The mega Hinchcliff House Wool Store development at Circular Quay – with its two restaurants and a bar – is taking shape, with the missing pieces of its puzzle finally falling into place.

Good Food can reveal the project has snared former Flying Fish chef Stephen Seckold as its culinary director, as well as chef Elliott Pinn (Doot Doot Doot and Rascal, in Victoria) and Jason Duncan (Fred's).

"None of us have nonnas, but we love Italian food," Seckold says. So, the plan is to bring a local touch and a heavy load of Australian produce. "Downstairs will be Australian-Italian and upstairs Australian-Mediterranean," he says.

With capacity for 450 people, Hinchcliff House is bucking a trend towards smaller venues. Across four floors it will house Grana, an eatery with a bakery, the "premium-casual" Lana restaurant, and a bar, Apollonia.

International restaurateur Scott Brown is behind the project, nabbing the prime space in the AMP Capital-backed Quay Quarter Lanes, part of the massive redevelopment of an entire city block on Young and Loftus streets.

The venue will open in coming months.