[box_alert]Etch has closed[/box_alert]
Etch was a beautiful space. It was decorated like my dream walk-in wardrobe. Massive mirrors, lush floral wallpapers, stunning upholstered lamp shades and gorgeous framed artwork. If there was such thing as casual fine dining, this would be it. The menu wasn’t fancy but the dishes were beyond well prepared and gorgeously presented.
We started with refreshing cocktails (Endless Summer was a mix of Bacardi, passionfruit, pineapple, mint and lime, and my Goodie Grapes was made up of muddled grapes, topped with cranberry juice and lemonade) and some appetisers of shaved Serrano gran reserva with peppered melon, chilli and mint, and crispy spiced local squid with sweet paprika mayonnaise. Strangely, I had expected rockmelon or honeydew instead of watermelon… it was different, quirky but greatly scrumptious. We all gave the squid and sauce the thumbs up.
Dining room interior
Goodie Grapes mocktail
Slightly disappointed at my prawn cocktail, I envied Bec’s playful ensemble of kingfish sashimi which was spiced with something which tasted like a Thai / Vietnamese sate sauce. It was paired with the natural crunch of either apple, pear or radish. Zen and Jonno had the same entree and left me yearning for their crisp pork belly and sublimely flavoured scallops. I continued to munch through my shaved iceberg, mixing it with the delicious crisp croutons and king prawns. It was good but didn’t match the deliciousness of what my dining companions were having.
Bec and I disappeared off to the bathroom with her baby girl and walked past another amazingly decorated room at the back. There were so many pretty spaces… I’m considering it as the venue for my upcoming 25th birthday party. Maybe.
Endless Summer cocktail and crispy spiced local squid with sweet paprika mayonnaise
Shaved Serrano gran reserva with peppered melon, chilli and mint
Me, Bec and Natalie
Caramelised pork belly, roasted Queensland scallops, sherry gel and sweet corn puree
Kingfish with Bangkok flavours
Since this is a food blog, I usually wouldn’t post photos of the bathroom but this was too lovely not to. Check out the deep-bucketed sinks and angel-winged dressform.
We came back to find the mains waiting for us. Luckily, they were still hot and didn’t show any signs of the wait. Bec and I both had the cauliflower, cete and macaroni cheese, which was exactly what I had been craving. Yes, my recent creamy pasta obsession has finally been satisfied. The cepe (French for porcini) added a rich earthy elegance to the dish.
Both Jonno and Zen had the 6-week dry aged organic roast and braised Gundooee wagyu beef with morel butter. They demolished it in glee.
Meanwhile, the fried provencal potatoes was my absolute weakness.
Fried provencal potatoes, aged proscuitto and garlic mayonnaise
6-week dry aged organic roast and braised Gundooee wagyu beef with morel butter
Cauliflower, cepe and macaroni cheese
Then being smart parents, Bec and Jonno quickly signaled the waiter for the dessert menu.
We ordered, admired, ate (and in my case, spoon-licked the addictive earl grey tea syrup) and left.
Caramel date tart with burnt butter ice cream and earl grey tea syrup
Market fruits, jubes, gels and sorbets
If Etch was this tasty, I must really get myself to Becasse!
Etch by Becasse
62 Bridge Street, Sydney
Phone: (02) 9247 4777