PARRAMATTA’S FACELIFT CONTINUES WITH THE OPENING OF HUSK & VINE KITCHEN AND BAR.
In the geographic heart of Sydney, Parramatta is forecast to grow in population by 40 per cent to 2013. Which is why the city – frequently planned for substantial redevelopment over the years without anything actually happening – is now under a transformation, with council undertaking a multi-billion dollar revitalisation of the city centre.
One of the forerunners of the new Parramatta is a just opened precinct that includes the five-star SKYE Hotel Suites and the Husk & Vine Kitchen and Bar by SITE Hospitality. Flying Fish’s Stephen Seckold heads the new food offering at the venue on the premises of the former Wheatsheaf Hotel. A public display showcases the remains of an 1840s convict hut, Wheelwright’s workshop and the cellar of the Wheatsheaf that were all discovered during excavation of the site.
Seckold will reflect the Mediterranean and Middle Eastern cultural influences of Parramatta and surrounds in the menu, the kitchen centred around a custom Beech oven where Head Chef Ashley Brennan will produce flatbreads and pides, as well as roasts, large cuts of meat and whole birds for guests to share, such as whole lamb shoulders with harissa, okra and chickpea stew.
The drinks list will focus on boutique wineries, featuring small producers from Australia and abroad - with a concentration on Australian cool climate wines, as well as French and Italian classics.
Finally, Parramatta is growing up… and here’s the proof.
Husk & Vine Kitchen and Bar Open from 6.30am to late, 7 days a week; 7/45 Macquarie Street, Parramatta, Sydney. Ph: (02) 7803 2323.
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