Cuisine:

• Australian and New Zealand
• Contemporary

est Description:
A meal at est. has come to mean many things to Sydney diners. It may be a choice place to seal a major deal, or the setting for a proposal. Or then again, it can simply be a special treat for someone who appreciates fine food and wines. Chef Peter Doyle's contribution to Australian dining over the past thirty years is unique and wide-ranging. At est., in the precincts of the heritage Establishment Hotel, he has found the ideal stage on which to present food. The dining room is at once a grand salon and an elegant and romantic retreat amongst the soaring columns and fine furnishings. Nothing is too much effort for the staff either, and they set the atmosphere with their relaxed yet professional service. While mains such as fragrant suckling pig and honey-glazed duck breast with polenta are legendary, those in the know are careful to pace themselves in order to enjoy a dessert such as a Valrhona chocolate fondant with peanut parfait and raspberry sorbet, or, in season, a feuillantine of grilled nectarines with pistachio ice cream. Some say Doyle's skills shine brightest at this end of the menu. The indecisive will be comforted to know that a tasting menu is available at both lunch and dinner. Ordering wine here is a must. Put your trust in head sommelier Franck Moreau. He's earned his stripes in France at La Rotonde, Lyon; La Tour d'Argent, Paris; and in London at Gordon Ramsay at Claridge's and Marcus Wareing at the Savoy Grill. There is also an intimate private dining room available for groups of up to 16 people.


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