You know Ételek. It’s made guest appearances at Ester, Bar Brosé and Casoni, with a mod-Eastern European menu that draws on chef Adam Wolfers’ Austrian-Hungarian heritage.
He’s rattled the pans at some of Sydney’s finest establishments (Monopole, Yellow, est. and Marque), and will do it again at Ételek’s newest pop-up at the former site of Gastro Park/Antipodean (RIP).
This version of Ételek is big on the veggies. During his tenure as Yellow’s head chef, Wolfers oversaw the omnivore restaurant’s transition to an all-vegetarian menu. If you’ve been to previous iterations of Ételek, you’ll know that the parsnip schnitzel and the Lángos, a Hungarian deep-fried flatbread, are hot orders. And the new stuff? You’ll find Nokedli (a small dumpling-pasta, similar to spätzle), and a malt focaccia with cultured curd and persimmon.
And drinks, you ask? They’re curated by Marc Dempsey, manager of Marrickville’s Cornersmith (and overseer of its delicious night time service). As much as possible, the vino offerings will be organic and will suit budgeters, ballers and anyone in between.
Ételek is Hungarian for ‘food’, and you’re gonna get plates of that good stuff for three months. Although it’s only open for 90 or so days, there will still be surprise changes to the food and wine menus. So….guess we’ll just have to repeat visit.
What: Ételek Pop Up
When: 25 July to 13 October, open Wednesday to Saturday (from 5pm) and Sunday (from 2pm)
Where: 5-9 Roslyn Street, Potts Point
And this vegan pop-up has just set up permanent digs in Waterloo.
Image credit: Supplied