Etelek pops up at old Gastro Park site in Potts Point

Etelek's salted quail eggs, matzo and native lime.
Etelek's salted quail eggs, matzo and native lime. 

The Potts Point site where Grant King's Gastro Park and short-lived Antipodean restaurant operated is to be born again this month, rebooted by some up-and-coming restaurant royalty.

Adam Wolfers and Marc Dempsey have planted their Etelek pop-up everywhere from Bar Brose in Darlinghurst to Eightysix in Canberra.

On July 25 they'll kick-start a three-month residency that could see the previously commitment-shy duo stay longer.

Cultured curd and persimmon.
Cultured curd and persimmon. 

"We looked at the site for a long-term lease. Pop-ups are a good way to see how it goes, at this stage we're only committed to the three months, which is the longest one we've done … but ideally we'd like to stay in Sydney," Wolfers says.

Wolfers (Yellow, Monopole and Marque) and Dempsey (est, WD-50) will continue Etelek's eastern European approach, but the chef says there will be more North African and Middle Eastern touches. 

"We'll do a flat bread with cabbage and pastrami skewers, and a pancake with wattleseed and chickpea that's based on one from Yemen. It is fermented for five days," he says. 

Marc Dempsey and Adam Wolfers will continue Etelek's eastern European approach.
Marc Dempsey and Adam Wolfers will continue Etelek's eastern European approach. 

Dempsey has pulled together a wine list with a strong focus on an affordable price point. "It'll be short and concise."

Open July 25 to October 13, Wed-Sat dinner from 5pm; Sun lunch from 2pm.

5-9 Roslyn Street, Potts Point, etelek.com.au.