Sydney's Much-Loved Hungarian Pop-Up Restaurant Etelek Is Returning Next Month

Following the success of last year's stints at Bar Brosé and The Gretz, Adam Wolfers and Marc Dempsey are back with the next instalment of their pop-up restaurant Ételek.

Wolfers, who is known for his work at establishments such as Monopole and Yellow, and Dempsey, a sommelier and front-of-house powerhouse who is currently manager at Cornersmith Marrickville, will come together to showcase a blend of Hungarian, Middle Eastern, and North African cuisines. The duo will takeover the site of the now-closed Antipodean restaurant in Potts Point from July 25 to October 13.

Drawing on inspiration from his own Eastern European heritage – Ételek means 'food' in Hungarian — Wolfers will bring back pop-up signatures like his meat-free parsnip schnitzel and lángos (Hungarian fried bread) and will introduce newbies like nokedli (Hungarian dumplings) with sea urchin and walnut.

Wolfers also plans on returning to his Yellow roots by featuring vegetable-focused dishes that showcase "ingredients through contemporary interpretations of the dishes [he] was raised on".

While Wolfers masters the food, Dempsey will provide a fitting drinks menu. The wine list is set to focus on small "producers with heart" that work with ethical practices. "There will be wine for all palates and budgets,' Dempsey assures.

While the three-month pop-up won't last nearly as long as we'd like, Wolfers hopes to create the feeling of a permanent fixture with "a regularly changing menu allowing for multiple visits". Keep an eye out for one-off New York-style Sunday brunch sessions, which will feature house-made lox and bagels.

Ételek will pop-up at 5–9 Roslyn Street, Potts Point from July 25 to October 13.