Stalwarts of the Australian dining scene The Meat & Wine Co. are never ones to shy away from change and regeneration, and their updated site in Parramatta’s Meriton Suites on Church St, the tallest building in Sydney’s west, is absolute proof.
“My main vision behind The Meat & Wine Co. menu is to make the diner feel like they’re not having a meal in a restaurant which is part of a group”, says Pete Popow, Executive Chef for the hugely successful brand, and brains behind the inspired dishes that keep diners coming back again and again.
“This helps me to break boundaries and continually pushes me to expand on the techniques and ingredients we apply to our food.”
After almost 18 years in business, the brand knows that they’re onto a winning formula, but is far from resting on any laurels, with a fresh and focused approach to menu items that sees constant improvements, and instead of following trends, rather, helps set them.
“We’ve just recently launched a raw section which has a Wagyu tartare, and a whiskey cured salmon on a cauliflower custard”, Popow, never one to shy away from a culinary challenge, continues.
“We’ve also expanded on our Thousand Guinness range of cuts sourced for us by Clover Valley, which is quite superior in the market place currently”.
Diners either heading out west to visit the new location, or locals who already know how just how good The Meat & Wine Co.’s formula is, will still enjoy the heavier dishes and carnivorous favourites that gave the business its name, but with a new approach to starters, and a distinctively noticeable amount of attention given to sourcing seriously high quality ingredients.
“The Meat & Wine Co. brand has been a part of Sydney’s west for quite some time, and we also have a lot of diners from the west who visit us in the other suburbs. What we have essentially done is come back bolder and better”.
The Meat & Wine Co.’s new outlet is located at Shop 6 & 7, 330 Church Street Parramatta, NSW 2150. Phone: (02) 8629 8808