Growing up on his family’s farm in South Australia, owner/chef Scott Pickett developed a passion for fresh produce from an early age. He opened Estelle Bistro following successful stints at The Square in London, Ondine in Melbourne and The Point Albert Park. Exposed brick walls mix with sleek finishes and wood panelling to give Estelle Bistro a cool but welcoming elegance.
Seasonal local produce is the star of the show here. King salmon, miso, shiitake and lapsang souchong is a delicate dish with a subtle flavour. The salmon is moist and tender, with a light char on top, and it is accompanied by broccolini and shiitakes. Cape Grim rump cap is excellent, with thin slivers of meat cooked medium–rare. Soaked in a buttery jus and topped with onion, the high quality of the meat shines through.
PSST! If you’d love to know more about Chef Pickett and his culinary journey, purchase Scott Pickett: A Cook’s Story from the restaurant’s website.