The team behind Riley Street Garage have added another impressive string to their bow in the exciting hub of Rosebery. Taking space in the suburb’s “The Cannery” precinct, Stanton & Co, is looking to showcase their take on Australian produce and cuisine, with a hint of Japanese.
Executive Chef, Regan Porteous is taking the reigns at Stanton & Co. Porteous has an impressive CV which includes stints at Heston Blumenthal’s The Fat Duck, Gordon Ramsey’s Maze and Zuma which he led in three different countries. Locally he has run the show at Toko Crown Street and Tequila Mockingbird amongst other Parlour Group venues, and alongside Head Chef Marcelino Papio, you can take comfort in knowing you’re in safe hands at Stanton & Co.
“With contemporary Australian cuisine, it’s all about letting the produce speak for itself, while adding complexity through texture, technique, and tastes.” Says Porteous.
Porteous’ love of Japanese technique is showcased throughout dishes on the menu that are designed to highlight the quality of Australian produce. You can see examples of this in dishes like the tuna tartare with its puffed rice, cured egg yolk and rice cracker, or crispy pork knuckle with a seeded soy mustard.
The space was designed by Sydney Architects, Alexander&Co who has previously collaborated with Parlour Group on a few of their other spaces, including Busby’s & Surly’s.
“We wanted to grow on Parlour Group’s existing DNA and bring a sense of resolution to the space.” Explains Jeremy Bull, Principal of Alexander&Co
It certainly has the feel of a parlour Group establishment, with its expansive space, paying respect to the Cannery’s heritage. The open space is filled with mixed material furniture, including solid oak, steel paired with worn leather upholstery and park benches adding to an overall sense of nostalgia.
Stanton & Co
Wed – Sun: 12pm - Late
3/61-71 Mentmore Avenue, Rosebery 2018
(02) 8339 0580