“That whole area is just going to be booming in the next five years,” says Parlour Group owner Brody Peterson. “All of those old industrial areas are gentrifying at the moment pretty rapidly.”
The venue straddles the space between a restaurant and a bar and is named after property developer Richard Stanton, who transformed Rosebery in the early 1900s. You can expect a venue similar to Riley Street, with sharing plates and a site steeped in rich history.
There will be a dining room, bar and an open kitchen drawing inspiration from the history of the site and New York’s Meatpacking District.
“We love unique buildings, this is an old heritage red-brick building with tons of natural light coming through. It’s got the high, big industrial ceilings with metal tresses. It’s stunning,” says Peterson.
He and general manager Bay Kilpatrick are collaborating with designers Alexander and Co to create a space that is functional yet in keeping with the site’s roots.
But what Peterson is most excited about is the large north-facing balcony. He is currently in conversations to approve a retractable awning, making the beautiful outdoor area functional year-round.
Executive chef Regan Porteous and head chef Marcelino Papio are still designing the menu, which will combine modern-Australian cuisine with Japanese flavours. There will be two a la carte lunch menus and a dinner menu with sharing plates.
There is also an extensive list of cocktails, wines and beers under construction for the new venue. Jumping on the craft beer train, you can expect a selection of taps that will celebrate independent breweries.
“The good thing about our beer selection is we are not selling ourselves to one of the big beer brands,” says Peterson. “When you own your own taps you have flexibility to do whatever you want on them, so we can do beer of the month, we can change our taps every six weeks if we want to, and help all the little guys out.”