Etta
Restaurant · Brunswick East ·
Seasonal dishes, diverse drinks, warm atmosphere, chef-driven fare
Seasonal dishes, diverse drinks, warm atmosphere, chef-driven fare
"Don’t be fooled by all the concrete, terrazzo, and marble—Etta is more than just a good-looking neighborhood joint. Bold dishes draw on the chef’s Chinese, Malaysian and Irish heritage, underpinned by a firm handle of the wood-fired hearth. Char siu marinated in rhubarb and cooked over red gum delivers flavour fireworks, as does ironbark-smoked duck leg with rambutan and red curry. Prawn skewers get kick from mango hot sauce, and even dessert packs heat (the signature is a parfait made with numbing chili oil). The wine list runs 400-long but it’s all-killer, favoring independent Victorian producers and other drops that hold their own against all the acid, spice, and fire coming out of the kitchen." - ellen fraser
"A self-described ‘Melburnian’ restaurant that resists being pinned to a single cuisine, offering a seasonally shifting menu that highlights fresh, local ingredients sourced from around Victoria. The focus is on flexible, ingredient-led cooking rather than strict culinary categories, producing dishes that change with the seasons." - Acacia Gabriel Acacia Gabriel Acacia Gabriel covers responsible ecotourism, cultural experiences, and the intersection of outdoor adventure and luxury. After solo traveling through 35+ countries on five different continents, she began writing to connect travelers with local communities and conservation opportunities. Travel + Leisure Editorial Guidelines
"Don’t be fooled by all the concrete, terrazzo, and marble—Etta is more than just a good-looking neighborhood joint. Bold dishes draw on the chef’s Chinese, Malaysian and Irish heritage, underpinned by a firm handle of the wood-fired hearth. Char siu marinated in rhubarb and cooked over red gum delivers flavour fireworks, as does ironbark-smoked duck leg with rambutan and red curry. Prawn skewers get kick from mango hot sauce, and even dessert packs heat (the signature is a parfait made with numbing chili oil). The wine list runs 400-long but it’s all-killer, favoring independent Victorian producers and other drops that hold their own against all the acid, spice, and fire coming out of the kitchen." - Ellen Fraser
"Etta, an unfussy bistro in East Brunswick, has no real gimmicks and no overarching food philosophy; rather, it simply offers reliably delicious seasonal dishes plus some of Melbourne's most interesting bottles. The bulk of the starters are vegetarian with a strong seasonal focus, which could mean meaty mushrooms with chestnuts in winter or rich crumbed eggplant in summer. Of the three or four mains, the fish is often the highlight; the New Zealand salmon with horseradish and finger lime is a perennial standout. Finish with an ice-cream sandwich enlivened with lemon verbena. Nothing feels forced at Etta, from the seasonal menu to the waitstaff's repartee. It's the sort of restaurant you'll wish you had in your neighborhood." - Dan F. Stapleton
"The neighborhood restaurant of your dreams The vibe Community-minded The crowd Relaxed regulars The drinks Diverse and entertaining The food Perfect Aussie bistro fare" - Dan F. Stapleton