When Alex Aslan dreamed of opening his first restaurant, he wasn’t just thinking about the food but rather the whole experience that his patrons would enjoy. ALEX&Co., set in the heart of Parramatta city, is equally comfortable as a café, a fine dining restaurant and a function venue, and the trick according to Alex is all in the planning. “We can quite happily hold an event for 150- plus people and run the restaurant at the same time without any issue,” Alex says. “Everything has been designed to be moveable, so we can create spaces that people will happily engage with and enjoy. “We’ve even changed the internal layout three to four times to see what works best. For me, it’s all about providing entertainment and fun as well as a dining experience.” Open every day, the menu reflects a diverse cultural and culinary journey from the Middle East to modern Australian fare that would sit comfortably in any harbour side café. Alex says his passion for living well, hosting social gatherings and providing a fulfilling experience are the drivers behind what’s on offer. The menu offers breakfast-goers simple toast through to the exotic ‘The Baazar’, consisting of two eggs your way, falafel, braised lamb, sujuk, marinated olives, fresh tomatoes, beetroot hummus, fattoush, avocado, halloumi, mushrooms, fresh seasonal fruit and flatbread. But if that’s breakfast overload don't worry – there’s smashed avo on the menu as well. Progress through to the lunch style or share plate section and you’ll find the Turkish inspired mezza and honey halloumi alongside seafood selections of calamari, Sydney rock oysters and the obligatory bucket of prawns. “I’ve travelled around the world taking notes and studying what others are doing, which has inspired me and helped define what ALEX&Co. is,” Alex says. “In Australia, we tend to go out to either a restaurant or a bar, but overseas there are plenty of examples where the two are seamlessly combined. “Our menu allows you to come in for a drink and a snack or enjoy the full dining experience. It’s really up to the individual and what they want to do.” The pizza selection contains all the classics and some not so, including the chips and gravy pizza, with pastas, burgers and salads available all day and into the evening for those with late-night hunger pangs. The larger plates and grill options are also a reflection of his philosophy and include a charcuterie board, Middle Eastern shish plate, and the oft-reviewed eight- hour braised lamb shoulder, served with pommes aligot, roasted root vegetable, and fennel orange salad with lamb jus. And of course the drinks list, including signature cocktails, is as extensive as the 600sqm floor space; you won’t be short on choice. The Co. in ALEX&Co. is more than just a nod to the people who help keep the doors open on a daily basis, it’s also recognition that many hands have played a part in creating Alex’s vision. “Research is key to achieving the right outcome, and establishing ALEX&Co. required a lot more work than people think,” he says. “Although we only opened in August last year, I’d committed to the space as far back as early 2015, and in that time searched the architecture and restaurant industries for the best people to work with. “I wanted to gather designers with a like- minded philosophy and approach to help realise my vision, and that all takes time. “It’salmostareverseengineeringprocess– getting them to understand the experience and the look you want to achieve, and then work backwards from there.” Alex says while his restaurant has provided a venue that Parramatta’s been missing, he’s not stopping there, with plans for new projectstotakeadvantageofthegrowingcity. But just like the quiet few years between signing the lease and opening ALEX&Co., we’ll have to wait. 14 SEARCH ENGINE MERCEDES-BENZ PARRAMATTA