Etta
The team has collectively worked at Attica, Cutler & Co, The Roving Marrow and Rosetta.
Overview
Opening in 2017, Brunswick East's Etta was in instant hit amongst both local wine and food lovers. Hannah Green (Rosetta) runs the show, and is supported by Rosheen Kaul in the kitchen and Ashley Boburka in the wine cellar.
The trio champions all things local and seasonal (with a strong focus on small producers), meaning change is a big part of everything here. If you fall in love with a particular dish, don't be surprised if it's not there the week after. Instead, heat to Etta to keep trying something new.
With Kaul running the pass, expect mostly contemporary pan-Asian eats. She draws from the flavours of her childhood, growing up in Singapore with Kashmiri, Peranakan, Chinese and Filipino heritage. This — blended with Etta's tradition of treating fresh, seasonal, sustainable produce with respect — makes for an eclectic and very Melbourne kind of menu.
You can find simple dishes like the rock oysters served with a vibrant pink peppercorn granita or something a little more creative like the red curry rice salad with grilled octopus and woodfired otak-otak (fish cakes).
Wine is also a big part of the Etta experience (this is why it made our list of the best wine bars in Melbourne). At first, Green set up the menu. But in 2020, Boburka took over the diverse 250-bottle wine program. Like before, there's a strong focus on Victorian and Australian winemakers alongside plenty of European drops. Boburka also gives heaps of love to small producers that approach intervention with light hands.
Prepare to try something you've never had before at Etta — whether it's the wine or the food. And expect this each and every time you return. You certainly won't get bored here.
Images: Annika Kafcaloudis
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