
Photograph: Kristoffer Paulsen
Kan's take is an intensely fragrant broth of lemongrass, garlic, makrut lime, galangal and chilli, generously loaded with a mix egg and rice noodles, housemade golden tofu (Etta fans know), fresh herbs and a lusciously loud Nonya sambal. And that's not even the end of it.
Each god-level soup will be served with a stick of deep-fried dip-it-yourself school prawns, inspired by the Malaysian street-food vendors known as skewer aunties – who make the steamboat-style skewered meats and seafood known as lok-lok. Additional lok-lok of housemade fish balls and satay grilled chicken will also be available for $8 a pop.
The laksa is available for $30 and will be served from Etta's front bar every Wednesday night until the end of August. Move fast, though; there are only 20 serves available a week and your best bet is to book ahead.
- Lauren Dinse
The below review was originally written in December 2023. Please note that chef Rosheen Kaul (whom this review references) departed the restaurant in April 2024, with new head chef Lorcan Kan now steering the ship. We have since re-visited the restaurant and believe the quality of its offering continues to warrant a five-star rating.
*****
Time Out Melbourne never writes starred reviews from hosted experiences – Time Out covers restaurant and bar bills for reviews so that readers can trust our critique.
Etta has been hot on everyone's lips since it entered the Brunswick East dining scene –particularly since head chef Rosheen Kaul joined the kitchen in 2020. In the culinary world, countless awards and glowing reviews often breed scepticism but a recent Tuesday evening dinner proved the praise is just as warranted as ever.
We were seated in a cosy corner nook decked out with decorative pillows, ideal for soaking up the scene (to the left, the bar and open kitchen; the right, Lygon street passersby; and to the front, a solo diner in for an early drink and snacks followed by a couple on date night – both common finds at this venue).
Though Etta is a restaurant, strictly speaking, it's frequently mistaken as a wine bar. Perhaps because it has a list to stand up among the best of Melbourne's wine bars. Bottles range in price, region and style with a largely Victorian focus. Whether you want old-world or new-age, there's something for everyone. But it pays to look past the vino as the sake offering is equally thoughtful (albeit less extensive) with a few hard-to-find drops from around Japan.
Fitting in with a trend many restaurants and bars seem to be following as of late, the food menu is snack-heavy and designed to share. We start strong with a crab masala-stuffed zucchini flower – its thin, nearly translucent batter and bold spice putting cheese-filled numbers to shame. It's large enough to split between two while the quail egg is a one-bite wonder, served on a skewer with fried tofu, pickled radish, feferoni and a generous drizzle of Sichuan chilli oil.
Momentum is maintained as larger dishes begin to grace the table. The red curry rice and herb salad, an Etta mainstay, has been reimaged for the current menu with smoky grilled octopus and crumbled pieces of otak-otak, a spiced woodfired fish cake that's almost like goats cheese in texture and just as savoury.
The golden tofu, served under a pile of charred spring greens and wild garlic, looks deceptively simple but shows the outstanding potential of beancurd when well prepared. And the shiitake-filled wombok cabbage rolls with tempura enoki, another perennial favourite, achieves the elusive goal of meatless main that doesn't skimp on substance. Flame-licked and full of flavour, both dishes are unmissable, vegetarian or not.
The savoury dishes were faultless so we decide to try dessert – a pandan and amaretto frangipane tart with palm sugar ice cream that reads extremely well but unfortunately falls flat. It's not bad by any stretch but lacks dimension, particularly after the last few courses. A bit of citrus zest or even a touch of burnt sugar would go a long way but the pairing of sweet, nutty Kameman Shuzo Genmaishu sake means the meal ends on a high note.
In a sea of great restaurants, it's tough to be truly exceptional but Etta straddles the line. A continuous reinvention of their classics seems key to the venue's success – and if it continues on this trajectory, one can only assume great things are to come. But regardless of Etta's future, it's clear its stripes are well-deserved.
While you're in the neighbourhood, here's why Brunswick East was voted the sixth coolest neighbourhood in the world. Looking for more great restaurants?

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The mirror itself has her artist's palette and brushes at the base, and the masks of comedy and tragedy at the top. Above her outstretched arms, a little bird flies up into the sky, singing; and the wind in her skirt and in her hair suggest the fresh air of an early spring day. Just lovely. READ MORE: John Purser on his friendship with sculptor and etcher Charles Wells Images of Jack were there in the form of a stunning exhibition of his paintings gathered by Hilary Pyle. The Princess Grace of Monaco Memorial Irish Library was patient host to the symposium, but the Joyce circus kept mostly within its own little ring of sand, few visiting the library, few looking at the pictures. Vibrant with colour and symbolic resonance, they outdid the exotic plants, the visual dramas of Monte Carlo and the filthy Med, with images more lively and lovely than anything else the conference had to offer. Images of Joyce? Echoes, rather. A recital of Joyce songs and fine settings of chamber music by Geoffrey Molyneux, deserving of Joyce's own preference for them, was lovingly presented. It stole into even the stoniest of academic hearts as though Bartell D'Arcy had shed his cold and sang for us the songs from The Dead – Joyce's masterpiece of a short story, made into a masterpiece of film by John Huston. One American who knew what he was doing. There was also a virtuosic rendering of Finnegans Wake by two actors, a pianist and five geometric props from the Dublin Festival Company – at last the sound of Dublin and of Dublin's voices restoring to Joyce his native coherence. I say 'restoring' because most of the papers given were desperately ambitious and hopelessly entangled in webs of too much meaning. Many were incoherent, not only in their content but in their presentation. Some had not even been edited or timed to fit the slot available but were delivered in a relentless monotone from a heap of disordered papers for twice the allowed length. These people were teachers of English literature. On the evidence of such performances, better if the subject were banned by law. The ghost of Joyce, I trust, remained indifferent, paring its fingernails if it had any left. Jack loved the circus, but had there been a good old-fashioned ringmaster at the Monaco Symposium he would have had to crack his whip pretty frequently and there would have been threads of blood on more than one cheek. Nonetheless, there were good things to remember: the two Irish professors David Norris and Gus Martin, entertaining as well as knowledgeable; and Claude Gaignebet from Nice, opening up a world of significance in the Joycean calendar in a few succinct French sentences. As far as I could make out, only the French were at the French language session, it being delivered in the language of our hosts. Ah well. Chiefly I remember Jack Yeats's painting Defiance. A man from the sea breasting the top of a cliff, confronted by a sunlit cormorant, bravely defending its own – yellow and blue struggling to a compromise in the midst of a wild canvas. The battles over the territory of James Joyce had their dramas too, but poetic imagery such as that seemed largely to have gone out of them. A condition of my visit was that I write up the event in a leading newspaper. The Glasgow Herald did me proud. I sent it off to the then director of the library, Georges Sandulescu (below). He telephoned me from Monte Carlo to Skye. His voice was intimidating. 'I have just read your piece about the symposium.' The tone of menace was unmistakable. 'I wrote what I thought.' What I wrote is pretty much what you have just read. I was, I need hardly say, once more in a state of trepidation, having castigated most of the presentations. 'What do you suppose I made of it?' 'I have no idea.' As it turned out, I didn't. 'It was wonderful! The best bit of writing to come out of the symposium! I have had six copies made for the palace.' The bastard! He knew he had me and he played me like a fish. Truth 6, Academic Mafiosi 0