Husk and Vine
The idea here is that everything is approachable, nothing over complicated. The menu is all bread, pasta, stews and chocolate puddings – modern comfort food. And the menu is modelled on Parramatta’s demographics. But this is not fusion cuisine: the pasta is traditional Italian, and the flatbreads are taboon, a large, puffy, Middle Eastern variety that chef Ashley Brennan (ex Sugaroom) triple proves and serves with hummus or roast garlic and parsley. There’s Indian influence in the lamb ribs with date and tamarind glaze; Lebanese in the za’atar fried chicken; North African in the lamb shoulder, harissa, okra and chickpea stew; and Italian in the house-made pastas.
Like the menu, the wine list is straightforward and concentrates on classic representations of grape varieties. They are mostly from small suppliers in Australia and New Zealand, nothing too crazy or funky.
For the fit-out, hundreds of sandstone rocks are suspended from the ceiling around the edges of the room, and the space has dim lighting and a black, emerald and grey colour palette.
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