The 600-seat The Paper Mill Food is in Liverpool, in southwest Sydney, and it is a multi-dining destination that has been rejuvenated by new owners Platinum Hospitality Group to introduce fresh menu concepts in the industrial heritage space.

Under one roof are three restaurants, a bar and four function spaces that can accommodate between nine and 200 people.

The three restaurants are Ana’s Kitchen, a contemporary Australian casual dining venue; The Vault, an upscale dining experience showcasing premium cuts of meat and seafood; and Al Aseel, the renowned Middle Eastern eatery that has locations across Sydney.

Carrera Bar services all the restaurants and has full bar options.

“We’re thrilled to breathe new life into The Paper Mill Food,” says Georges Badr, group general manager, Platinum Hospitality Group.

“Our vision was to create a dining destination that offers something for everyone, from casual family meals to sophisticated date nights and special celebrations.

“We’re confident the changes we’ve implemented will establish The Paper Mill Food as a gastronomic landmark in Sydney’s southwest.”

Overseeing the kitchens is executive chef Stefano Brombal, who is experienced at heading large multi-venue operations.

“My goal for The Paper Mill Food is to create dishes that not only delight the palate, but tell a story,” he says.

“By blending my Italian roots with the vibrant culinary diversity of Sydney, we’ve crafted menus that offer something special for every guest.

“Working alongside such a talented team in this beautifully restored venue, I’m excited to set a new standard for dining in Sydney’s southwest.”