Ette has opened its doors on the ground floor of an office tower on Bridge Street in Sydney’s CBD, serving up a range of $9.50 ‘snackettes’, free focaccia on arrival, and a late closing time of 2am.
The venue is brought to the city by Michael Broome (Jacksons on George, DTL Entertainment Group), who says the concept was based on a changing menu that showcases in-season produce. “I wanted to create a venue where people can drop in for a quick bite or stay for a full dining experience – all while keeping it affordable and exceptional.”
British chef Adam Grimsley is heading up the kitchen after spending time at Icebergs and Jacksons as well as Michelin-starred fine diners abroad. Dishes are broad when it comes to inspiration, with the culinary team instead focusing on the ingredients rather that specific influences. “While Ette is rooted in European culinary traditions, we draw inspiration from across the globe,” says Grimsley. “We’re not bound by one cuisine. Instead, we focus on what tastes incredible and showcases the ingredient at its best.”
Dishes that fall under the ‘steak, land, sea, and grain’ program change weekly and are priced at $39. Launch plates include fish with yuzu beurre blanc and sea greens; mushroom linguine with truffle, marsala, and pecorino; and coq au vin with pancetta, onion, and shimeji mushrooms.
Snack plates are $9.50 and promise to hit the table in less than five minutes – think pork crackling with spiced apple dipping sauce; sashimi with nori wasabi and pickled ginger; lamb rib with baba ganoush; and a tuna tartare cone with Calabrian chilli and whipped avocado.
Bar Manager Claudio Matricini has put together a drinks offering that reflects the food menu. Signature cocktails include a Sgroppino with seasonal sorbet and a Garden spritz, while wines are available by the bottle, half-bottle, and by the glass.
Ette has rear laneway access on Underwood Street. The venue operates as a restaurant by day and a bar by night, with service running from 11:30am until 2am Monday to Friday.
