Welcome to Eleven Kitchen & Cellar, previously known as Essence Restaurant, which has been relaunched under new operators. Located on one of Sydney's premier waterfront dining precincts, King Street Wharf and, with the convenience of an inner city location, Eleven Kitchen & Cellar offers a unique dining experience with spectacular harbour views.   Head Chef, Jeff Schroeter has come from Bayswater Brasserie and Sommelier, David Murphy from Ash St Cellar @ The Ivy have come together again following their previous successful collaboration as Eat City. Jeff Schroeter’s at twenty years experience started with NYC’s The Royalton famed ‘44’ restaurant, London’s Savoy and Sydney’s Chicane. He has worked with Serge Dansereau at the Regent Hotel, Damien Pignolet at Bistro Moncur and led his own kitchens at Iguacu and Tonic restaurants and Eat City and most recently Bayswater Brasserie. David Murphy is the Maitre’d, having trained at the Regent Hotel in the early 90’s then moving to open Level 41 Restaurant in 1994. David worked with some of Australia’s finest chefs, working at Brasserie Cassis, Bistro Moncur, Banc and Wine Banc, as well as Chicane and at Est (Establishment). David was Managing Nobu in London for 2 ½ years, before returning home and joining Jeff at Eat City and Bayswater Brasserie. David was most recently with Ash St Cellar @ The Ivy

What the critics have to say..   International food critic Terry Durack’s favourite dish is the “dreamy organic chicken liver pate” whilst Simon Thomsen, editor of the SMH Good Food Guide, announced Jeff as “…a Pioneer in presenting a shared menu of contemporary dishes…” His dishes are simple: larger than entrée and smaller than traditional mains, giving you a selection of dishes to share with friends or the choice of having one dish each.     Sydney Morning Herald Good Food Guide 2008 review of Bayswater Brasserie Score: 14/20 "The 'Bayz' is a Sydney institution that has wined and dined bohemians, businessmen, fashionistas and all-corners since 1982"