Something big is happening in the west.

The monolithic Powerhouse Parramatta is nearing completion, and the final institution will gift four new hospitality venues and a pioneering rooftop farm to the food-obsessed Greater Western Sydney community.

Upon the official opening date on Saturday November 7, Sydney will get its first glimpse of the 18,000-square-metre, $915-million behemoth – which is the single most significant cultural infrastructure project in Australia since the Sydney Opera House. So it’s fitting that the chef revealed as leading Powerhouse Parramatta’s food and beverage operations has spent a large chunk of his career within eyeshot of the iconic Opera House sails.

Simon Sandall at Boronia Kitchen.

Related story: Five restaurants to try at the Sydney Fish Market

Simon Sandall moved to Australia from London just over three decades ago, bringing with him experience at swanky locales such as The Ritz Club. Within a few years, he became Matt Moran’s head chef at Aria, and later Group Executive Chef for the restaurateur’s extensive stable of venues. Most recently, Sandall has gained a loyal local following for his garden-to-plate Hunters Hill bistro Boronia Kitchen. Now, it’s been announced that he will launch a total of four new venues inside the Powerhouse: the Restaurant, Café and Wine Bar, as well as the Cinema Bar on the third floor.

The energy around the project, he says, has been incredible. “Seeing such a significant cultural institute come to life, it’s pretty amazing. I did 21 New Year’s Eves at the Sydney Opera House… so you know going from working in the first most amazing cultural building in the country to work on the the second most-significant building: it makes me proud.”

Powerhouse Parramatta.Credit: Powerhouse studio

Overlooking Parramatta River, Sandall’s Restaurant will seat nearly 300 patrons over an indoor and outdoor space, designed by George Livissianis, the interior architect behind some of Sydney’s most stunning dining rooms, including Olympus Dining in Redfern. Furniture designer Adam Goodrum and Livissianis have both adopted stainless steel, aluminium, leather and cork across their designs; continuing the industrial feel established by the dramatic steel exoskeleton that wraps like a skin around the entire building.

While the news of his appointment might be fresh to the public, Sandall has had to keep it quiet for years. He still won’t be drawn on certain details quite yet, but will be inspired by the rich melange of Western Sydney to create something that feels accessible for the entire community.

“We want to have people – whether they’re five-year-olds, or 95 years of age – both feel welcome, wow them and make them feel comfortable.” The offering isn’t going to be fine dining fare, or prices, but rather what he’s calling “elevated casual”. “You don’t have to come in and have a three course meal. You can just grab a bowl of chips and share something if you like.”

The multicultural community will see itself reflected back in menus that celebrate Australia’s many cultures and gastronomic influences. “Australian cuisine is very diverse, culturally,” he says. “I’ll be leaning on my amazing staff, because I’ve got such a cultural diversity in my own business at Boronia: we’ve got Nepalese, we’ve got Taiwanese, we’ve got English, we’ve got Italians, we’ve got French…. And that’s what Australia is made up of. Leaning on the warmth of different cultures, I think it will sit really well at the Powerhouse.”

Simon Sandall will continue to lead the beloved Boronia Kitchen.Credit: Leigh Griffiths

Australian produce will of course also inform the offering. Sandall has already been working with the horticultural team leading The Powerhouse Rooftop Garden, which will be part of an education program teaching 10,000 young people per year through the Stephanie Alexander Kitchen Garden Foundation. Sandall is tight lipped about what’s growing up there, but can’t wait to help share what’s taking shape.

34/47 Phillip St, Parramatta will open on November 7, watch this space for more information on the food offering, powerhouse.com.au