After years at the culinary helm of one of South Brisbane’s most popular dining establishments, Chef Phil Marchant has opened ESSA, a fine-dining restaurant located along Robertson St in Fortitude Valley.
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ESSA, originally planned as a follow-up to Gauge, promises a unique dining experience with its exciting menu focusing on raw, pickled, smoked, and wood-fired dishes and a solid wine list to back it up.
One of the must-try items on the menu is the Jerusalem artichoke cream bun, a pastry bun, cut in half and filled with chocolate ganache and artichoke cream.
Besides this crowd-favourite dessert, other popular dishes here include the hand-rolled malloreddus pasta served with Fraser Island spanner crab, nduja, carrot; and black Angus short rib with wagyu fat jus gras and fresh green peppercorns.
Guests will be treated to an endless choice of drinks, with over 100 bottles of wine from across the globe along with their collection of inventive cocktails.
This 60-seater venue is outfitted with exposed brickwork and steel alcoves and has got a long, green marble bar area where patrons can watch some off the chefs at work and even have a chat with them.
Marchant and his co-owner Angela Sclavos have teamed up to create the space with the goal of highlighting the work of the farmers, hunters and providores they sourced the ingredients from. Whilst it isn’t a farm-to-table restaurant, Marchant is planning to collaborate with local farmers to save their kitchen waste.
If you can’t wait to experience dining at ESSA, secure a seat through their website. For more details, follow them on Facebook or on Instagram @essa.restaurant.
