Hinchcliff House, located in Circular Quay, has officially opened its doors as home to four exciting new eating and drinking concepts from the team at House Made Hospitality.
Dating back to the 1860’s and one of Sydney’s last remaining wool stores, Hinchcliff House has been beautifully restored. It features all day dining hub Grana on the ground floor, lively restaurant Lana on the first floor, Sicilian bandits’ drinking den, Apollonia in the basement and Hinchcliff House Events on the top floor. The culinary experience aims to provide quality, generosity, comfort and enjoyment, whilst championing sustainable Australian produce, ingredients and products through an Italian lens.
Sydney Social 101 recently dined at Grana and were absolutely blown away but the incredible service, the lively atmosphere and the quality and deliciousness of the food.
Grana is the Italian word for “grain”, which is at the heart of what they do. The team source their grains from local NSW farms and then mill them onsite making their own specialised flour. They then turn that flour into the most incredible pastries, breads and pastas, so we knew we wanted to order lots of pasta and baked goods when we dined at Grana.
Upon our arrival to Grana we were very warmly welcomed by the most warm and smiley staff- their energy and enthusiasm is next level. We took our seats in the heritage, sandstone dining room and ordered a round of drinks. I am pregnant so was very excited to see a delicious range of house made sodas on offer- I suggest trying them all! My favorite was the beetroot, orange and rose soda. For those who can drink, Grana offers a wide range of carefully selected wines, beers and cocktails – I am definitely trying the Rhubarb & Soda- rhubarb mistelle, cinnamon myrtle, white wine, soda, when I next go back.
For starters we had the extremely moreish House Made sourdough milled onsite with heritage grains from Gunnedah served with macadamia butter (it’s hard not to just fill up on this delish bread). We also thoroughly enjoyed the Burrata with rhubarb, radicchio which was a delicious blend of creamy, sweet and bitter flavours!
For mains we shared the house made seaweed infused gigli pasta with Moreton bay bug, arrabbiata sauce and Sicilian furikake. Honestly, I have eaten a lot of pasta over the years and this has got to be one of the best pastas I have eaten, from the freshness of the pasta to the huge amount of Moreton bay bug, this pasta has it all and is a must-try. We also shared the melt in your mouth Swordfish served with agrodolce eggplant, pine nuts and yoghurt. The texture of the fish was absolutely heavenly while the condiments brought out so many delicious flavors that perfectly complimented the fish. On the side we shared the Cauliflower cotoletta with green beans, lentils and delicious almond cream.
After eyeing off a dessert that another table had ordered I decided that no matter how full we were we had to try the Lemon meringue tart with passion fruit and persimmon. I was so glad I made us fit this dessert in! Not only did it look fantastic it tasted fantastic too. The tart base was made of flour milled onsite and the filling was the perfectly lemony while the meringue on top was such a beautiful texture. yum!
Grana is now open! To book your table head to: https://grana.sydney/