OK Parramatta back off – you are becoming too sophisticated for your own good! Just kidding! Of course it's fantastic to see Parramatta morphing into a destination of quality restaurants, hotels and entertainment facilities. The latest edition to Parramatta's charm is the opening of Skye Hotel Suites, in Hunter Street.
Situated close to the train station, Westfield Shopping Centre and Parramatta's entertainment and restaurant district, SKYE Hotel Suites Parramatta is the perfect location. The moment I walked into my room I was delighted. I had a two bedroom suite with a balcony which overlooked the pool area. The windows open! I love that because I like fresh air rather than air conditioning.
The suite is tastefully decorated and very welcoming. SKYE Hotel Suites comprises 72 apartment-style suites beautiful furnishings and fittings. The bathroom is supplied with L’Occitane toiletries keeping with the luxury feel of this hotel. I was super impressed that the taps for the shower were opposite the shower head rather than underneath it. That makes perfect sense! No more scolding yourself turning on the shower. I also liked the small clothes line across the shower.
The hotel offers In - room dining from a modern on-site restaurant is available, pre-stockable maxi-bar, the unique ability to choose your own mattress firmness on each side of the bed, keyless entry and ‘virtual concierge’ tablets to enable access to all hotel services from each suite. Plus a desk to work on.
Once I had settled into my room I took myself on a tour of the hotel. Everything about SKYE Hotel Suites Parramatta is stunning. I couldn't count how many vases of orchids I came across. The Foyer is spacious and up on the Mezzanine level there are plenty of fancy chairs to sit down. This floor leads to the conference area and also out to the pool and gymnasium.
On this level there is also the resident's lounge and the be photo below showcases the decorative ceiling. The lounge has a gas fireplace and sofas for resident's to relax with views to the pool.
The pool area reminds me of being in an exotic resort in Thailand or Bali. The design is well thought out and guests can enjoy the comfy lounge chairs, the pool or relax in the spa. The sauna is in close proximity as well as the well equipped gymnasium.
It really is remarkable that this little oasis is actually in the heart of Parramatta CBD.
The landscaping is on point fitting perfectly into the theme of the hotel and pool area.
There is some interesting history on the site where SKYE Hotel Suites is built; when breaking ground for the development, Crown Group discovered archaeological remains integral to Parramatta’s historical and cultural past, including an 1840s house, an underlying convict hut, wheelwright’s workshop and the cellar of the Wheat Sheaf Hotel, which were preserved for public display and have inspired Husk & Vine’s unique wheat and wine concept. Husk & Vine is the restaurant situated in the hotel.
I was attending the official launch of the hotel so it was time to get changed and head down to the Resident's Lounge for drinks prior to dinner.
Husk and Vine Kitchen
Drawing on the rich cultural influences that surround the area, the kitchen’s heart revolves around a custom Beech oven that will produced flatbreads and pides made from stoneground grains, large cuts of meat and whole birds for guests to share.
Chef Stephen Seckold (ex Flying Fish – pic below), has matched his menu to a list of boutique local and global wines. We enjoyed Louis Roderer Brut Premier NV, Reims, France. Delinquente Vermentino 2016, Riverland, SA. Clarence House, Pinot Noir, 2015, Cambridge Tasmania. Capital Brewing Coast Ale. James Boag Premium Light.
Husk & Vine has amazing decor including a wall with pieces of sandstone suspended to create a spectacular infinity grid display. I was certainly impressed with the ambience of Husk & Vine Kitchen.
The table display was fabulous with candles and local produce fitting in with the theme of the restaurant.
As this is not a restaurant review as such, I was impressed with the dishes that Stephen had created for this large event of media and other VIP guests – no pressure Stephen! Guests shared in a selection of house baked flatbreads and dips. Burrata cheese, garlic bread, chermoula, raisin and pine nuts. Zaatar fried chicken, oregano and garlic dip. Crispy lamb ribs, date & tamarind glaze, curry leaf (my absolute favourite).
Swordfish crudo, grapefruit, pink peppercorn, white balsamic. A choice of Main between slow braised O'Connor beef cheeks, creamy polenta, pesto or blue eye trevella, white balsamic potato, brown butter, white grape.
Choice of desert; pavlova, orange blossom cream, tangelo or chocolate mousse, passionfruit, chocolate crumb.
Dinner was delicious and then it was time to go back and enjoy the comfort of my suite. I slept well in the bed and enjoyed having the windows open. Next morning it was time to visit Husk & Vine Kitchen once more, where I enjoyed coffee and a breakfast burger of Brioche roll, pork sausage, egg, maple bacon, house bbq. Delicious!
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