A new kitchen and bar, Husk & Vine is opening in Parramatta on July 1. Setting a new culinary direction in the already thriving scene of Sydney's West, the restaurant will be headed by ex-Flying Fish chef Stephen Seckold, who pays homage to the Mediterranean and Middle Eastern cultural influences of Parramatta and the surrounding area.

Housed on the premises of the former Wheatsheaf Hotel, Husk & Vine sits alongside a public display 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. These historical artefacts have been preserved in an outdoor archaeological display, complete with a glass floor viewing platform that restaurant guests and members of the public can observe.

At the kitchen’s heart is a custom Beech oven where Head Chef Ashley Brennan will produce flatbreads and pides, as well as roast, large cuts of meat and whole birds for guests to share, such as whole lamb shoulders with harissa, okra and chickpea stew.

Husk & Vine’s drinks list focuses on boutique wineries, showcasing wine varietals in their true form. It features small producers from Australia and abroad - with a concentration on Australian cool climate wines, as well as French and Italian classics. Cocktails use a range of native ingredients such as eucalyptus and lemon myrtle in house-blended syrups, with a strong low and non-alcoholic drinks menu.

The vision of Husk & Vine was created by SITE – a hospitality concept agency. Inspired by the context, the name is a play on Wheatsheaf (husk) and cellar (vine). Seckold is SITE’s Group Chef, who is helping to bring this vision to life in partnership with the Husk & Vine team.

SITE’s co-founder Dave Galvin says, “Husk & Vine will deliver a quality experience with an all-day breakfast and lunch offering, and a dinner experience that will champion Australian produce - while remaining fun and accessible. It’s a place to meet friends and business clients, close to everything but still tucked away from the hustle and bustle of Parramatta’s streets, in a relaxed modern setting.”

The interiors were created by Nic Graham with timber, leather and linen accents, while sandstones appear suspended in a mirrored infinity grid around a double-height void, a nod to the venue’s rock foundations. Husk & Vine sits within a precinct that is also home to the V by Crown Group apartments, and SKYE Hotel Suites, Parramatta’s first luxury five-star offering, which opens on August 1. Together they form a unique new ‘vertical village’ as a beacon of luxury and style in Sydney’s West.

Just beyond the restaurant, less than 200 metres away is Parramatta Square, the focal point of Parramatta City Council’s multi-billion-dollar revitalisation of its city centre, which will eventually boast a new library with cutting-edge technology, art gallery, pedestrian links to a major transport interchange and a large, open-air public space earmarked for community events and festivals. Voted last year by the Urban Development Institute of Australia as Sydney’s most liveable suburb, Parramatta is forecast to grow in population by 40 percent to 201,000 by 2031.

Husk & Vine Kitchen and Bar
Open from 6.30am to late, 7 days a week
7/45 Macquarie Street Parramatta, Sydney  //  +61 2 7803 2323

www.huskandvinekitchen.com.au  //  www.facebook.com/huskandvinekitchen  //  #huskandvinekitchen

For more information, imagery and interview opportunities, please contact:

Tierney Kelman, Dialogue PR, +61 2 9194 6683, +61 434 259 798, tierney@dialoguepr.com.au

Ben Gotto Smith, Dialogue PR, +61 2 9194 6682, +61 420 279 495, ben@dialoguepr.com.au