It’s been a long time coming (about eight months since we first heard the news, to be exact), but James Street’s ESSA has finally opened its doors If you haven’t heard about it, the slick new restaurant comes to us from Phil Marchant, ex-head chef of South Brisbane’s iconic Gauge, and Angela Sclavos.
Focusing on all things raw, pickled, smoked and wood-fired, the eats coming out of the kitchen here showcase local farmers and providores, with their seasonal produce transformed into simple dishes heroing the ingredients themselves rather than fancy cooking techniques.
For the larger dishes, you’ll find options like hand rolled pasta with Fraser Island spanner crab, nduja and carrot; grilled spatchcock quail with brown butter, caper leaves and saltbush; and Black Angus short rib with Wagyu fat jus gras and fresh green peppercorns. Pair them with fried kipfler potatoes with comte cheese sauce, sour onion and chives and make sure you leave room for a Jerusalem artichoke cream bun for dessert.
As for the drinks, you can work your way through a wine list that has been carefully curated to match the kitchen’s ethos and the dishes, or a refined cocktail list featuring sips like the Love Bird, which combines rose, strawberries and white chocolate with a milk wash technique.
Bookings for ESSA are open now, and you can bet this is going to be the restaurant everyone will be talking about for the next few weeks, so we’d suggest getting yours in now.
You can read more about ESSA here.
Image credit: Supplied