SEARCH ENGINE 13 STARS IN THE SKYE Skye Hotel Suites filled a gaping hole in Parramatta’s accommodation offering and has helped the area fulfil its destiny as Sydney’s second CBD. It’s the vanguard of a new suite of five-star hotel options slated for the city centre. It will soon be joined by a $75 million Marriott Starwood at 89 George Street, a 27-storey, 4.5 star hotel comprising 300 rooms, plus a restaurant, bar, ballroom and 60 above ground car parking spaces. Quest Hotels has also lodged an application with the City of Parramatta to construct an eight-storey serviced apartment building fronting Victoria Road including 39 studio and one-bedroom rooms, plus a café, bar, meeting room, offices and valet parking for its two-level underground car park. The apartments at Skye Hotel Suites, which opened 1 August 2017, have bespoke furniture and fittings, and each suite includes L’Occitane toiletries, a Nespresso machine, a media tablet, washing machine and dryer, and in-room dining from Husk & Vine Kitchen and Bar. As Iwan explains, “Parramatta is a powerhouse for innovation and business, and Skye Hotel Suites is a premium addition to the up-and- coming Western Sydney that appeals to a new generation of domestic and international visitors to the city.” The location, within walking distance of the Parramatta Train Station and Westfield, makes it an ideal location for travellers looking for a short stay in the CBD to attend events or business meetings. MAKING HISTORY Preliminary works at V by Crown Group uncovered the footings of a convict hut, evidence of occupation by a wheelwright, remains of the cellar of the Wheatsheaf Hotel, and footings of a colonial period cottage from the late 18th Century. The developer brought in experienced archaeology consultancy Edward Higginbotham and Associates to excavate the significant find, which is preserved for viewing by guests and visitors alike, and which informed the design of the Husk & Vine Kitchen and Bar. Part of the display is found in the main food court area, and the remainder is housed within the Phillip Ruddock Cultural Centre. Inside, archaeologists, led by Higginbotham, have dug out the foundations of several structures down to the clay level, providing a glimpse into early life in Australia during the convict and colonial periods. The four convict huts were found at the northern edge of its site and are within the conservation centre. Allen Jack+Cottier worked closely with engineers to ensure that the building could be supported on just four columns, which sit among the heritage items without disturbing them. The retail podium is intersected by an arcade which, along with the interpretation centre, adds interest and vitality to the streetscapes by activating street frontages onto Marsden Street and Macquarie Street. STONE, WHEAT AND WINE Named in honour of wheat and grapes, Husk & Vine Kitchen and Bar delivers a menu inspired by the diverse demographics of Parramatta – Middle Eastern breads, Indian seasonings and Australian wines. It also ties in with the restaurant’s location on top of the former Wheatsheaf Hotel, one of Parramatta’s earliest hospitality establishments. Keeping with the theme, the restaurant has a dramatic interior with sandstone blocks hanging from what the designers have termed a ‘mirrored infinity grid around a double-height void’, but which could be described more succinctly as a ‘three dimensional frame’. The open kitchen runs along the back wall and is dominated by a large, gas-fired Beech oven used to bake flatbreads and pies made from stoneground grains. Overseeing the food offering are executive chef Stephen Seckold of Flying Fish and Salaryman, and Head Chef Ashley Brennan of Sugaroom. There are Middle East, Italian, Indian, and Australian influences all to be found within the menu, which Seckold says is focused on shareable ‘comfort food’. Theshareablemenuisheadlinedbyspatchcock, blue-eyed cod, lamb rump, charred striploin and braised beef brisket. Husk & Vine is open 5.30pm until late, Monday to Sunday.