Etymon Projects is set expand its North Sydney presence this June with the opening of a new hospitality precinct in AURA by Aqualand’s podium.
Located at 168 Walker Street, the precinct includes Sol, a bakery, café and wine bar; artisanal providore, Una; a LA-inspired relaxed all day dining and bar called Soluna; and Japanese dining and drinks at Genzo.
Lisa Hobbs, CEO of Etymon Projects, says: “What opening Poetica bar + grill in North Sydney and Loulou in Milsons Point has shown us is that there’s a real appetite for more hospitality this side of the bridge. North Sydney has a great buzz to it, and we see this growing especially with the Metro opening later this year.”
Genzo is contemporary Japanese dining, with some edge. Interiors at this restaurant and bar are sleek and moody with pops of neon colour. The food menu will have a focus on kushiyaki (skewers), noodles, and raw dishes that can work just as well in the restaurant or paired back as bar snacks. There’ll be a compelling sake offering and Japanese wines alongside other classic wines and clean, balanced cocktails.
Open from lunch through to dinner, Soluna dining and bar is the perfect local spot for family get-togethers, relaxed meals, and catch ups over drinks. The approachable food menu offers a great mix of LA- inspired snacks, seafood, salads, pasta, and grill-style mains, and of course, a kid’s menu. The large dining space spans inside and out, with a separate lounge and bar area.
Una is a purveyor of fine food, where you’ll find a curated range of house-made and expertly sourced gourmet artisanal produce and essentials. Delicious cheeses; cured meats; parfait and pate from sister venue, Loulou; house made fresh pastas and sauces; oils, vinegars, spices and even a homewares edit. There’ll also be a range of boutique wines, locally distilled spirits, aperitifs, digestifs and gifts.
In the morning at Sol bread + wine, pick up artisanal breads, pastries, and cakes freshly baked on site or grab a spot in the café and linger for breakfast or some of the best sandwiches on the north shore. The afternoon transitions into a neighbourhood wine bar, with a focus on wines by the glass and moreish dishes.
Sebastien Lutaud, Etymon’s director of culinary says the precinct offers a great balance of local and destination hospitality. “We see the precinct becoming a lower north shore go-to for fresh, artisan breads and pastries, gourmet deli goods, and dining. We also want to entice people from further afield to visit North Sydney, especially for the Genzo experience.”
“We’ve spent months curating the drinks offering across the precinct and having the four different venues has allowed us to really broaden and challenge ourselves,” explains Paolo Saccone, Etymon’s director of wine. “Expect a versatile by-the-glass wine program that focuses on biodynamic and natural wines in Sol while Soluna will highlight the classics. Genzo will showcase interesting Japanese wines mixed with Australian and international as well as an incredible sake selection. We’re very excited about the wine and spirits program across the precinct.”
Details of the team and menus will be shared in May.
DISCOVER ETYMON