The exceptional standards that Head Chef Mat Lindsay sets at ester have seen it develop a reputation for being among the most reliable in Sydney for delivering a level of excellence.
The room has an undeniable buzz that every restaurant strives for. The kitchen brigade and front of house move with a unified purpose, making the flow of service appear totally seamless.
The spicy blood sausage ‘sanga’ makes stopping at one almost feel like a crime. Similarly, the lamb intercostal is so more-ish that ordering more to avoid sharing makes perfect sense! The potato bread with kefir cream, dashi jelly and trout roe has a lush harmony that leaves you wanting more, while the sublime king prawns, drenched with seductive fermented shrimp butter and capers, are completely drool-worthy. Just when you think it cannot get any better, the showstopping, perfectly prepared and carved half roast duck with burnt honey and fennel seed will leave you absolutely speechless.
PSST! Try to negotiate a table if you are planning on sharing a series of dishes, although the bar is pole position for snacks and cocktails.