The latest dining destination from Parlour Group, Stanton & Co, will launch in Rosebery’s The Cannery on Wednesday 15 November. Named after property developer Richard Stanton, who transformed the area into an industrial suburb in the early 1900s, the new venue features a dining room, expansive bar and open kitchen.

Group executive chef Regan Porteous (ex-Toko Crown Street, -Tequila Mockingbird) is working closely with head chef Marcelino Papio on the menu. Porteous — whose international career spans two decades with stints at Heston Blumenthal’s The Fat Duck and Gordon Ramsey’s Michelin-starred Maze — has a combined his love of Japanese technique with his passion for contemporary Australian cuisine and quality produce to create the menu.

“With contemporary Australian cuisine, it’s all about letting the produce speak for itself, while adding complexity through texture, technique, and tastes that play on a diner’s palate,” says Porteous.

This approach is reflected throughout the menu — think tuna tartare, puffed rice, cured egg yolk, and rice cracker; Morton Bay bug tempura, bottagra, ponzu mayo; and crispy pork knuckle with a seeded soy mustard.

Two menus are available: fast, fresh and a la carte for lunch and a more extensive, shared concept for longer lunches and dinner.

Alongside the food offering is an extensive cocktail selection, premium craft beers and an approachable, balanced wine list.

Sydney-based architects Alexander & Co designed the space, which consists of a bar and expansive restaurant with theatre kitchen bar dining, all under an open truss structure. The room is filled with custom-made banquettes in a variety of materials including solid oak, steel and softly worn leather upholstery. The bar is constructed with a zinc top and is made of solid walnut with oak, brass and marble back bar cabinetry, whilst the open kitchen bar utilises stone slabs with glazed brickwork viewing into an open show kitchen.

“The mutual goal was to create a space that was sympathetic to the other brands and that was also respectful and careful of the Cannery’s heritage and authenticity,” says Jeremy Bull, principal of Alexander & Co.

“We wanted to grow on Parlour Group’s existing DNA and bring a sense of resolution to the space. To us that meant creating a sense of hand made and craftsmanship and the challenge was how to put an elegant, sophisticated menu into the envelope of a weathered old factory space where the patina was so valuable.”

Stanton & Co is the newest addition to the group’s suite of venues, which also includes Surly’s, Riley St Garage and The Village Inn.

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