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Misc. Parramatta

Home > Sydney > Breakfast | Cocktail Bars | Food and Wine | Lunch | Restaurants
by Irenke Forsyth (subscribe)
A writer sharing travels, experiences, a love of festivals & events. Life is a journey and I hope to inspire others. Visit my blog at https://www.travelwithirenke.blogspot.com
Published October 29th 2022


Parramatta's foodie scene has grown substantially over the last few years and continues to do so, with the latest addition being Misc. Bringing Mediterranean food to the table, you can indulge in a sumptuous breakfast or lunch paired with an interesting wine cocktail list.

The owner is none other than reality star Jad Nehmetallah, the lovable Gogglebox larrikin and restaurateur. Together with interior designer Nic Graham (known for his work with the QT hotels), executive chef Sebastian Geray and industry steer Joel Bennetts, Jad has put together a space where delicious food can be enjoyed indoors or alfresco in the courtyard overlooking views of the park and river. The 300-seat venue, with an events section, is sophisticated and approachable at the same time. An air of elegance lies in the building that reminds me of a modern winery with an interior decor of soft tones and lighting, floral arrangements, curved display areas behind the counter and comfy seating. It's the perfect place for both a casual catch-up with friends and a special celebration, albeit a wedding or a Christmas event.



It was for lunch that I joined a friend in trying the menu of Misc. The name is, of course, short for miscellaneous and you see that on the menu. Instead of familiar sections titled entree and mains, you have headings pertaining to the meaning of the word, such as "A Bit of This", "A Bit of That", "A Bit More" and "A Bit Sweet". The restaurant is all about bringing people together through trying a variety of items on share plates, in addition to singular meals (if that's what you want).

Starting with some drinks, a refreshing watermelon and lychee beverage from the "Cool Downs" list went down well and, from the "Cocktails" list, the PassionFruitLoop was so very nice. The latter consisted of Tilde vodka, peach liqueur, cloudy apple and a passionfruit bubble made on presentation at the table, using a blow torch and a small cupcake pattie tin. The bubble was transferred to the glass and our waiter advised me to burst the bubble. Upon doing so, smoke was emitted from the side of the glass. It was so cool, reminding me of that Deep Purple song Smoke on the Water. On tasting the drink I found it cool as per a usual cocktail with no heat from the bubble. Delicious too.




There's a range of other beverages to choose from, including mocktails, wines, beers, cider, interesting sodas like Lime Jalapeno and Coastal Tonic, homemade iced teas and coffee.

Following on from our drinks, we chose some items to share from the "A Bit of This" menu section. They were the light and fluffy wood-fired pita bread, the smoked labneh with ezme salsa and chives, and the housemade giardiniera of pickled vegetables that included pickles, carrots and cauliflower. An amalgamation of flavours hit our palates with the esme salsa and pita bread being our favourites.



Other delightful bits from this section of the menu include hot smoked trout with caperberries and dill, basturma (a cured beef), anchovies with Sicilian olives, and salami truffle.

From the menu equivalent of entree, we went to the "A Bit More" section for our main dishes. My dining companion chose the barramundi with fennel salad, salsa verde and lemon. Perfectly cooked, she loved the lightness of the fish and declared the salsa verde a standout.



I selected the Chicken Milanese with confit cherry tomato, rocket and parmesan. The large piece of chicken was tender, with the tomato confit being a highlight that lifted the flavours. It was so wonderfully tasty. It's a dish I would definitely go back for.



Items, such as king prawns, striploin Angus, Mafaldine pasta and the MISC. deli sando with various sandwich meats, pickled fennel, lettuce, chilli mayo and crisps, fill the menu. For "A Bit on the Side", there's hot chips and salads.

But that's not all. We managed to fit in some decadent desserts from the "A Bit Sweet" section of the menu. It was a hard decision between creme caramel, blood orange sorbet, banoffee and the Affogato sandwich. We decided to share the latter two between us. They were both amazing.

The Banoffee was a different take on the pie version with toppings of banana, chantilly cream, white miso caramel and a dusting of chocolate atop a circular biscuit base. The flavours were heavenly and the biscuit base had just the right amount of crispiness to it for my liking.



The Affogato sandwich is thus called for its coffee flavour and layers of chocolate and hazelnut parfait covered in slithered almonds and a chocolate coating. This dessert on the stick was quite a surprise, looking like a giant Magnum ice cream. Divine to say the least, it didn't last long on our plates.




Our wonderful lunch was one I couldn't fault. The creative cuisine was top notch and so was the service with dishes arriving in a timely manner from our friendly smiling waiter, Constantine. Light music played in the background, adding a relaxed vibe to this beautiful stylish restaurant.

Should you wish to purchase some products to take home, there is a retail area containing curated items from local and international providores. During my visit, these consisted of condiments and sauces, preserves, tins of sardines and tuna, coffee cups and branded T-shirts.



All in all, there's a lot to love about Misc. Whether you're after a snack, a signature special, a picnic on the lawn or a bottomless brunch, the staff will make it happen.

Located in Parramatta Park, Misc. opened its doors in early October 2022 and has quickly become a popular place to eat, drink and be merry. So come in, embrace the surroundings, have fun and break some flatbread.
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*Irenke Forsyth was invited as a guest
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Why? For the love of food
When: Open Tues-Sun, 8am-3pm
Where: Parramatta Park, Google map search -
Cost: $$
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