What was once classified as a pretty quiet part of Rosebery has now become a bustling foodie haven thanks to the opening of The Cannery, a dining precinct jam packed full of notable restaurants, coffee roasters and purveyors of fine goods. Australian-Japanese influenced Stanton & Co has recently taken its place alongside other reputable eateries such as Three Blue Ducks, Da Mario and Frenchies Bistro on the second level near Kingsmore Meats adding to the complex’s burgeoning appeal.
The venue lends itself well to the converted warehouse space and includes a lovely little balcony perfect for enjoying a rather gusty southerly and a glass of chilled prosecco on a humid summer day. Designers Alexander & Co have generated a comfortable yet rich industrial feel inside complimenting exposed brickwork with metal lighting fixtures, dark oak and slabs of stone. Sinking into the best seat in the house, a large luxurious leather booth at the end of room can be a bit too relaxing, especially after a very generous, satisfying feed. A beautifully appointed bar running along the right hand side of the venue also makes it a perfect spot for a drink and some nibbles after a hard day’s work (note they do make a killer espresso martini).
There are two banquet menus which form part of the restaurant’s offering priced at $60 and $80 a head that give guests a good sense of what Stanton & Co are about although a lot of the dishes are available a la carte if the thought of downing 7-9 rather well portioned courses is a little daunting. Starting with a dozen Smoked soy truffle oysters is always a good idea, be prepared for a strong punch of smoke and vinegar in this dish barely evened out by the salty freshness of oyster flesh.
Whenever Burrata is on a menu it’s almost surely going to be a winner and when coupled with pickled onions and pistachio furikake $18 becomes a perfect medley of creamy, crunchy, vinegary texture and flavour that is too easy to consume and fight over down to an empty plate. For something a bit more indulgent a silky smooth Chicken liver parfait with jamon and guindillas $14 is just as enticing. The tip here is alternate between deliciously buttery crisp bread and equally crispy jamon as the platform for the parfait, for that hit of double meaty goodness.
Completing a well curated collection of small plates is a slightly off centre Cheese, onion and mustard vinegar gyoza $18 which could be seen as a Japanese take on a ploughman’s lunch in a neat tasty little package. The chew of a dumpling exterior makes the explosion of molten cheese even more pleasantly surprising.
In terms of larger plates the Grilled Spatchcock with yuzu koshu vinegar $30 is an ABSOLUTE must. Perfectly caramelised outside, succulent and tender inside, paired with ultra velvety Truffled mash $8 it is the epitome of a completely satiating main course. Of course there is a wealth of other beautifully fresh locally sourced proteins such as Moreton Bay Bugs, King Prawns, Lamb Belly, Pork Knuckle and Rib-eye on the menu to choose from if for some reason pheasant isn’t what you’re in the mood for.
Now in terms of a sweet finish to a meal a curiously named Salted Caramel ice cream, chocolate and ‘textures’ $14 makes top of the list on highly recommended treats with just the right hit of sugar and salt to deem it moreish. Note the textures which for the fun of it we’ll leave a mystery do definitely add another level of deliciousness to the dish. If this dessert was the dark side of the force its equally as decadent sibling would be the Yuzu passionfruit pavlova $14 proving just as irresistible with its light layers of airy meringue, tangy yuzu curd and white chocolate.
Parlour Group (Riley St Garage, Surly’s) have done well partnering a gorgeous welcoming setting with Group Executive Chef Regan Porteous (The Fat Duck, Maze, Zuma) and Head Chef Marcelino Papio’s well crafted menu in what’s destined to become a bustling hotspot for local clientele.
Stanton & Co
Address: 3/61-71 Mentmore Avenue, Rosebery 2018
Contact: (02) 8339 0578
Hours: Tuesday – Sunday 12pm to late