In one swift move, North Sydney has gained four new eateries. The fresh quartet comes from the Etymon team (Loulou, Poetica, The Charles, Tiva), and are bakery and wine bar Sol; artisanal providore Una; Soluna, an LA-inspired dining room, bar and lounge; and contemporary Japanese dining room Genzo. Executive chef Rhys Connell, who spent six years as sous-chef at esteemed Japanese restaurant Sepia, is overseeing all four of the new spaces.

Take a look inside, then head in – all four opened this week.

Sol Bread & Wine | Photography: Yusuke Oba

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Sol Bread & Wine

Neighbourhood bakery by day, wine bar by night – Sol does it all. The 40-seater takes inspiration from Italian and Spanish streetscapes, with an outdoor terrace that’s as nice for a morning bite as it is for an evening of wine. In the bakery, look forward to a collection of cakes, tarts and cookies by Rhiann Mead, the group’s head of pastry. There are also freshly baked pastries and artisan breads by head baker Brendon Woodward, who oversees the boulangerie at sister venue Loulou too.

“[The baked goods are going to be] much darker, much more complex in flavour,” Connell tells Broadsheet. “And a little bit less French.”

As for food, head chef Christian Potter delivers distinct morning, day and night menus. For breakfast, have a potato and piquillo pepper tortilla topped with hollandaise, or head in at lunch for a deli sanga – like a winning chicken salad and spelt bread number. For dinner, options include braised Wagyu beef cheek and seared bonito. A tight wine list is available from lunch, as are cocktails.

“This is the one we’ve got to get right,” Connell says. “Because this is where I want to spend most of my time.”

Daily 7am–10pm

Una | Courtesy of Etymon / Steven Woodburn


Next door to Sol, an array of cheeses, deli meats, gourmet produce, elevated pantry staples and homewares are stocked at Una. It’s the artisanal provedore that has it all.

“It’s things that we use in the restaurants’ pantries as well,” Connell says. “But also things that are going to be really great for home cooks, that they can’t really buy at other stores over here in North Sydney.”

There are bottled oils, vinegars and salad dressings direct from the restaurants, too – including a great chilli crunch. There’s also a selection of spirits and wine to purchase for home.

Mon to Wed 10am–6pm
Thu to Sat 10am–8pm
Sun 10am–6pm

Soluna | Photography: Yusuke Oba


Stop by three-level, 200-seat Soluna for a quick trip to Los Angeles (without the hassle of a 14-hour flight). It’s classic Cali energy: a relaxed bar and lounge alongside snacky plates that are good for a quick bite or share-style meals.

Here, Connell is supported by head chef Keno Perlas. Snack or have a bowl of pasta in the bar or lounge, or get into a Wagyu burg on a potato pretzel bun. In the main dining room, find herbed falafels with cream cheese and chilli, plus dishes of meat and seafood that pair with Perlas’s take on a Cobb salad (then stop by Una to purchase a bottle of the dressing to take home).

Timber furniture is joined by curved cabinetry, plus leafy greenery and a matching colour palette, really leaning into the relaxed coastal vibes of LA.

“Everything about Soluna’s food is meant to be bright,” Connell says. “It’s all food either inspired by the sun, designed to be eaten in the sun, or taste of it.”

Daily 11.30am–late

Genzo | Photography: Courtesy of Etymon / Steven Woodburn


This 28-seater is where the Walker Street precinct gets really fun. There’s room for 90 at the Japanese cocktail and sake bar, across a dining room and terrace – where you’ll be eating one-bite starters, skewers and a dessert that riffs on a Kitkat.

Head chef Tuan Colombo – who’s spent time in the Sokyo kitchen, plus Kyubi and Nobu in London – will be heading up Genzo.

“It’s food designed to be eaten with sake,” Connell says. (So the temperature-controlled sake room fits right in.)

Hark back to school lunches with a fun take on avocado and Vegemite on rice cakes, or dive into the snacks and sashimi. Skewers are a main feature: think grilled chicken skin and pink pepper, or panko-fried octopus.

For dessert, Mead brings the Kitto Katto, the impressive five-layer chocolate cake dedicated to the Kit Kat. Frozen and set in dark chocolate, the sweet boasts an airy chocolate sponge base, sesame feuilletine crunch, rich chocolate ganache, sesame praline and a black sesame mousse finish.

Genzo’s big on colour: LED lights pop from the ceiling, and there are striking character illustrations. The aesthetic contrasts traditional with modern, and the open kitchen serves as a lively centrepiece.

Tue to Sat midday–10pm

Walker Street Precinct
168 Walker Street, North Sydney
Enter via McLaren Street