Etymon Projects to open Poetica in North Sydney Channel 9 building
North Sydney’s food scene is getting another injection of class with a new bar and grill set to open in September.
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North Sydney’s food scene is getting another injection of class from Etymon Projects (who opened up French Brasserie Loulou in Milson’s Point in 2021) in the form of a bar and grill.
Poetica is set to open September 1 in the Channel 9 building, with the chef from Etymon’s CBD venue The Charles Grand Brasserie & Bar, Connor Hartley-Simpson, heading up the new venture.
As well as working at The Charles, Hartley-Simpson has done his time at three Michelin starred restaurant Quince in San Fransisco and the now closed, two Michelin starred Gastrologik in Stockholm.
The restaurant will seat 120 and includes a 700-bottle wine wall, glass-fronted dry ageing cabinets, 15m-long open kitchen with Josper charcoal oven and is connected to a 40-person bar and outdoor terrace.
“In the kitchen we’re focusing on using incredible local produce, dry-ageing in house, cooking with either charcoal or wood where it works, pickling and fermenting to play around with flavours, and really letting the produce be the hero,” describes Hartley-Simpson.
This is the first in a list of culinary projects that Etymon has planned for North of the CBD. Sebastien Lutaud, Director of Culinary for group said it was an exciting time for this part of Sydney
“So much has changed in North Sydney over the past year and there’s still plenty of development and the Metro to open, so we’re really excited to be part of the growing restaurant and bar scene here,” he said.
IS $60 FOR A SANDWICH TOO MUCH TO STOMACH?
Would you pay $60 for a sandwich?
Sydney has become the city of sandwiches with multiple venues from Self Raised in Carlton to Mama’s Boy in Surry Hills opening up in the past 12 months dedicated to the lunchtime meal.
Now, one bar in the CBD, Papa Gedes, has added a $60 sandwich to their menu.
The Louisiana-themed bar, which marks 10 years in October, has launched an New Orleans inspired sandwich called the muffuletta.
The giant Italian sandwich, which was invented in New Orleans and meant to satisfy a tradie hunger, contains soft Italian bread layered with six different cheeses, deli meats like salami, ham and mortadella, olive salad, baby spinach.
Served toasted or fresh, it costs $19 for a quarter of $60 for the entire thing, which is roughly 20cm in diameter and 5cm tall.
Co-owner Michael Dhinse said it took watching a Netflix show to get the sandwich on the menu.
“We’ve had the idea in our minds for a couple of years, but it was after watching Queer Eye and seeing their chef Antoni Porowski make one that kicked us into gear,” he said.
“If the fab five think it’s cool, then we definitely have to do it.”
Dhinse added no single person has attempted to eat the whole thing. Instead the $60 sandwich is most often shared, and feeds eight people well.
However this price pales in comparison to the grilled cheese sandwich served in New York’s Serendipity3 which cost a whopping $214.
Dhinse says bars in Sydney can no longer just focus on their cocktails.
“You’ve got to be able to tick both boxes,” he said.
“If you have a bar with no food, at around 8pm you’ll start to thin out because people get hungry.
“You can’t escape it. So instead of a greasy hamburger, we’ve put a delicious sandwich on the menu.”
WHERE TO TRY SYDNEY’S BEST SANDWICHES
SANDOITCHI, Darlinghurst
Ask a millennial where they go for a decent sandwich and the consensus right now is Sandoitchi, the vibrant Darlinghurst cafe doing impossibly springy, thick-cut white bread and all manner of Japanese-leaning fillings.
There’s a slab of wagyu katsu with bone marrow in one sandwich, a slap of sweet and sour miso sauce, cabbage and black pepper making this one palm-sized umami hit.
The likes of spicy eggplant, Japanese tartare, yuzu mayo grace this inventive menu. The egg “sando” has dashi and kombu butter, with bouncy bread that completes the perfect soft bite. The fit-out here is on point – a little rustic, a little Tokyo – and a switched on team gives top-notch service every day.
FRANK’S DELI, Waverley
Sammy Jakubiak, winner of TV’s My Kitchen Rules with her sister Bella in 2011, is behind this beautiful delicatessen in an old butcher’s shop.
A top-selling sandwich here is the “Brisket Sammy”: a milk bun is stuffed with LP’s brisket pastrami, a jammy egg and melted cheese. Be still my (still) beating heart.
Frank’s has consistently pulled in the crowds since its 2021 opening, and blends classic NYC deli vibes with the owner’s Polish heritage; even down to the in-house pickled everything. Frank’s is dedicated to the craft of sandwiching, doing what it does impeccably. 279 Bronte Road, Waverley
KOSTA’S TAKEAWAY, Rockdale
Fill up at this delightful roadside kiosk attached to a local smash repairer.
The blue-and-white-striped canteen is famous for its generous Greek-style sandwiches loaded with premium ingredients and made fresh to order.
Our pick is The Conbab, made from flatbread rolled with kafta, fresh herbs and a parsley garlic toum.
A poached chicken sarnie is all freshness and crunch.
The concrete courtyard has been decked out in colourful tables and chairs so you’ve got somewhere to sit while you wait for your sandwich and/or car service.
HARVEY’S HOT SANDWICHES, Parramatta
The word “sloppy” might have negative connotations, but Harvey’s Hot Sandwiches carries the label with pride.
Inspired by the Italian-American diners popular across the US and old-school Australian milk bars, Harvey’s offers big, hot and tasty sangas made to order.
A $20 note will get you change for your Philly cheesesteak, Nashville hot chicken roll, beef dip sandwich with dipping sauce or the signature hot pastrami and beef brisket sandwiches. Both are available in “simple” or sauced up “sloppy” variations and come on crusty, soft bread.
Stay on theme with a cookie sandwich, topped with warm Nutella from a fountain.
MAMA’S BOY, Surry Hills
There’s a new reason to “accidentally” leave your lunch on the kitchen bench.
The team from Shwarmama has wrapped up its popular Surry Hills kebab joint and opened a sandwich shop on the same site.
Co-owner and chef Mat Lindsay is not cutting any corners. Expect fancy fillings, from devilled egg and zesty zhug to pickled beetroot and whipped feta, all loaded on A.P Bakery bread.
There’s also an upscale take on the hot chicken and gravy roll, made from spiced chook cooked on the old Shwarmama rotisserie. Complete the meal with a Yulli’s beer or house-made watermelon soda.
SELF RAISED, Carlton
From the team that brought you Bexley pizza joint My Mother’s Cousin, comes Self Raised, a bakery and sandwich shop in Carlton.
They offer a selection of six sandwiches for lunch including classics like chicken schnitzel on white bread and salad sandwich on sesame ciabatta, however good luck turning up at lunchtime and expecting to try them to not be sold out.
The queues for this place have become part of the experience.
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