Canadian generosity, Southern charm, and East Coast chic with Stanton & Co.

Founded in 2011, Parlour Group draws inspiration from the finer aspects of the North American spirit to provide Australians with premium hospitality experiences in four convenient Sydney-wide locations.   The Flying Squirrel, a small 50 seat tapas bar, was the first venue opened by Brody Petersen – owner of Parlour Group.   This was quickly followed by The Stuffed Beaver Dining Parlour in 2012, a 50 seat Canadian style sports bar (both no longer in the portfolio).

In 2013, Brody opened Riley St Garage which offers patrons a taste of New York’s Meatpacking District, with a hint of 1930s glamour, and a menu that pays homage to Modern Japanese and the crisp notes of the sea. Surly’s American Tavern (opened in 2015) epitomises the tastes and textures of Nashville, showcasing the smokey flavours of deep South BBQ, burgers and All-American fare, served to the soulful tunes of live music and has become Sydney’s number 1 sports venue.   The all-embracing Village Inn was added to the portfolio in 2016, respecting the pioneering spirit of a century-old venue, with the perks of modern day pub fare, a plethora of refreshing beers, lavish wines and more-ish cocktails.   Petersen is a pioneer of the industry here in Sydney, bringing with him a wealth of experience from hospitality and is currently rubbing shoulders with the likes of Wolfgang Puck, where they attend a Harvard Business School course together. Each distinct venue is helmed by Group Executive Chef Regan Porteous (previously Surry Hills’ Toko, and Gordon Ramsay’s Michelin-starred Maze).

Stanton_Co_Web_ScreenRes-_C7A6431.jpgThe expectations were always destined to be high for Stanton & Co.,  its newest venue bringing city dining experience to the heart of Rosebery.  In line with the Parlour portfolio, Statntion & Co. showcases Canadian generosity, Southern charm, and East Coast chic by serving exceptional culinary and entertainment experiences in comfortable and evocative settings, while still respecting the heritage and traditions of Australia and the Australian way of life.

BRODY“To celebrate a year of good times, we’re switching things up with a brand new menu, packed full of new flavours for you to explore,” said Parlour Group founder Brody Petersen. “This new menu is a true labour of love, drawing equally from great ideas from our wonderful patrons over the past year, as well as our drive to deliver an incredible food experience you just won’t find elsewhere.”

The updated menu effortlessly merges the diverse flavours of contemporary Australia: from a linguine vongole with the freshest Australian clams, miso, bottarga and chives; to the slow-cooked lamb shoulder, falling right off the bone, with barley miso and garlic labna; and a dessert cheese platter with lavosh and candied walnuts.

“So whether you’re sitting down for an intimate meal with your loved ones, throwing a bustling social gathering, having a couple drinks on our awesome outdoor deck, or even just ducking in on your lunch break – here’s to an incredible first year, and all the good times that lay ahead!” he said.

Stanton_Co_Web_ScreenRes-_C7A6652“With our revamped menu, what you get is the absolute best bits of such a variety of cuisines… think the sophistication of say, European and Asian dishes, combined with bold, huge flavours and textures that challenge traditional culinary boundaries,” said Group Executive Chef Regan Porteous. “It’s all flavours you’ve grown up loving, with exciting modern twists.”

Stanton_Co_Web_ScreenRes-_C7A6274Diners chasing a truly contemporary cross-section of Australian flavours can look forward to juicy spanner crab tacos, with avocado and tobiko; a distinctly Australian take on salmon ceviche, with crème fraiche and potato crisps; and deep fried school prawns, dipped in a punchy kimchi mayo.

Larger plates include the Cone Bay barramundi, served with turmeric and dashi butter; grilled wagyu flap steak with anchovy, romesco butter and almonds; and the mouth-wateringly succulent twice-cooked chicken, with sweet corn textures.

Pork KnuckleThey’ve kept some of your old favourites too. You can still crack a knife into that famous 1.2kg crispy pork knuckle, with delicious seeded soy mustard, and snack on crunchy croquettes stuffed with mouth-watering Spanish jamon and oozy mozzarella with aioli.

Regal RoseberryStanton & Co. opened its doors one year ago at The Cannery in Rosebery. Bringing together the best providores, restaurants, bars, lifestyle brands, artisan food, design and experiences, The Cannery offers an appealing, edgy and intriguing blend of heritage, history and culture. Stanton & Co. is open to event bookings – just get in touch!

Stanton & Co. Menu, Reviews, Photos, Location and Info - Zomato

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s