Posts tagged ‘château d’yquem’

1999 château d’yquem– What I’m Drinking At The Time 18.11.13

Man, let me tell you. Whatever you THINK you know about château d’yquem, believe me, nothing will prepare you for the awesomeness of actually tasting this wine…ever.

Chateau d'yquem

1999 château d’yquem

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est. – what i’m eating at the time 18.11.13

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

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