Etta Melbourne

Etta Melbourne Etta is bringing the magic back to neighbourhood dining.
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22/04/2026

For a good time, not a long time. Wednesday nights are for duck.

21/04/2026

The fire is on — and so are the lights — this Saturday, Anzac Day.

See you for a splash and a ‘tini or two. Bookings via link in bio.

To start: crab wonton, smoked watermelon, tom yum and Makrut lime. One bite wonders.
11/04/2026

To start: crab wonton, smoked watermelon, tom yum and Makrut lime.

One bite wonders.

Wagyu Rump Cap either rendang butter and Chloe’s pak choy. And, yes. Walk ins are welcome.
07/04/2026

Wagyu Rump Cap either rendang butter and Chloe’s pak choy. And, yes. Walk ins are welcome.

Etta is closed over the Easter long weekend, but Daphne will be open Friday and Saturday. See you at the bar.
02/04/2026

Etta is closed over the Easter long weekend, but Daphne will be open Friday and Saturday. See you at the bar.

Duck Rice is sticking around for April. Our March birds were snapped up overnight, so we’re keeping the good times rolli...
24/03/2026

Duck Rice is sticking around for April. Our March birds were snapped up overnight, so we’re keeping the good times rolling for anyone who missed out on this deeply savoury duck extravaganza.

Priced at $75, each Duck Rice generously feeds two. Numbers are still very limited, with just 12 serves available each Wednesday – make sure to select the pre-order option when booking.

Bright, sour and a little spicy. Grilled snapper over a fiery tomato-tamarind curry with tart green mango, fresh herbs a...
17/03/2026

Bright, sour and a little spicy. Grilled snapper over a fiery tomato-tamarind curry with tart green mango, fresh herbs and crackling for texture.

A staple since the start. Sourdough from our friends down the road at , local butter browned over the woodfire, and redg...
13/03/2026

A staple since the start. Sourdough from our friends down the road at , local butter browned over the woodfire, and redgum-smoked salt to finish.

A swish new satay just sashayed into the Etta kitchen. This crunchy, chunky version is made in-house from dry-roasted pu...
04/03/2026

A swish new satay just sashayed into the Etta kitchen. This crunchy, chunky version is made in-house from dry-roasted pumpkin seeds. Find it mingling with ribbons of zucchini and pickled cucumber on a bed of silky soy cream. All-vegan, all-new. Swing by anytime from 5.

March is Duck Month at Etta. Every Wednesday, will turn his attention to Duck Rice, a limited-edition special inspired ...
26/02/2026

March is Duck Month at Etta. Every Wednesday, will turn his attention to Duck Rice, a limited-edition special inspired by Hainanese chicken rice.

The dish uses every part of the bird, which is dry-aged in-house: breast is roasted over woodfire, finished with a charred orange and fermented soybean sauce. Leg is braised low and slow in an aromatic broth seasoned with burnt sugar and black vinegar, its skin fried to a shattering crisp. Underneath is jasmine rice, toasted in duck fat with ginger and garlic, then simmered in fragrant duck stock. And on top, a golden yolk, house-made lap cheong and fresh chives.

Priced at $75, each Duck Rice generously feeds two (though a skewer or two on the side never go astray).

Numbers are very limited, with 12 serves available for pre-order every Wednesday throughout March.

To reserve your duck, follow the prompts when making a booking.

A deeply aromatic rendang butter brings richness and levity to wood-fired Sanchoku Wagyu, served over pak choy that’s c...
20/02/2026

A deeply aromatic rendang butter brings richness and levity to wood-fired Sanchoku Wagyu, served over pak choy that’s charred then braised until tender.

Address

60 Lygon Street
Melbourne, VIC
3057

Opening Hours

Tuesday 4pm - 10pm
Wednesday 4pm - 10pm
Thursday 4pm - 10pm
Friday 4pm - 10pm
Saturday 12pm - 10pm

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