Etymon Projects to expand North Sydney presence with new hospitality precinct

Etymon Projects, a renowned name in the hospitality industry, is set to expand its footprint in North Sydney with the launch of a new hospitality precinct on the 9th of July.

This exciting development will introduce four distinct venues, each offering unique culinary and dining experiences, to the vibrant North Shore suburb.

GALLERY  

Lisa Hobbs, CEO of Etymon Projects, shared her enthusiasm about the expansion: “What opening Poetica bar + grill in North Sydney and Loulou in Milsons Point has shown us is that there’s a real appetite for more hospitality this side of the bridge. North Sydney has a great buzz to it, and we see this growing especially with the Metro opening later this year.”

The precinct will also share the site with the new Aura by AQUALAND apartments, all close by to the highly anticipated Victoria Cross Metro station. Designed by Woods Bagot and Richards Stanisich, the 29-storey tower will be home to 371 luxury residences.

The new precinct will feature the following venues:

Opening on Tuesday, 9th July, Genzo is a contemporary Japanese dining restaurant and bar that promises a sleek, moody ambiance with pops of neon colour.

Soluna will serve as an all-day diner inspired by LA’s casual dining scene. The spacious dining area, which includes indoor and outdoor seating, as well as a separate lounge and bar, makes it ideal for family gatherings and relaxed meals.

Sol Bread + Wine will operate as a bakery and café by day, transitioning into a neighbourhood wine bar by night. Visitors can enjoy freshly baked artisanal breads, pastries, and cakes, with the option to stay for breakfast or lunch. In the evening, the venue will offer a rotating selection of European wines and dishes to match.

Alongside, Una Providore will cater to gourmet enthusiasts with its range of house-made and expertly sourced artisanal produce. The selection includes cheeses, cured meats, fresh pastas, oils, vinegars, spices, boutique wines, and locally distilled spirits. The first 100 in-store visitors will receive a free fine food goodie bag to celebrate the opening.

Sebastien Lutaud, Etymon’s director of culinary, highlighted the precinct’s appeal: “We see the precinct becoming a lower north shore go-to for fresh, artisan breads and pastries, gourmet deli goods, and dining. We also want to entice people from further afield to visit North Sydney, especially for the Genzo experience.”

Etymon Projects’ new hospitality precinct promises to add a new dimension to North Sydney’s dining scene, providing both locals and visitors with a variety of exceptional culinary experiences.

Images by Steve Woodburn






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