I love travelling and writing, meeting people and experiencing foodie places.
Published October 30th 2017
Deliciously divine food on historical site
Husk & Vine Kitchen and Bar is a new eatery built on a historical hotel which was called The Wheatsheaf dating back to the 1840's. Husk & Vine is owned by Crown Group, who own the newly-opened Skye Hotel Suites, the first of the group's hotel apartments. This casual setting with a fine dining foodie experience fuses Middle Eastern with Australian fare and this combination worked well. My husband and I visited Husk & Vine for dinner while we enjoyed a relaxing break in the Skye Hotel, venturing out for breakfast the following morning, which was included in the hotel's opening special of $225 per night.
On arrival at the Husk & Vine for dinner, we were greeted by a friendly attendant who showed us to our table. A personable waitress arrived who discussed the menu and left us to peruse the tasty offerings. We were tempted with Za'atar fried chicken, oregano & garlic dip as an entree as well as the Rosemary & sesame flatbread with warm hummus. Once we viewed the selection of eye-popping mains and desserts, we decided that two courses would be enjoyable. We were surprised how quickly the mains arrived at our table, within 10 minutes of our order. My husband chose the Longline snapper, white balsamic potato, capers, hazelnuts, grapes and brown butter ($34). His choice was exquisite. The arrangement was decorative and tasted delightful.
I chose the Slow braised O'Connor beef cheeks, creamy polenta and pesto ($36). The beef cheeks deliciously fell apart with each fork-full and the combination of polenta and pesto was delectably creamy and moist. We also ordered a side of vegetables of carrots, cumin, honey and Persian feta ($12) which were very tasty.
The enticing desserts were next. I chose the H&V bread and butter pudding with a dash of cognac, plus vanilla ice cream ($15). The waitress warned it would take about 12 minutes as the pudding is cooked to order. The pudding arrived within that time frame and it was lovely, not a crumb was left in the bowl.
My husband selected the Pistachio & raspberry bombe Alaska ($16), a dessert never to be forgotten. The bombe Alaska's base was sponge with a raspberry sauce. Sitting on top was a wonderful pistachio ice cream smothered with meringue and the carefully crafted tips burnt to create what looked like a white rotund echidna. It was sensational.
Overall, the dinner was sensational and the service was impeccable. The interior of Husk & Vine is thoughtful and interesting in light of the historical significance that the restaurant inhabits. There are jars and bottles displayed as artefacts and decorative sandstone hanging within the perimeter of this wonderful restaurant.
After our dinner, we visited the archaeological dig directly outside the restaurant. It's a small area but well worth the visit. There are signs displaying the history of this site and one comes away impressed with the historical significance of Parramatta.
The next morning, we returned to be treated to breakfast and we were not disappointed. My husband chose the H&V breakfast of pork and fennel sausage, fried eggs, tomato, bacon, mushroom, flatbread and hummus ($23). As with our meal from the previous night, this was a fusion of Middle Eastern and Australian cuisine. This dish was wonderful and the eggs were fried with just the right amount of soft yolk to trickle onto the plate.
I chose one of my all-time favourite breakfast dishes, French toast ($14). This dish consisted of a very thick slice of brioche, apple, rhubarb and cardamom cream and decorated with cute edible flowers. It was a knockout from start to delectable finish.