The Sydney Traveler

Etch by Becasse is the latest culinary venture of Sydney masterchef Justin North.

Here he uses the same organic fresh produce that made his Becasse restaurant on Clarence Street such a success, but there’s far less fuss. The surroundings are classic and refined, with massive arched windows and glossy wallpaper.

The appetisers include ciabatta, olives, and fried goat’s cheese. If you’re feeling like something a little more substantial before the main event, the retro-inspired entrees are sure to please. Goodies like the classic prawn cocktail and sweet corn soup with blue swimmer crab will have you feeling nostalgic.

The mains offer new twists on farmhouse favourites, like slow-roasted leg of saltbush lamb provencal and dry-aged organic Gundooee Wagyu beef.

With a banana and mango sherry trifle and a “lolly plate” filled with peanut brittle, marshmallows, fudge, and sherbet on the menu, you’ll want to save room for the sweet stuff.

With all of us feeling the pressure of the financial crisis, a restaurant like Etch by Becasse offering fantastic food at affordable prices is just what the doctor ordered.

Trading hours: Lunch from noon Tuesdays to Fridays and dinner from 6 pm Tuesdays to Saturdays
Location: Intercontinental Hotel
Address: 62 Bridge Street, Sydney
Public transport: The restaurant is an easy walk from Circular Quay train station and ferry wharf
Parking: On site parking is available
Cost: Average mains cost $30
Website: http://www.ichotelsgroup.com/intercontinental/en/gb/locations/overview/sydney

Image source: Rodolfo Clix @ Stock.xchng

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