013. Initially intended as a summer pop-up, El Loco at Slip Inn proved so popular amongst regulars and newcomers that it was decided to make the delicious and authentic Mexican cantina a permanent fixture in the popular city establishment. Dan Hong and Christopher Hogarth have extended the El Loco menu to suit the corporate crowd, dishing up more substantial meals alongside the fan favourite tacos
Papi Chulo (2013)
Papi Chulo, Merivale’s first restaurant in Manly, officially opened on New Year’s Eve 2013. Located on the iconic Manly Wharf, Papi Chulo is a smokehouse and grill dining destination, headed up by head chefs, Patrick Friesen (Ms G’s) and Christopher Hogarth (El Loco). Dan Hong oversees the restaurant as executive chef.
Paddington Arms (2014)
In February 2014, Merivale announced the purchase of the Paddington Arms. Merivale has begun construction on the Oxford Street site, with the hotel closed for renovation until later this year. Plans for the venue will be announced in due course.
Work in Progress (2014)
Merivale continued its commitment to Sydney’s hospitality sector in April 2014 with the purchase of the Noble Canteen (previously Trumps Tavern) at 50 King Street, Sydney. Merivale will first launch an art-based pop-up bar at the King Street site, due to open late April.
Aptly titled ‘Work in Progress’, the venue will be transformed into a live art studio, offering Sydney’s CBD a new and engaging bar experience. The studio will be curated by the acclaimed Glenn Barkley (Independent Curator and former Senior Curator MCA Australia), alongside Darwin-based pop artist, Franck Gohier.
Coogee Pavilion (2014)
Overlooking one of Australia’s most iconic beaches, Coogee Pavilion, is a vibrant lifestyle destination in the heart of the Eastern Suburbs. The ground floor offers a variety of lifestyle and casual dining experiences and is the ideal location for get-togethers, weekend breakfasts, coffee dates, light snacks and catching up with friends.
Led by a dynamic team of Merivale chefs, Coogee Pavilion offers an extensive coastal menu, alongside wood-fired pizza, cocktails, organic juice and freshly ground coffee.