SKYE Suites comes to Parramatta
Sydney’s newest hotel is out in the west in Parramatta.
And the Skye Suites Parramatta has now opened its kitchen and bar. It has the catchy name Husk and Vine.
Ex-Flying Fish chef Stephen Seckold will be in charge and his focus is on the Mediterranean and Middle Eastern cultural influences of Parramatta and the surrounding area.
Husk and Vine will grab anyone’s attention.
Sitting on the premises of the former Wheatsheaf Hotel, it is located near a public display showcasing the remains of an 1840’s convict hut, a wheelwright’s workshop and cellar of the old Wheatsheaf.
It exhibits historical artefacts preserved in an outdoor archaeological display.
A glass floor viewing platform provides a good view for restaurant guests and members of the public.
Over at the restaurant, head Chef Ashley Brennan is at a custom Beech oven producing flatbreads, pides, as well as roast, large cuts of meat and whole birds for guests.
Guests will also be getting whole lamb shoulders with harissa, okra and chickpea stew.
The drinks list focuses on boutique wineries, featuring small producers from Australia and abroad. And the cocktails will have a range of native ingredients like for example eucalyptus and lemon myrtle in house-blended syrups. There will also be a strong low and non-alcoholic drinks menu.
Husk and Vine is brainchild of Site – a hospitality concept agency. The venue’s name is a play on Wheatsheaf (husk) and cellar (vine).
“Husk and 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.” SITE’s co-founder Dave Galvin told Hotel Management.
Parramatta’s newest hotel opens on August 1.
by Leon Gettler, July 17th 2017
