ESSA Restaurant & Wine Bar

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June is cold, [sort of] Anyway, it’s our chance to lean into winter warmers. Test Kitchen, Wednesdays. Braised beef chee...
03/06/2026

June is cold, [sort of] Anyway, it’s our chance to lean into winter warmers.

Test Kitchen, Wednesdays. Braised beef cheeks this month.

Sunday School S13. French Farmhouse Table, every Sunday.

Pici Party Two, 18th June. Hand rolled pici loaded with fresh truffle. Jimmy will have wine covered.

Then Phil is going north. ESSA x Ricky’s at Noosa Food and Wine.

Flight Night, 25th. More on that soon. Sign up to find out first.

All the links are in bio.

Test Kitchen for June starts Wednesday, the team has chosen their veg for the month.Dylan- Pumpkin + Curry leafSally- Ve...
31/05/2026

Test Kitchen for June starts Wednesday, the team has chosen their veg for the month.

Dylan- Pumpkin + Curry leaf
Sally- Very local mushrooms
Pat- Radicchio
Regan- Braised beef cheek + fennel
Rob - Jerusalem Artichokes

Housemade oyster shell vodka Dry vermouthSea spray
30/05/2026

Housemade oyster shell vodka
Dry vermouth
Sea spray

29/05/2026

School’s back in. Season 13: French Farmhouse Table.

talks through the dessert.
That French classic. Well, kinda.
Profiteroles, miso ice cream, chocolate sauce, Armagnac.

This season is a run of dishes inspired by the French love of food. Long lunch, shared plates, a selection of cracking wines to match.

$98pp, bookings and walk-ins from 12-4.
Family lunch, family favourites, family style.

Book your Sunday. Link in bio.
See ya there

Seven Months.One of Australia’s most defined amber wines, by Ravensworth.As a style that’s astoundingly adaptive to pair...
25/05/2026

Seven Months.

One of Australia’s most defined amber wines, by Ravensworth.

As a style that’s astoundingly adaptive to pairing with complex flavours in food, this one’s a longstanding favourite here at Essa.

An enigmatic, estate-grown infusion of organic Pinot Gris and Gewurztraminer, with Riesling often thrown in, is left in amphora (a giant ceramic pot) for seven months—juice, skins, stalks and all.

It’s a technique that dates back as far as grapes have been grown to make wine—we’re talking millenia—but we feel Bryan Martin’s had the patience to take it that little step further.

Luminous.
Complex.
Alluring to all palates, especially the more curious ones who flock here.

Test Kitchen. Wednesdays from 5pmThe team call the shots — the food, the music, the night.It’s all them.You should come.
24/05/2026

Test Kitchen. Wednesdays from 5pm

The team call the shots — the food, the music, the night.

It’s all them.

You should come.

KINGFISH CRUDO [carpaccio style] salted orange, pickled pumpkin, pepita
23/05/2026

KINGFISH CRUDO [carpaccio style] salted orange, pickled pumpkin, pepita

23/05/2026

New season starts this Sunday. French farmhouse table.
Come break bread with us. Bring the fam.
Link in bio

New season starts this Sunday. French farmhouse table, come break bread with us.
23/05/2026

New season starts this Sunday.
French farmhouse table, come break bread with us.

Well that was pure Bliss.Thanks to those who shared their energy with us on Saturday. Special thanks to the winemakers w...
23/05/2026

Well that was pure Bliss.

Thanks to those who shared their energy with us on Saturday. Special thanks to the winemakers who flew up to share their time and delicious wares—we love you.

Bliss was the first of many fun wine things happening at our little restaurant.

If you signed up to ‘The List’—stay tuned for first dibs on the next instalment.

To those who didn’t, well. Here’s another opportunity to get with the program—just tap the link in our bio ;)

Much love,

—Jimmy

White negroni. Start here.
16/05/2026

White negroni. Start here.

Seven Months.One of Australia’s most defined amber wines, by Ravensworth.As a style that’s astoundingly adaptive to pair...
15/05/2026

Seven Months.

One of Australia’s most defined amber wines, by Ravensworth.

As a style that’s astoundingly adaptive to pairing with complex flavours in food, this one’s a longstanding favourite here at Essa.

An enigmatic, estate-grown infusion of organic Pinot Gris and Gewurztraminer, with Riesling often thrown in, is left in amphora (a giant ceramic pot) for seven months—juice, skins, stalks and all.

It’s a technique that dates back as far as grapes have been grown to make wine—we’re talking millenia—but we feel Bryan Martin’s had the patience to take it that little step further.

Luminous.
Complex.
Alluring to all palates, especially the more curious ones who flock here.

The 2022 Ravensworth Seven Months will be poured at Essa by Bryan himself, at Bliss, this Saturday 16th of May. For those who missed tickets, stay tuned. We’ve got more (wine) fun incoming, soon.

S13 kicking off this Sunday. French Farmhouse Table (or at least, our version of it!)Profiteroles, miso ice cream and ch...
14/05/2026

S13 kicking off this Sunday.
French Farmhouse Table (or at least, our version of it!)

Profiteroles, miso ice cream and chocolate sauce with Armagnac for dessert.

