Rockpool Bar and Grill, Sake and QT Hotel to open in Parramatta

Uptown restaurant brands Sake and Rockpool Bar & Grill opening in Parramatta, say what? After dipping his ladle in the western Sydney metropolis with a branch of his entry-level Burger Project brand, chef Neil Perry has inked a deal with Coronation Property to open two restaurants at the 8 Phillip Street development where a luxury QT hotel will also slide in.

Coronation and Rockpool Dining Group are sticking to the same song sheet in saying only that the two restaurants will be "Premium" brands, but well-placed sources on Parramatta's eat streets confirmed one of them will be a branch of refined Japanese restaurant Sake, the other a clever spin-off of Rockpool Bar & Grill that focuses on the bar and ditches the restaurant.

Perry, who refused to confirm starters for the project, did concede a Rockpool bar spin-off with wagyu burgers on the menu is in calculations as part of the group's wider strategy.

"I also think something great could come out of a combination of Spice Temple and (soon to open) Jade Temple," the veteran chef tells Good Food.

Parramatta has become a destination for city operators, with Zushi, Chinta Ria and the Speakeasy Group committing to projects in the area. "We are still two years out from opening the new restaurants. But it's a great area, there's so much happening there. Everywhere you walk there are cranes and construction," Perry adds.

Husk and Vine also heads to Parra

Flying Fish executive chef Stephen Seckold hasn't wasted time since his departure from the glitzy Pyrmont waterfront restaurant, steaming up the Parramatta River to help open a restaurant for property developer Iwan Sunito. The 160-seat Husk & Vine opens in Parramatta at the end of the month.

"It is next to Burger Project. Nic Graham designed the restaurant, it is really interesting, the kitchen is pretty much black," Seckold says. The chef has teamed up with a group of industry heavy-hitters at concept and consultancy company Site, with Seckold kicking off with Husk & Vine project.

"I'll be at Husk & Vine for at least the first six to 12 months, working with head chef Ashley Brennan (ex Sugaroom). There's a wood fire oven, we'll do flat bread out of it. The menu will be approachable, with a bit of Italian. It's a really interesting site. They found all sorts of things, like old bottles, which are displayed."