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Potts Point continues to score dining wins with the announcement of a Hungarian pop-up restaurant. @eteleksydney will be bringing Eastern European eats to Roslyn St for a three month stint.
O P E N S T O N I G H T
One week tomorrow we open the doors to Ételek for 12 weeks in this space!
a f r e n c h y & a p o l e 🇫🇷 🇵🇱 🇪🇺🍷 #weekendvibes
@eteleksydney kitchen team, season 2 Starts October 19. Same time same place! Spring/summer menu coming in hot! Ends New Year’s Eve. #stillgotajob #ételek #etelekkitchencrew #etelekseason2
Sunday lunching with @the_skeletones @eteleksydney. I didn’t know what to expect but all I know is I need more nokedli in my life.. burnt buttery, milky goodness🙌🏼Thanks for the good times @marcdemo xx
ÉTELEK IBIS #houseofibis #houseofetelek
I don’t usually post personal stuff on here, but felt people should know about this man. I Watched this video last night of my grandfather Julius Weisz. Where he told his story. He isn’t alive today, but lived through some of the most horrific times you could not even imagine. He lived in Hungary and was born in Romania, lost his parents during the war, he was in a concentration camp with his brother, but his brother did not survive. Julius survived to the end looking like skin and bones. He couldn’t even walk once he was released from the camp. A survivor of the holocaust. He came to Australia In 1949 with no money and no family. He built a new family, new life and was one of the most hardworking men that I know. If I was half the man he was I’d be a happy man. #whatafuckinglegend
Thank you @brent_savage for the very kind words, and @joanna_savill for the great article in @robbreportau 🙏🙏🙏
And The Caramelized Fennel Icecream with Boysenberries and Hazelnut Praline to finish off the light meal at @eteleksydney. Even though a patisserie got best dessert of the year. This could be my plated dessert of the year. So much depth to this one dish. The icecream has just the most delicious anise kick that works so well with the pop of the berries. The mousse adds a lightness to it. The praline gives a necessary crunch and intensity of sweetness. A really well balanced and satisfying dessert to say the least. Cheers Chef!
From Ételek to you: THANK YOU. To all of our guests who have joined us over the last six months, to the amazing staff who helped us run this ship, to our suppliers who have provided us with great produce and booze and the many friends and family who helped out in many ways often for nothing more than the love: THANK YOU. We’ve had an amazing time in our Roslyn St address and we look forward to seeing you all in our next venture. Much love Wolfie and Demo
Bye Bye Roslyn st. Thank you to the amazing @eteleksydney team, and thank you to all the people that came and supported us throughout the past 6 months! 😘😘😘🙏🙏🙏 What’s next?? Stay tuned! #etelek #eteleksydney #roslynst #lauren #sandro #kushal
When your squad looks like the best new pop band of 2019 😂 belated new year cheer @kleydish @tegan_elliott @a.wolfers @luke_elliott83
Great night. What a way to bring in 2019!
New Year Cheer 🎉 @tegan_elliott @kleydish @nicole_pudsey @nicrourke @bechui #hyphen
An awesome peach and buckwheat dessert at @eteleksydney - one last great meal to see out 2018. Thanks @a.wolfers for an excellent, inspired (and reasonably priced!) NYE menu - and for wielding the mic for a podcast recently. Looking forward to what Adam and @marcdemo do with Etelek in 2019. If anyone knows any nice real estate agents, they should direct them to the location-scouting Etelek crew.
1. Scallop pretzel puff, mullet roe 2. Vienna carrot schnitzel, hot sauce, yoghurt 3. Lángos, cultured cream, paprika @eteleksydney #eteleksydney #scallop #pretzelpuff #carrot #langos
Dinner @eteleksydney with @mrspigflyin, @pigflyin and @lemonpib. Pictured here, langos (Hungarian fried bread) with cultured cream and paprika, Vienna carrot schnitzel with hot sauce and yoghurt (you can schnitzel a carrot, who knew), golden beetroot tartare, horseradish, yolk and potato crisps, and cabbage + guanciale skewers with Hungarian flatbread. A few more dishes posted in Stories, including the very delicious scallop pretzel puffs. #hungarian #schnitzel #vegetables #popup #sydneyeats
Holidays is for eating other people’s food and this is so damn good. Sad to see it end! @eteleksydney @marcdemo
Langos, cultures cream, saffron • grilled kingfish collar served with fried bread • carrot schnitzel • melon sorbet || Made it before the pop up ends in 2 days.. just wondering if I can fit in one more visit before NYE 🤔
Tomorrow we will be closed for lunch and open from 5pm for dinner service. Our second last service in our Roslyn Street address.
3 days left at Roslyn st
Great dinner. Thanks. Looking forward to the next incarnation. @a.wolfers @leonaszeto @stephenbonnitcha @bev_doyle
My final meal at Ételeek. If you missed it, follow them @eteleksydney for their next adventure. It is sure to be flavoursome & well considered. #whenneighboursbecomegoodfriends 🧀💕
New podcast! I talked to @eteleksydney’s @a.wolfers about his former life as a jetsetting European handball player, being inspired by his grandmother’s cooking (his carrot schnitzel is a tribute to her OG version, which would cause people to line up for “thirds and fourths”) and his grandfather’s extraordinary tale of surviving the Holocaust (a story that was documented by Steven Spielberg’s team). He also chats about being mentored by @markbest, @peter.doyle, @pasip and @brent_savage and helping transform @yellowsydney into a hatted vegetarian restaurant. Plus, his surprising history with @barrochford’s @boyandspoon. Catch Etelek before its final service at Potts Point on NYE and good news, Adam and @marcdemo have plans for Etelek for next year. You can hear this episode on @applepodcasts, @stitcherpodcasts, etc, or listen directly via the link in my bio.
One of the best steaks in town ... only 1 week left of @eteleksydney so get to it! #ételek #wagyu #steak #sydneyeats
Cute lil smiler
Nectarine sorbet with toasted buckwheat 👌
Nokedli with bisque butter 👌
Wagyu bavette with pastrami spices 👌
Moreton May but, corn tempura and corn cream 👌
Pressed potato cooked in schmaltz 👌
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