The way we want to spend a Sunday.
$98pp. Swipe for the menu.

Link in bio.

Sunday School is back. S13 starts this Sunday. Duck confit. Pig’s head terrine. Profiteroles with miso ice cream and Arm...
11/05/2026

Sunday School is back. S13 starts this Sunday.

Duck confit. Pig’s head terrine. Profiteroles with miso ice cream and Armagnac chocolate sauce. Swipe for the menu

Not entirely French. Book it anyway.
$98pp.

Bookings open, link in the bio.

Test Kitchen. Wednesday Nights. $68pp. May, week one done. Some incredible veg coming through now. The menu changed befo...
10/05/2026

Test Kitchen. Wednesday Nights. $68pp.

May, week one done.
Some incredible veg coming through now.
The menu changed before it finished its first week.
That’s the point.

Spanner crab, potato + caviar beignet.Say less. Order two.Book up there ↑
09/05/2026

Spanner crab, potato + caviar beignet.

Say less. Order two.
Book up there ↑

Sunday School this Mother's Day. Bring Mum. She'll approve. Save room for dessert. $79pp from 12pm. Book via the link.
09/05/2026

Sunday School this Mother's Day.
Bring Mum. She'll approve.
Save room for dessert.

$79pp from 12pm.
Book via the link.

Spatchcock chicken stuffed with mortadella. Mushrooms, sage, hazelnut + urfa chilli. That's your main sorted. Friday lun...
07/05/2026

Spatchcock chicken stuffed with mortadella. Mushrooms, sage, hazelnut + urfa chilli. That's your main sorted.

Friday lunch. Shared entrées to start, choice of main.

We're fans of the long lunch. But quick ones work too.
$68pp.

Book via the link - you know the drill

The oh-so endearing, Hiroyuki Kasuda.Beyond what you taste or smell, there are echelons of obsession in winemaking that ...
07/05/2026

The oh-so endearing, Hiroyuki Kasuda.

Beyond what you taste or smell, there are echelons of obsession in winemaking that you can actually feel in the glass.

Meticulous hand sorting (and resorting) of every bunch and every berry, every year, results in the purest expressions of fruit we've encountered from New Zealand.

Rare gems, well-worth a splash this Mother's Day, at Essa.

Local prawns grilled over the fire, roast garlic, anchovy + cashew cream, lemon verbena oil. No butter on this one. On p...
07/05/2026

Local prawns grilled over the fire, roast garlic, anchovy + cashew cream, lemon verbena oil.

No butter on this one. On purpose, you have to rip the bread and dip it in.

Book via the link in bio.

Fergus. Loud. Full of energy. Famously the most well-read person in the kitchen. Which is a very specific thing to be fa...
06/05/2026

Fergus.

Loud. Full of energy. Famously the most well-read person in the kitchen. Which is a very specific thing to be famous for in a kitchen.

Not here tonight — just haunting this photo like the fabulously distracting presence he is.

Test Kitchen is on though. Five plates, full takeover. The team he never stops talking to is running the room.

You should come.

$68pp from 5pm.

Test Kitchen.Veg for May.Chosen by the team.Dylan – turnips, radish, salt fish creamSallie – sugar snaps, whipped ricott...
05/05/2026

Test Kitchen.

Veg for May.
Chosen by the team.

Dylan – turnips, radish, salt fish cream
Sallie – sugar snaps, whipped ricotta
Pat – carrot piccalilli, ham hock terrine
Regan – rocket, roast pork rack
Rob – braised kale

We’ll see what they come up with.

Five plates.
Set on the day.
Things evolve through the month.

(Wednesday from 5pm)

Saturday 16 May12-4PM(Tasting 12-2PM, only)Tickets $49includes- entry- a tasting of all the wines (12-2PM, only, or unti...
29/04/2026

Saturday 16 May
12-4PM
(Tasting 12-2PM, only)

Tickets $49
includes
- entry
- a tasting of all the wines (12-2PM, only, or until they’re gone)
- snacks

essa x house of adlib
BLISS
an intimate harvest party

Five Plates is our weekly Test Kitchen - swipe for this Wednesday’s menuDylan’s leeks are almost done for the month. Thi...
27/04/2026

Five Plates is our weekly Test Kitchen - swipe for this Wednesday’s menu

Dylan’s leeks are almost done for the month. This Wednesday is the last one.
The kitchen is making the most of it.

Rob’s running roast pork and very local mushrooms for main.

Five dishes, written this week, built around what’s in.

They choose the direction. They run the room.

Five shared plates, $68 per person.
Bookings via the link in bio.

25/04/2026

talks through a starter from SUNDAY SCHOOL S12

Local prawns, grilled over the fire, roast garlic, anchovy + cashew cream [think toum]

$98pp, bookings and walk-ins from 12-4

Family lunch, family favourites, family style

See ya there

Address

181 Robertson Street
Brisbane, QLD
4006

Opening Hours

Tuesday 5pm - 11pm
Wednesday 5pm - 11pm
Thursday 5pm - 11pm
Friday 5pm - 11pm
Saturday 5pm - 11pm

Website

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