Executive Chef Peter Doyle and Head Chef Jacob Davey lead the team at est., and continue to set a high benchmark with their innovative cuisine. The dining room at est. remains one of the most unapologetically decadent in Sydney, with the quality of food and service second to none.
There are several menus on offer, each featuring carefully considered selections that are guaranteed to impress. The tasting menu offers dishes such as delicate hand-picked spanner crab with pickled radish, apple, shellfish powder, trout roe and distinctive coastal greens that continues to wow diners. Spectacular Western Australia marron, pearl oyster, yuzu jam, grilled cabbage and ink cracker is a flawlessly well-balanced dish. It is the thoughtful combinations that make the Blackmore wagyu rump cap, fermented shiitake, miso mustard, burnt onion puree and baby leek a very complete dish.
PSST! Whether you choose the matching wines, or prefer to select from the extensive wine list, let the sommelier discuss the options available to you.