March 2019 marks the one year anniversary of modern Australian restaurant, Stanton & Co., and to celebrate the milestone the team are shaking things up.
They say one year anniversaries should be celebrated with paper, and if that’s true then Parlour Group restaurateur Brody Peterson’s got the right idea, with a full menu relaunch, and a celebratory dinner to boot.
After its launch last year, Stanton & Co. became the fourth member of the Parlour Group portfolio, joining Riley St Garage, Surly’s American BBQ and The Village Inn. Each Parlour venue aims to showcase Canadian generosity, Southern US charm, and the chic Meatpacking district in New York in their own way - creating an enviable consistency of concept throughout the group.
When asked why Rosebery was chosen to be the home of this modern Australian diner, Peterson highlights the suburb’s trajectory: “In the coming years, Rosebery is going to be the most heavily populated area in the country – so we thought ‘let’s go there!’
Peterson describes Rosebery as melting pot of culture, history and cuisine, and the venue’s design embodies this ethos. From framed photos of Richard Stanton, who played a vital role in the industrialisation of Rosebery a century prior, and exposed brick walls, to vases of native flowers, and a deck rife with colourful, striped umbrellas – Stanton & Co is a clear product of its neighbourhood.
From the get-go, the restaurant was a hit with the up and comers who are making Rosebery their home for its familiar yet unexpected food. However, the venue struggled to make a mark beyond its immediate surroundings. Thus, the idea for a menu relaunch was born.
“You can’t keep doing the same thing and expect a different result,” said Peterson, who worked closely with Group Executive Chef Regan Porteous (Surry Hills’ Toko, and Gordon Ramsay’s Michelin-starred Maze) and Head Chef Marcelino Papio, to develop a refreshed menu. Diverting from the Japanese-Australian offering from 2018, Stanton & Co has moved in a modern Australian direction and is playing up the innate multiculturalism of our nation as a whole.
The updated menu effortlessly merges the diverse, and numerous, flavours of contemporary Australia. “Think the sophistication of French and Asian dishes, combined with bold, huge flavours and textures that challenge traditional culinary boundaries,” said Porteous.
Starting off the night with a Bramberry cocktail — an intoxicating concoction of Roku gin, yuzu juice and blackberries — nibbles of oysters being iced and perfectly aligned spanner crab tacos with avocado and tobiko whetted our appetite for what was to come.
Dinner began with the Salmon ceviche, served with crème fraiche and potato crisps. The purple crisps were delicate and thin, and served as a fitting utensil for scooping up the salmon.
The jamon and mozarella croquettes were a welcome textural change, and paired well with the refreshing, though difficult to share burrata with green tomatoes and salsa verde. The star of the menu was inarguably the Stanton signature: crispy pork knuckle served with the house seeded soy mustard, truffled mash potato and charred, lemon-garlic greens. Dessert was an exquisitely crafted butterscotch mousse with cherries, banana ice cream and toffee. Frenchies draught beer, Audrey Wilkinson shiraz and semillon/sauvignon blanc were the beverages of the evening, pairing exceptionally well with the variety of flavours and textures on offer.
The Canadian-born Peterson is proud when he says “it is the North American style of service that I try to teach all my staff. Do whatever it takes. Always say yes. There’s no such thing as over serving someone.” It makes sense that Peterson and Porteous describe Stanton & Co. as a labour of love. It is this mind-set and culture that truly sets Stanton & Co apart, and the new menu is the icing on the cake.