Essa brings a masterfully engineered dining experience to the Valley | The Gourmand & Gourmet

Essa brings a masterfully engineered dining experience to the Valley

Your new date night spot just landed.

Welcoming guests from Friday, August 27, Essa is the long-awaited project of Gauge’s former head chef Phil Marchant and Angela Sclavos (also of James Street’s soon-to-open The Green).

A moody, multi-tiered restaurant just off James Street, Essa features industrial elements like exposed brickwork, steel and brass mesh clashing with luxurious interior textures like green marble and leather, all with a lush garden backdrop.

The dining experience is harvest-driven; raw, pickled, smoked and wood-fired dishes with little intervention let ingredients take centre stage. Dishes on the opening menu include spatchcocked quail with brown butter, caper leaves and saltbush, fire-licked kohlrabi with wild venison tartare, and a Jerusalem artichoke choux that’s already being heralded as a must-try.

A considered wine list has been designed to harmonise with the kitchen’s offering, while classic cocktails and house creations like The Love Bird (clarified rose, strawberries and white chocolate) provide similarly elegant libations.


With a heavyweight chef, incredible interior and overall polish, all we can say is: book in advance here.

Words by Georgia Condon
- the gourmet who prefers choux to shoes.