[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.

Etch - dining room interior
Dining room interior

Etch - mocktail; Goodie Grapes was made up of muddled grapes, topped with cranberry juice and lemonade
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.

Etch - Endless Summer cocktail with Bacardi, passionfruit, pineapple, mint and lime and appetiser of crispy spiced local squid with sweet paprika mayonnaise
Endless Summer cocktail and crispy spiced local squid with sweet paprika mayonnaise

Etch - appetiser of shaved Serrano gran reserva with peppered melon, chilli and mint
Shaved Serrano gran reserva with peppered melon, chilli and mint

Etch - Jennifer Lam, Rebecca Nguyen and baby Natalie
Me, Bec and Natalie

Etch - caramelised pork belly, roasted Queensland scallops, sherry gel and sweet corn puree
Caramelised pork belly, roasted Queensland scallops, sherry gel and sweet corn puree

Etch - starter of kingfish with Bangkok flavours
Kingfish with Bangkok flavours

Etch - starter of prawn cocktail salad
Prawn cocktail

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.

Etch - ladies bathroom

Etch - Rebecca Nguyen and Natalie

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.

Etch - side dish of fried provencal potatoes, aged proscuitto and garlic mayonnaise
Fried provencal potatoes, aged proscuitto and garlic mayonnaise

Etch - side dish of mashed potatoes
Mashed potatoes

Etch - main course of 6-week dry aged organic roast and braised Gundooee wagyu beef with morel butter
6-week dry aged organic roast and braised Gundooee wagyu beef with morel butter

Etch - main course of cauliflower, cepe and macaroni cheese
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.

Etch dessert of caramel date tart with burnt butter ice cream and earl grey tea syrup
Caramel date tart with burnt butter ice cream and earl grey tea syrup

Etch dessert of market fruits, jubes, gels and sorbets
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
www.etchdining.com.au

Etch on Urbanspoon

  • Etch looks so delicious, and I love their logo 🙂 But I wish that they were open for Saturday lunch! That tart sounds and looks divine!

  • how fantastic! i was just looking at their (not quite ready) website yesterday and wishing for a more thorough view of the place. wish granted! 🙂

  • Just a suggestion for anyone wanting an avatar next to their comment… please sign up at gravatar
    Hey lili,it is the same menu for lunch and dinner so just do dinner since you’re paying the same amount 😛
    Hey Shez, yay, what perfect timing. i’ve been here twice this week! let me know if you want a sneak peak at their menu, i can email my photos of them to you 😉

  • Mmmm eyeing the squid and desserts… and the bah all of the dishes!