Est.
I was recently invited to dinner with friends at Est., the Three Hat restaurant on the first floor of the Establishment Bar in Sydney.
Having never been past the noise and crowds on the ground floor Bar, first impressions stepping out of the lifts was the stark contrast in ambience. The set-up of the restaurant was noticeably formal but cosy, the music was tranquil and the heritage features of the building were brought out by the chandeliers, well-lit columns and high ceilings.We were greeted immediately as we stepped out of the lifts and were taken to our tables. On one side there were stand alone chairs, on the other there was a long lounge that ran down a few tables. I chose the lounge seating which made the whole experience a little more relaxed. One thing that did look strangely out of place was the glowing blue champagne trolley that sat in the middle of the dining hall when it wasn’t being wheeled from table to table.
Not being a fine dining expert I only managed to really understand one word from the description of each dish on the menu. I decided on the quail breast and jewfish. The food itself was fancy. Small portions, gorgeous presentations, intricate sauces.
Parma prosciutto and duck foie gras rolled quail breast, roast chestnuts, celeriac, chanterelles, snap peas
Having never eaten quail, this was a little different – the sauce however was clean and well balanced. The presentation was exquisite – the purple flower petals made the dish look almost Hawaiian style.
Crisp skin five spice jewfish fillet, julienne of vegetables, verjuice sauceTo be quite honest, this tasted like something my dad makes at home. The fish was delicious but it was nothing extraordinary – although it looked very pretty on the plate.
Chicken wing and porcini consomme, porcini pearls, herbs, leaves, spiced veal ravioliNot really reading the menu, a girl at the table ordered this thinking it was chicken wings. It was funny when they came out with the ravioli and started pouring the chicken wing flavoured soup into her bowl.The rest of the table had gorgeously presented meals.
aged galloni parma prosciutto, fresh italian buffalo mozzarella, shaved celery, josephine pear, watercress 
steamed snapper fillet, shaved abalone, cucumber, snow peas, ginger – green shallot vinaigrette
pan roasted lamb rib eye, jerusalem artichoke, glazed shallots, thyme baby carrots, white onion puree 
valrhona chocolate fondant, blood orange, cocoa nib ice cream
petit fours (with a few extra)Est. also has a fine selection of wine and cheese.
In all, the staff were professional and well versed, service was prompt but not pushy, food was brilliantly presented. It was a memorable experience – although it my take my wallet a few days to recover from this week of indulgence!
Est.
Level 1, 252 George St, Sydney
(02) 9240 3010
http://www.merivale.com/#/establishment/est
Entree $36, main $53, dessert and cheeses $26, degustation $155, with wine $255.
Entree $36, main $53, dessert and cheeses $26, degustation $155, with wine $255.
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