Sydney Cricket Ground has unveiled its new menu with rock oysters and wagyu sitting alongside more humble staples such as meat pies and chicken schnitzels.
The new food menu overseen by Merivale was unveiled at the Big Bash on the weekend after the Justin Hemmes hospitality giant was named exclusive hospitality experience partner of the SCG and Sydney Football Stadium precinct back in August.
“We know that our customers expect a world class, high quality experience, whether that be while dining in one of our restaurants or enjoying a snack at a sporting match,” Merivale Group Operations Manager for Stadiums Debbie Higgins told The Daily Telegraph.
“It was important to us to ensure we provided an option for everyone on our stadium menu, from The Pavilion’s seafood to Jimmy’s wraps.”
The new menu dips into the group’s eclectic dining offering with Dan Hong’s prawn dumplings or spring rolls up for grabs alongside a range of high-end seafood such as rock oysters and tiger prawns inspired by Jordan Toft’s Mimi’s at Coogee and Berts.
However, the old classics are still available including Four ’n’ Twenty pies and hot chips.
“This is an incredible and truly unique opportunity for Merivale; we are humbled to be a part of Sydney’s sporting and entertainment history,” said Hemmes.