Etymon Hospitality has opened Osteria Luna, a dim-lit underground venue that harnesses “Italian glamour”.
The venue is located in Etymon’s former Tiva space which sits under The Charles Brasserie and Bar in a 1938 art deco building.
With a menu rooted in simplicity and elevated with theatre, the kitchen is helmed by Executive Chef Billy Hannigan (The Charles Brasserie and Bar) and Head Chef Peter Fiander (Ragazzi, Eleven Barrack Street, Letra House).
Signatures include piatto di pasta, a single sheet of ravioli stuffed with funghi and served in brown butter, and conchiglie al forno in spicy vodka sauce presented in a retro silver dish.
Further highlights include pippies olio e aglio, and a house signature veal cotoletta.
Meanwhile, the crudo bar includes fresh selections dressed simple with lemon, horseradish, and capers. These are available as individual plates or as misto mare – a full selection of each.
Throughout the day, a silver bell rings to signal trays of complimentary frozen limoncello coupes.
Head Pastry Chef Rhiann Mead leads the desserts, which includes Bombe Gelaska with peach and lemon thyme, Baci chocolate and a house-made pistachio gelato and chocolate sorbet.
From Thursday 4 December to 11 December, the first 50 diners between 12pm to 2pm will receive a complimentary bowl of any pasta with any drinks purchase to celebrate opening week.
Hannigan says Osteria Luna captures the warmth and playfulness of classic Italian dining, and revives old school hospitality.
“It has a moody charm – the kind of place where you feel encouraged to settle in, linger over food, laughter and just a touch of chaos,” says Hannigan.
Cold cuts, cheese, and olive salad on sesame bread will be available by day, a nod to American-Italian lunch counters.
From Thursday to Saturday, the tempo lifts after 10pm. The full à la carte menu will be served until 1am, complemented by a concise late-night selection. Highlights include a signature Italian meatball burger with provolone and sugo, and a saucy pasta to share.
Sommelier Maxime Bellon curated a wine list to celebrate Italian varietals and Australian expressions.
Osteria Luna continues Etymon Hospitality’s growing Italian footprint, building on the success of Soluna in North Sydney.
The group’s Loulou collection also continues to expand from its original Milsons Point venues. It includes the recently opened Loulou Bistro Martin Place, Petit Loulou, and an upcoming opening at Sydney Airport T3. Their portfolio also includes Poetica, Genzo, and The Charles Brasserie and Bar.
Osteria Luna is open for lunch from Monday to Friday from midday. From Monday to Wednesday dinner service runs from 5 to 10pm, and on Thursday to Saturday from 5pm to 1am.
Photography by Steven Woodburn.
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Dining and Cooking