Monday to Friday 12pm - 3pm, 5pm - late
Saturday 5pm - late
It is holiday time again and there is no better way to spend a dreary, rainy, midweek day than leisurely lunching!
We last visited Etch not long after it had opened & even though we really enjoyed our meal, for some reason we have never made it back.
After an appointment in the CBD & with food on our minds, we decide to head to Etch to see what's cooking.
The restaurant is as cosy and inviting as we remember and we are really looking forward to the meal ahead.
Pinot Blancs & meals ordered, we excitedly await their arrival.
Caramelised Pork Belly, crispy prawn, pickled Granny Smith and cider vinaigrette is just what doctor ordered for Buggles.
I have to admit that even though I don't like pork, I am immediately jealous... this dish looks fabulous.
Buggles informs me that the crackling is beautifully crunchy, with just the right amount of fat beneath, the meat is moist, tender and divine. The crispy prawn component works really well with the pork as naturally do the pickled Granny Smith & cider vinaigrette.
Pea Risotto, Swiss Brown Butter is a truly inspired choice on my part. The risotto is cooked to perfection and still has some 'bite' to it. The peas add some lovely sweetness, which is tempered by the Swiss Brown Butter.
Buggles follows with Baked snapper, scallop and squid, cauliflower bhaji and curry emulsion. Buggles is going through a bit of a 'fish' phase lately. This baked snapper is moist, meaty and moreish. However, the thing that strikes Buggles most, is how perfectly cooked every component on the plate is. To quote, "everything is DE-LI-CIOUS!"
My Chargrilled Veal Rump, Sarladaise potato with malt vinegar jus is yet another winner. The serve is incredibly generous, with a mound of thick, moist, tender, juicy slices of medium rare veal. The potato is crunchy on the outside & has a subtle garlic flavour, it is all very good. The vinegar adds a gentle acidic note.
The accompanying side of fried brussels sprouts with smoked bacon is a revelation. This really is the way to eat brussel sprouts.
Brillat Savarin cheesecake with Champagne and mandarin sorbet appeals to Buggles immediately - mainly for the mere mention of mandarin. She is not disappointed with the creaminess of the deconstructed cheesecake element which is nicely set off by the sharp sweetness of the mandarin, jellies, sauce and sorbet. The buttery crumb is also delicious!
Market fruits, jubes, gels and sorbets, is the dessert that was 'Etched' into my memory after our first visit to Etch. On this second visit it doesn't disappoint.
On this occasion it is a combination of pineapple & pink grapefruit. All the varying components, be they jube, gel or sorbet, capture these two flavours perfectly. A very light & refreshing end to the meal.
Of course when I say end, I haven't included the petit fours.....Choc/Orange aero bar & Mixed Nut Brittle. Both are fantastic, but Buggles & I are both taken with the brittle, which has a honeycomb quality to it.
As if the great food isn't enough, the service at Etch is friendly & well informed.
A return visit soon is assured.