By Marie-Antoinette Issa.
Newly-opened Elliott’s sits proudly on the corner of its namesake street in Balmain, a reimagined neighbourhood bistro that hums with life.
The site, once home to Casa Esquina, now blends Modern Australian cuisine with French and Italian touches. Inside, burgundy leather, retro textiles and mid-century lines meet post-modernist flashes, while the courtyard stretches outward under a retractable butterfly roof imported from Italy.
Sunlight, rain or evening glow, diners can enjoy the space year-round, with seats for 100 gathering around long tables and intimate corners alike.
"We’ve always had this amazing outdoor area,” says Michael Fegent, Director of Atticus Hospitality. "I’ve imagined it as a space where people could enjoy a meal or just come in for drinks and let their hair down with live bands and vinyl DJs bringing a festive, upbeat vibe. When council finally approved the courtyard cover this year and live music rules changed, it was the perfect moment to bring that vision to life.”
The energy is palpable before the first bite. Vinyl spins soft retro cuts, the scent of wood-fired cooking drifts across the room and the bar hums with conversation. Jordan McDonald of Nite-Rite Entertainment curates the live program.
"I love that Atticus has pounced so quickly on these brand-new live music reforms; the aim is to bring the most popping vibe possible to the people of Balmain and we will,” he says. "Guests can either book a table or roll right in off the street and find masters of their craft at work, it’s a place for seasoned cats to share their magic, connect with audiences and unify the room through music.”
Tom Haynes, recently appointed Group COO, brings 15 years of experience from top Australian and UK kitchens, including ARIA, Chiswick, Barangaroo House and Claridge’s London to Elliott’s, while Head Chef John Frid returns to Atticus with 30 years of classical French and Italian training, leading the kitchen with precision and relaxed confidence.
His menus champion seasonal produce, generous share plates and a distinctly Modern Australian approach that pairs effortlessly with wine, cocktails and the courtyard soundtrack.
Dishes arrive polished and purposeful. Steak tartare comes with crisp fried rice, garlic and chives, the flavours balanced, textures playful. Gin-cured salmon glows pink against sour pickles and bee pollen.
Port Stephens flathead lands alongside charred zucchini, basil and preserved lemon, the flesh flaking gently at the fork. Spatchcock au vin arrives with King brown mushroom and gremolata, its skin golden, interior tender.
The cheeseburger on a croissant bun, chimichurri brushing the brioche, fries cradled alongside, hits sweet, salty and savoury notes in every bite. Dessert contrasts cleanly: dark chocolate hazelnut tart with whipped vanilla cream, or tart Limoncello tiramisu that lingers like sun on the tongue.
The cocktail list mirrors the food philosophy - playful, bold and approachable. Elliott’s Cobbler blends Bacardi Carta Blanca, Tio Pepe Fino, Somos Skin Contact and blackberry shrub, brightened with lemon and mint.
Smokey and the Bandito is a white Negroni, smoky mezcal meeting bitter amaro and bright citrus. The bar offers spirited conversation as much as spirited drinks, with Sommeliers selecting wines from Australia, Sardinia, Spain and beyond, many available at $14-$15 a glass.
Elliott’s balances bistro, bar and stage, giving Balmain a space to eat, drink and linger. The menu balances refined technique with approachable portions. Cocktails and wine enhance textures, flavours and mood. Music threads through every moment, connecting diners, performers and the room in a shared rhythm.
It is now open and offering lunch, dinner and cocktails Wednesday through Sunday. Brunch arrives in October, Saturdays and Sundays from 10 am, featuring breakfast cocktails and European-inspired dishes.
