Ételek will open in Sydney’s Potts Point for a three-month pop-up from 25 July to 13 October 2018.
Located in the former Antipodean site, the venue will be run by chef Adam Wolfers and Marc Dempsey, who have previously held events at Ester, Casoni, Lee Ho Fook and Bar Brose.
Ételek will feature a menu that draws on Wolfers’ Australian-Hungarian heritage, as well as Eastern European, Middle Eastern and North African dishes.
Signature dishes will make a comeback, including Lángos, cultured cream and Hungarian dukkah and a meat-free parsnip schnitzel with hot sauce and gherkin. New additions include Nokedli, sea urchin and walnut.
“I want to create the feel of a neighbourhood restaurant with a regularly changing menu allowing for multiple visits,” says Wolfers.
“Ételek has given us the opportunity to travel interstate, where I continue to be in awe of our country’s produce. My intention is to showcase these ingredients through contemporary interpretations of the dishes I was raised on.”
Dempsey will run the drinks list which will lean towards organic and feature a range of wines with different price points alongside ‘mystery drinks’.
Ételek will open from 5pm Wednesday to Saturday and 2pm on Sundays.
The pair are also planning on hosting one-off Sunday sessions, which may include a New York style brunch, serving house-made lox and bagels, or a wine event by local producers and drinks personalities.