Stephen Seckold, best known for his excellent work at Pyrmont’s Flying Fish and Surry Hills’ Salaryman, is making his way to Parramatta this July with the opening of Husk & Vine. The new kitchen and bar hopes to add greatly to the west’s ever-changing dining scene, paying homage to the Mediterranean and Middle Eastern cultural influences that permeate the area.
Taking over the former site of Wheatsheaf Hotel on Macquarie Street, Husk & Vine has turned its locations history into an open museum of sorts, showcasing the remains of an 1840’s convict hut, Wheelwright’s workshop and the cellar of the Wheatsheaf – all discovered during excavation of the site – all observable from a giant glass floor platform. This no doubt will add to the distinctive ambiance of the kitchen, which is being led by Head Chef Ashley Brennan who promises everything from flatbreads and pides (pumped out of a custom beech oven) to large cuts of roasted meats and whole birds for guests to share, such as whole lamb shoulders with harissa, okra and chickpea stew. Seckold will serve as culinary ambassador.
Drinks will also be a strong focus, showcasing a selection of boutique wineries from small producers in Australia to international up-and-comers, meaning wine lovers will find everything from cool-climate Australian drops up to French and Italian classics. Cocktails will also be a strong presence, using a range of native ingredients like eucalyptus and lemon myrtle in house-blended syrups.
Husk & Vine opens in July 2017.
Husk & Vine
Address: 7/45 Macquarie Street Parramatta, Sydney
Contact: +61 2 7803 2323
Website: www.huskandvinekitchen.com.au
Hours: 7 days, 6:30am-late
Images supplied.
———-
