From the rumoured $22 million pricetag to the Melbourne designer who worked on The Ivy and a named city chef, scrimp isn't a word you'd use to describe north-west Sydney's latest venue opening.

"We liked what Hamish Guthrie was doing in Melbourne [and Sydney's Ivy] and decided to bring some of that to the Dural community instead of them having to go to the city," says The Vicar's owner Scott Whitehouse.

His family bought the pub in the 1980s, but to call it a revamp is underselling the changes.

"One brick wall in the beer garden was the only thing that survived," Whitehouse says of the rebuild.

The main venue has already opened its doors and on December 3 its restaurant, Wakefield's, will follow, with onetime Colin Fassnidge collaborator chef Leigh McDivitt in the kitchen.

Venues frequently boast of being "farm to table", but McDivitt says the surrounding orchards and farms of Dural mean The Vicar is the real deal.

Indeed, McDivitt doesn't even know the business name of the local chicken producer. "His name is Daniel," the chef says.

Fruit comes from the local orchards, and edible flowers from nearby suppliers.

"We have these amazing French rotisseries, and I've been trialling some dishes at the bar and they love the dry-aged pork rack out here," McDivitt says.

"After we get the restaurant open a wine bar serving tapas will follow about a week later."

271 New Line Road, Dural, 02 9651 1811, thevicar.com.au