Address: 62 Bridge St Sydney NSW 2000
Phone: 02 9247 4777

Tags: no wheelchair access, modern australian, european

“My vision for Etch is to bring together the finest quality and sustainable produce at great prices for city workers to enjoy all day from midday to late at night with the one seasonal menu running continuously. Offering efficient and friendly service, with a concise selection of interesting wines in a relaxed and fun room”.

- Justin North

At Etch we want to encourage people to eat better, think sustainable and make the right choices.


Our cuisine is casual modern European with influences from southern and regional France and Italy and Spain’s Basque and Catalan regions.

Etch serves simple affordable modern European food, following the same philosophy as Becasse that the majority of the ingredients are sourced locally from reputable passionate growers who embrace the ideas of organic, ethical or sustainable farming practices. Our aim is to eliminate as much handling as possible to ensure only the finest ingredients reach our kitchens.

We buy most of our fruit and vegetables from local growers and producers and hand select the finest ingredients of the day. Beef is Organic grass fed F2 Wagyu sourced from Gundooee Farm in Dunedoo near the Great Dividing Range. Lamb is saltbush lamb farmed in the Riverina area of southwest NSW.

All seafood is sourced from local markets and local boats with the aim of using undervalued locally caught sustainable varieties, supporting local fishermen and fisheries.

“Our chefs are taught to cook with precision, passion and adhere to the ethics and traditions of their chosen craft, above all they are taught to taste and think”.

“I believe that being a good cook is doing lots of little things well”.


We want to create a restaurant where people can come and enjoy themselves, have fun, eat and drink well, feel relaxed and enjoy the company of their friends and colleagues.

We aim to achieve this through professional yet friendly service, with jovial personality and the goal of making quests feel good about themselves.

A warm ambience and a concise and interesting wine list offering fantastic value for money.


The room is designed to give a vibrant slightly quirky and eclectic feel, using an array of patterned wallpapers, textured curtains and fabrics with interesting sculptures, one-off lighting pieces and feature artwork by local artists of Studio Ham.

“I wanted to create a quirky warm feeling room, respecting the heritage aspects of the building, complementing this with a blend of interesting local art; one -off original sculptures, giclée prints, etchings and drawings with a background of eclectic and fascinating collection of patterns and fabrics throughout the room”

- Justin North

“The design of the space was led by Justin’s broad Modern European vision of the menu with an emphasis on small local producers. Therefore the space designed is comfortable and almost homely, humorous, quirky, with an eclectic mix of furniture, local artwork, wall paper and lighting, all fitting within the heritage featured interiors of the hotel. Key features include overhead drum lights with custom wall paper interiors and feature lights by Marcel Wanders”.

- Mark McConnell

Our Kitchen is led by Executive chef James Metcalfe and head chef Tristan Robertson Our Restaurant team is lead by restaurant manager Georgia Churcher, assistant manager Keiron Morrison and sommelier Katherine Sherman

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