The Weekend Edition - Sleep In. Slow Down. Enjoy.

Warm your belly and treat your tastebuds at Etsu’s new Winter Weekend Lunches Warm your belly and treat your tastebuds at Etsu’s new Winter Weekend Lunches Warm your belly and treat your tastebuds at Etsu’s new Winter Weekend Lunches Warm your belly and treat your tastebuds at Etsu’s new Winter Weekend Lunches Warm your belly and treat your tastebuds at Etsu’s new Winter Weekend Lunches Warm your belly and treat your tastebuds at Etsu’s new Winter Weekend Lunches Warm your belly and treat your tastebuds at Etsu’s new Winter Weekend Lunches

Warm your belly and treat your tastebuds at Etsu’s new Winter Weekend Lunches

The evenings are growing longer and the temperatures are dropping, making it ever so tempting to tuck yourself up indoors with a glass of wine and enjoy a cosy evening. If you still want to enjoy delicious bites but can't bring yourself to venture out of an evening, then fine-dining friends, we have a win-win solution – say hello to Etsu’s brand-new winter weekend lunches.


Commence your midday feast with a small bite of two-star Michelin chef Meyjitte Boughenout’s selection of sashimi from the raw bar, before you move on to the extensive selection of more substantial fare. Perhaps you’ll choose a culinary delight from the agemono (tempura) selection, which includes Moreton Bay bugs or, for our cheese-loving friends – guilty – go for the haloumi with umami dashi broth and honey. Accompany the smaller bites with drool-inducing yakitori-style salmon skewers, robata lamb with miso and blue cheese served alongside black onion rings and cabbage, or seriously delicious twice-cooked pork ribs with spicy miso barbecue sauce.

If you consider your dessert stomach an entirely seperate affair and simply can’t go past something sweet – no matter the feast you’ve just indulged in – opt for the raspberry bomb alaska, flambéed at the table with Japanese gin. Pair your lunch with one of the 70 Japanese whiskeys on offer – it’s your choice whether you enjoy the top-shelf tipple neat, served on hand-cut rock ice, as a highball or in a classic old fashioned. It’s a soul-warming winter recipe for keeping your bellies full and tastebuds happy, with lunch bookings available now.

Images: Kirra Smith Photography. 

The Stumble Guide is our comprehensive Gold Coast dining guide with more than 870 places to eat, drink, shop and play.



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