Bonjour Poetica, Another Killer Restaurant From The Team Behind The Grand Charles Brasserie & Loulou

Eat, Restaurants, Sydney / 29 August 2023

Poetica, the new relaxed, however refined, bar and grill is now open in North Sydney!

The latest gem from Etymon Projects, Poetica, is now open in the heart of North Sydney. This refined and relaxed bar and grill promises an exceptional dining experience centered around fire, wood, and charcoal, capturing the essence of contemporary Sydney cuisine.

Upon entering, you’ll be greeted by a magnificent 700-bottle wine wall, glass-fronted dry-ageing cabinets, and a 15-meter-long open kitchen featuring a Josper charcoal oven and a custom wood-burning hearth. Adorned with floor-to-ceiling glass windows and doors leading to four intimate outdoor dining terraces, Poetica emanates a welcoming vibe, perfect for both casual gatherings with friends and elegant client lunches.

Sebastien Lutaud, the director of culinary for Etymon Projects (known for their ventures like The Charles Grand Brasserie & Bar and Loulou Bistro, Boulangerie & Traiteur), shares the concept behind Poetica: a venue that encapsulates the best of contemporary Sydney dining, where the produce takes center stage, and the atmosphere exudes warmth and relaxation.

Head Chef Connor Hartley-Simpson, known for his culinary prowess at The Charles Grand Brasserie & Bar, Gastrologik in Stockholm, and Quince in San Francisco, infuses the menu with a sense of precision and innovation. With a focus on incredible local produce, the dishes showcase a clever interplay of charcoal and wood fire to enhance the flavors while allowing the produce to shine. Picture charring leek tops in the Josper oven to create a delectable oil drizzled over braised leeks, nori, and Smoke Trap Eel, or ancient wood fire ‘flambadou’ technique used to melt beef fat over Sydney rock oysters topped with njuda and guindilla pepper.

The menu’s passion for preserving, derived from Chef Hartley-Simpson’s time at Sweden’s two-Michelin star Gastrologik, is evident throughout. Dishes like scallops combined with yuzu kosho (fermented Australian yuzu peel and chili) and pickled Biquinho peppers elevating wood-fired sugar loaf cabbage, illustrate his commitment to bold flavours and textures.

For meat lovers, Poetica presents an ever-changing range of whole sirloins, T-bones, and tomahawks, dry-aged in-house and served in diverse ways to keep things exciting. Indulge in slow-cooked pork jowl in black garlic and honey glaze, accompanied by chargrilled cos lettuce and vinaigrette.

Wine aficionados are in for a treat with an extensive selection of 450 mostly Australian wines, including a remarkable range of vertical back vintages of iconic labels like Mount Mary ‘Quintet,’ Moss Wood, Cullen, Henschke, Rochford, and Craggy Range, some dating back to 1987.

Not to be outdone, Poetica’s adjoining bar is a destination in itself. Boasting around 100 predominantly Australian spirits, local craft beers on tap and in cans, and 12 cocktails highlighting Australian ingredients, it is the perfect spot to unwind and enjoy enticing bar snacks.

The talented team at Poetica is led by general manager Mathieu Mozziconacci, with Angela Gallo as restaurant manager and Michael Block as head sommelier, bringing more than 30 years of restaurant experience to the table. The bar experience is expertly curated by bar manager Kieran Lee, whose expertise hails from renowned establishments like Barbershop and Rockpool Bar & Grill Perth.

The interior of Poetica reflects the spirit of its cuisine and the nearby Sydney foreshore. A 15-meter-long acrylic wall mural by Australian artist Kristian Hawker guides you upstairs to an enchanting dining space. In the restaurant, calming sea foam green complements the warm palette of oak timber flooring, walnut, and oak furniture with tan and burnt honey upholstery. The bar’s ambiance focuses on stone, accentuated by baby and steely blue hues and copper accents.

Prepare to immerse yourself in the tantalising world of Poetica. Find out more here.