Parramamatta boasts cool bars and delicious eating experiences

Share this article with friends

EmailEmail Copy LinkCOPY

By Travel Writer, Jane Kinkade

PARRAMATTA boasts plenty of quality bars and boutique eating spots. We tried just a few.

Nick and Nora’s is the glamorous speakeasy-style bar perched on the rooftop of SKYE Suites Parramatta. Channeling the elegance of the roaring 1920s, the venue offers breathtaking panoramic views stretching from Sydney’s skyline to the leafy Hills district beyond.

Whisky aficionados will feel right at home, with library ladders required to reach the top shelves of the extensive collection. Cocktail lovers are equally spoilt, the ‘French Canon’, a playful twist on the classic French 75 combined Hendrick’s Gin with passion fruit pearls.

Food at Nick and Nora’s is as carefully considered as the drinks. The Kingfish Kilawin, dressed in mango burro and a spicy coconut-lime marinade, was a standout, marrying punchy flavors with delicate textures.

The Shed

Breakfast with a Twist Breakfast at The Shed, located right next to the SKYE Suites entrance, offers an equally satisfying experience. Middle Eastern influences subtly infused the menu, with hearty and healthy options to suit every palate. Corn fritters with halloumi were a deliciously savory choice along with fresh juices, expertly brewed coffees, and a warm, friendly vibe made it a perfect start to the day.

Feast at MISC

Located at the edge of Parramatta Park and surrounded by towering gum trees, MISC. evoked memories of Central Park’s Tavern on the Green with a distinctly Australian twist. The menu celebrates Parramatta’s multicultural soul, drawing inspiration from Middle Eastern and modern Australian cuisines.

We began with freshly shucked oysters that rivaled any Sydney seafood institution, followed by house-made smoked labneh crowned with a verdant green goddess dressing and warm, pillowy pita bread.

Our main course, a spaghetti tossed with prawns, garlic, and fermented chili butter, was a masterclass in balancing bold, bright flavors. A deceptively simple iceberg lettuce salad, brimming with herbs and house-made dressing, added the perfect fresh counterpoint.

Dessert was a decadent burnt cheesecake, rich and creamy, capping off an unforgettable meal that showcased the skill and creativity of Parramatta’s next generation of culinary talent.

Article Details

Published in

Travel