est,est.
Peter Doyle

Last week, I had an indulgent weekend. Yup, pretty indulgent. I’m pretty sure the culinary part of my tummy got sick of the amount of butter, wine, foam, deconstructed powder, smears and  reductions one can have in three days, needless to say I needed to cap it off with some pizza from the hut itself just to balance it out. I was lucky enough to score tables at Sepia, Quay and, as you may have guessed, est.

Now if you haven’t been to est., let me tell you that compared to the caliber of restaurants I just laid out, this was certainly the best of the bunch. Yup, we talking top shelf here, far far better than pizza hut and just as satisfying (i’m sure a little special wine may be making me biased but we shall get to that in a second). Est. restaurant is found on level 1 in the Establishment Hotel and headed by Peter Doyle who specialises in modern Australian cuisine currently holding 3 hats and 3 GT stars, sweet looking wine selection and a beautiful room to boot. Wait staff was very patient  and courteous and we were lucky enough to get an extra little bit of desert! Apologies for the lack of note taking today, I’ve been a bit lax in that department so please enjoy the lovey photos of the 4 course lunch with possibly the most kick ass wine matched dessert I have had the pleasure to experience. Please enjoy.

est. Menu

the menu
salad of spanner crab, green mango, cucumber, heart of palm, lime and lemongrass
sashimi of tuna, tapioca, ocean trout roe, puffed quinoa, white soy, lime
spinach ricotta tortellini, snap peas, shimeji mushrooms, green shallots
moreton bay bug, prawn, clams, squid, fregola, jamon, broad beans, chives
john dory, grilled scallop, spinach, sauternes- carrot juice emulsion
murray cod, abalone, snow peas, black fungi, ginger – green shallot vinaigrette
passionfruit souffle, passionfruit sorbet

est. decor

the beautiful dinning room

est. decor champagne

champagne carts, oh how I love champagne carts

Entree 2

salad of spanner crab, green mango, cucumber, heart of palm, lime and lemongrass

Entree 1sashimi of tuna, tapioca, ocean trout roe, puffed quinoa, white soy, lime

Entree 4spinach ricotta tortellini, snap peas, shimeji mushrooms, green shallots

Entree 3

moreton bay bug, prawn, clams, squid, fregola, jamon, broad beans, chives

Main 2

john dory, grilled scallop, spinach, sauternes- carrot juice emulsion

Main 1

murray cod, abalone, snow peas, black fungi, ginger – green shallot vinaigrette

Chateau d'yquem & Menu

1999 château d’yquem, sauternes

Desert

passionfruit souffle, passionfruit sorbet

Really really pretty and well presented dishes with flavors to match. Best dish for me was the sashimi of tuna followed up by the john dory…oh that sauce. The passionfruit souffle was one the the best souffle’s I’ve had and matched exceptionally well with the 1999 château d’yquem (so special, I managed some tasting notes. The ecstasy!).

Final thoughts and a snapshot for you adventure to est.:

  • Four courses will set you back $110. You can choose your dishes or have a menu tailored for you.
  • You are welcome to extend your experience to as many dishes as you wish I was pretty stuffed with this.
  • Service is fantastic
  • Ambiance assumes a shirt and tie atmosphere but smart casual is an acceptable dress code
  • Enjoy the petit four’s or get a doggie bag, they are so so good! Hint: go straight for the middle one (olive oil jube)

PF

Kenny

Est. on Urbanspoon

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