LOCATION
In the InterContinental Hotel, close to Circular Quay.
PROFILED BY DE GROOTS MEDIAEtch has blurred the lines between good taste and tasting good where the interior is just as delicious as the food is stylish. The dining room has merged its classic arched windows and thick, colonial columns with a contemporary design featuring Mark McConnell’s work. Quirky pieces such as the top hat lamp, feathery bouquets, the renaissance wallpaper and the artwork depicting 1920s actresses make Etch a truly wonderful and luscious environment in which to dine. Note the little metal roosters which are centred modestly upon each table too. While it oozes class, pretentiousness is pushed to one side, meaning tables of friends, families and workies are all thrown into the mix amicably.
Their signature mode of service is to offer flexibility through Justin North’s menu which has a strong focus on sustainable practices and local produce. Chicaning from appetisers right through to desserts and cheese, choose a casual bite to eat or a decadent a la carte feast. Fried goat’s cheese with vanilla and lavender-scented honey balances its unique flavours harmoniously and is a wickedly good taste sensation to begin with. Entree dishes such as the salad of local beetroot and granny smith apples, and grilled quail with spiced pear vinaigrette are delectably creative and a fine example of the North philosophy. For main course, the six-week dry-aged organic Gundooee 100% Wagyu beef with cafe de Paris butter is a proud house favourite, and the pan-fried blue spotted warehou en verano comes from the restaurant’s own fish farm. Daily specials are slightly more opulent, however, when it comes to price point, most will be pleasantly surprised by the bill. The wine list pans 11 countries and includes 20 reds and 20 whites, with 10 by the glass or carafe.
Annabel Wise, December 2008
DETAILSEtch serves simple, affordable modern European food, following the same philosophy as Becasse where most of the ingredients are sourced locally from reputable growers who only use organic, ethical or sustainable farming practices. Justin North says that the restaurant was designed to create a quirky, warm feeling room, respecting the heritage aspects of the building and complementing this with a blend of interesting local art. There’s on -off original sculptures, giclée prints, etchings and drawings with a background of eclectic and fascinating collection of patterns and fabrics throughout the room.
FOOD & BEVERAGEA casual all day modern European dining experience with influences from France, Italy and Spain’s Basque region.
FUNCTIONSEtch can offer patrons three separate Private Dining Rooms: one holds up to 50 sit-down guests with audio visual equipment and plasma screens available; there is a separate room for 10 guests and another private "beef and burgundy room" for up to six guests.