Western Sydney’s newest hotel Skye Suites Parramatta has debuted its kitchen and bar called Husk and Vine.

Setting a new culinary direction in the already thriving scene of Sydney’s West, the restaurant is 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 and 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 and 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 and 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 and Vine team.

SITE’s co-founder Dave Galvin says: “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.”

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 rock foundations the venue is built upon.

Husk and Vine sits within a precinct that is also home to the V by Crown Group apartments, and Skye Hotel Suites, Parramatta’s newest hotel, which opens on August 1. Together they form a unique new ‘vertical village’ as a beacon of luxury and style in Sydney’s West.

James Wilkinson

Editor-In-Chief, Hotel Management