This all-day Italian restaurant inside a new four-storey Circular Quay venue bakes its own bread at its on-site mill.
A mega-venue has opened in the heart of Sydney's Circular Quay, adding four unique venues to the harbourside CBD suburb. The new Hinchcliff House has overtaken the heritage Hinchcliff Wool Store, a huge sandstone structure dating back to the 1860's that has been restored and revived as part of the ever-evolving Quay Quarter.
Two of the Hinchcliff House's four venues are now open to the public, with the other two set to follow suit in May. Grana, located on the ground floor of the former wool store, is an all-day Italian restaurant and bakery, while Apollonia is a low-light cocktail bar in the venue's lower ground.
Head to Grana early for a taste of its breakfast treats. Think blue swimmer crab omelette ($23) or a classic bacon and egg roll on schiacciata with chilli mayo and a hash brown ($18), alongside a selection of breakfast cocktails.
All of Grana's bread is made at its onsite mill, providing fresh morning pastries, or ideal starters come dinner. Once breakfast is finished, turn your attention to Grana's standard menu. On the bread and dairy section, sourdough is served alongside a rich macadamia butter ($4 per person) and cheese is wrapped in thin and flaky house-made focaccia ($16).
While it would be easy to fill up on bread, make sure you leave room for the cauliflower cotoletta ($24) or market fish tartar with trout roe ($26). Of course, a healthy selection of pasta is available including ricotta and pumpkin occhi, swimming in a lemon balm and served with pickled pumpkin ($25), or a seaweed gigli paired with Moreton Bay bug ($34).
All four of the venues at Hinchcliff House are the creation of prolific New Zealand restauranteur Scott Brown (Amano) alongside the team at House Made Hospitality. Brown has been running restaurants across the Tasman for over a decade, founding Auckland's Hipgroup in 2004, responsible for venues like seasonal Spanish restaurant Alma.
Images: Jiwon Kim
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