Ex-Flying Fish Chef to Open New Restaurant in Parramatta
Husk & Vine will take over the site that once belonged to the Wheatsheaf Hotel.
Seems like every second day, another restaurant announces an opening in Parramatta. Just this week, Rockpool and Sake announced they'd be moving in. And now, ex-Flying Fish chef Stephen Seckold is starting a new venture. Called Husk & Vine, the eatery will take over the site that once belonged to the Wheatsheaf Hotel and its focus will be Mediterranean and Middle Eastern fare.
In the kitchen, you'll find head chef Ashley Brennan ruling over a custom-built Beech oven, slow-roasting lamb shoulders, whole birds and mammoth-sized meat cuts, and baking freshly-kneaded flatbreads and pide.
Match your meat with a boutique wine from a local producer. There's an emphasis on Australia's cool climate wines, alongside classic varieties from Italy and France. Meanwhile, the cocktail list features signature concoctions made with native ingredients, including lemon myrtle and eucalyptus.
Husk & Vine's concept, put together by agency SITE, immerses you in local history. When the site was excavated, a few significant archaeological discoveries were made, including an 1840s hut, a wheelwright's workshop and the Wheatsheaf's cellar. They're now preserved for posterity and encased in glass, so you can have a squiz in between bites.
Nic Graham took care of the interior with splashes of timber, leather and linen. The centrepiece is a mirrored infinity grid, in which sandstones look as though they're suspended.
Husk & Vine is at 7/45 Macquarie St, Parramatta. It's set to open in early July, from 6.30am till late, seven days a week.
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