While Jacob Davey has only recently been appointed as Head Chef since the retirement of Peter Doyle, in reality the succession plan had already been implemented.
The room at est. remains one of the most impressive in Sydney, attracting both the top end of town and food lovers looking for a fine dining experience with service of the highest standard.
The tasting menu commences with five snacks, including a delicate crab tart with harissa and almond, which is a lovely prelude to the charred asparagus with young artichoke, goat curd, wheatgrass and toasted rye. Well-seasoned King George whiting with buckwheat, pearl meat, yuzu and kosho butter does not disappoint, while the decadent roasted abalone, with braised pig trotter, capers, parsley and sublime herb toast, takes it to the next level. The Maremma aged duck is impressively presented three ways – breast glazed with treacle, confit leg and neck sausage – and served with salt-baked fennel, blueberries, parmesan, smoked apple, duck broth and lemon myrtle.
PSST! Perhaps start with a cocktail downstairs, or contemplate your options when the champagne trolley is wheeled your way.