In a clear sign that finer dining is heading west, this new Parramatta restaurant is tapping into the Middle Eastern heartbeat of its surrounding suburbs with a menu that celebrates our rich diversity in a contemporary context.

Husk and Vine is one of a throng of eateries to emerge in the geographical centre of Sydney and is located in a precinct where the new five-star Skye Hotel presides. Built on the location of the former Wheatsheaf Hotel, the new development is designed by SITE Hospitality, the fit-out is all wooden floorboards, semi-casual chairs with cushions, banquettes, a centrepiece bar and open kitchen. And with a nod to the past, historic artefacts dating from around 1840 (unearthed during the archaeological excavation) are on show above the dining room’s perimeter.

Committed and friendly staff work the room well and the drinks list is packed with creative cocktails, a large array of beers and wines that cater for quaffers on a budget and others looking to go large.

In the kitchen, culinary director Stephen Seckold (Flying Fish, Salaryman) and head chef Ashley Brennan lean heavily, though not exclusively, on Middle Eastern ingredients and give them a touch of contemporary flair. There are flatbreads straight from the clay oven – such as sumac and parsley with eggplant and pomegranate dip, while fried chicken thighs are given a herby za’atar and oregano twist.

Traditional, creamy hand-tied burrata binds a refreshing tumble of blood orange, shaved fennel and sugar loaf cabbage. The rich flavour of Black Angus flat iron steak gets a rub of baharat and the accompanying watercress salad, chunky chips and lemon cheek is spot on. Finally pavlova meringue is joined by velvet orange blossom cream and mandarin.

Husk and Vine celebrates old and new Australia in a symphony of delicious flavours.

Must eat dish: Pavlova, orange blossom cream, mandarin
Instagram: @huskandvinekitchen