Sydney’s dynamic hospitality scene has welcomed a bold new player with the opening of Ette Sydney, a laneway restaurant and bar in the CBD offering a fresh take on dining that combines culinary precision, speed and value.
With entrances via both bustling Bridge Street and the heritage-rich laneway of Underwood Street, Ette (meaning ‘small’) brings a fast fine dining experience to the heart of the CBD, seamlessly blending European culinary traditions with the best of Australia’s seasonal ingredients.
Ette’s ethos is simple: exceptional food, minimal wait, no pretension. Complimentary housemade focaccia and oil is served on arrival (a rarity these days in Sydney restaurants), followed by the signature ‘snackEttes’, a unique take on shareable, flavour-forward dishes, all priced at $9.50 and served to the table in under five minutes.
These ever-evolving small plates reflect the creativity of fine dining with the accessibility of a weeknight bite. Snack on pork crackling with spiced apple dipping sauce; sashimi mosaic with nori wasabi and pickled ginger; charred lamb rib with baba ganoush, guindillas and pomegranate; tuna tartare with Calabrian chilli and whipped avocado served in a seaweed cracker cone and baked scallop with nduja, avocado and pineapple.
For diners looking for something heartier, the rotating ‘Steak, Land, Sea and Grain’ specials form the backbone of Ette’s compact main menu – each dish priced at just $39, showcasing the best produce of the day in elevated, produce-led creations that don’t compromise on flavour, value or presentation.
Current dishes include fish of the day, served with yuzu beurre blanc and sea greens; funghi linguine, with wild mushroom, black truffle, marsala and pecorino and coq au vin, pancetta, silver skin onions and shimeji mushroom.
"The menu is ever-changing because so is the market. We work with what’s fresh, local and exciting. Our promise is flavour-first, beautifully plated and always accessible,” says Michael Broome, founder and seasoned hospitality veteran.
"I wanted to create a venue where people can drop in for a quick bite or stay for a full dining experience – all while keeping it affordable and exceptional”.
Located within the ground floor of an unassuming office tower, Ette reveals itself as you step into the hidden laneway of Underwood Street, a site with rich ties to early colonial history and one that has inspired public artworks like Michael McIntyre’s Underwood Ark.
Ette’s interiors are warm, moody and flexible – designed to function as a restaurant by day, a buzzing bar by night and a fully equipped event space on weekends. The layout cleverly divides the space between a theatrical open kitchen and a full-service bar, allowing guests to feel both part of the action and comfortably tucked away.
One of the venue’s standout features is a climate-controlled wine room, maintained at 16 C with internal fridges holding wines at exact drinking temperatures from 3 C to 15 C. The list includes a curated selection of half-bottles to match the small-plate dining style, alongside boutique Australian wines and prestige bottles for those celebratory moments.
At the helm of Ette is Adam Grimsley, a British-born Chef whose experience spans some of the world’s most prestigious kitchens, including two Michelin-starred Le Manoir aux Quat’Saisons in the UK and Sydney’s Icebergs Dining Room & Bar, where he played a pivotal role in the venue’s most acclaimed relaunch in 2022.
Adam’s cooking is refined yet bold, combining modern European techniques with local, seasonal Australian produce. His approach allows the ingredients to speak, particularly when cooked over Ette’s Scheer adjustable lava rock grill – a centrepiece that enables meat to be grilled over natural flame with precision, delivering clean, intense flavours.
"While Ette is rooted in European culinary traditions, we draw inspiration from across the globe. We’re not bound by one cuisine – instead, we focus on what tastes incredible and showcases the ingredient at its best,” Adam says.
Ette’s ingredients are handpicked daily from trusted local suppliers, from butchers and fishmongers to independent greengrocers. This direct supply chain reduces food miles and ensures the highest quality, while enabling the menu to evolve regularly based on what’s best in market.
Ette’s cocktail program, led by Bar Manager Claudio Matricini, is as inventive as the food. Designed to pair with both the snackEttes and larger plates, the drinks menu features housemade infusions, seasonal ingredients and creative twists on classics.
