Previous SlideNext Slide

It’s big, bright and bold, and on a sunny day, Soluna draws the workers of North Sydney towards it like ants to a picnic.

Etymon Project’s sprawling flagship venue has tables inside and out and a long bar with good-value lunch options. But dining here can be more than just super-crunchy prawn toast or shareable falafels.

Chef Rhys Connell helms the sleek low-lined kitchen, teaming just seared Hokkaido scallop with salted blood plums and silken macadamia cream, and glazing grilled pork belly in whisky.

This high/low approach means that a well-engineered burger in the bar and the Blackmore wagyu karubi with bitter leaves at the table share the same sort of sunny Californian approach. Even the cute Monte Carlo-style dessert sandwich of coconut sorbet with honey and raspberry ice-cream makes it feel like summer all year round.