Husk & Vine

Setting a new culinary direction in the already thriving scene of Sydney’s West, Husk & Vine is headed by ex-Flying Fish chef Stephen Seckold, who pays homage to the Mediterranean and Middle Eastern cultural influences of Parramatta and the surrounding area. At the kitchen’s heart is a custom Beech oven which produces flatbreads and pides, as well as roast, large cuts of meat and whole birds for guests to share, such as whole lamb shoulders with harissa, okra and chickpea stew.