Est

Mr Smith goes for dinner at Est in Sydney.

There was no need to leave the hotel to go to one of the nest restaurants in Sydney…

While I was staying at Establishment Hotel it would have been rude not to try the restaurant Est.  I had heard of it when in the UK, as I watch Masterchef Australia, and I had seen some of the creations that Peter Doyle, executive chef, had created.  I was looking forward to this.

I was lucky enough to pre book a table and when it was time I headed on up to the restaurant.  The setting was quite grand in style, but the welcome was friendly and not pompous, which is something you can get in London in that style of restaurant (although now improving).

As with most of my restaurants it was a tasting menu, but there were a couple of decisions to take en route and I ended up with 10 different dishes.

The food was excellent as were the matched wines to go with each course.  I would say that the overall feel was like a french restaurant, with a bit of Aussie service thrown in and using some very native Australian products and fresh flavours.

The dinning room.  It filled up and all tables were taken
Decision number 1 was whether or not to have oysters before anything else.  I have only ever really enjoyed oysters when I have been in Australia so I had no hesitation to order them, and a good decision that was.  The oysters in Australia taste so fresh it is incredible.  Every time I could have them I did
Smoked duck breast jamon with artichoke custard, baked celeriac, hazelnuts, truffle and comte
The second decision was whether or not to have scallops or a scampi tartare with caviar.  I went for the Ceviche of scallops with fennel, blood orange, radish & chilli.   A good decision I think as I had not had scallops by that point and the dish was light and fresh
Next up came the Moreton Bay Bug, again with orange and also fennel, green shallot, watercress puree & puffed quinoa.  So good to be able to try foods that I just can not get back in the UK
It was a great run of fish dishes to this point and it continued with the Coral trout fillet, shaved abalone (another new one for me), snow peas, black fun & a ginger-green shallot vinaigrette
Now for the next, but not final choice.  Would I go for rib eye of lamb or cocoa crusted venison saddle.  The lamb won that battle so I had that with spiced carrot puree, red quinoa, nasturtium, baby carrots & thyme
The penultimate choice was whether or not to have the cheese course.  There was only ever going to be one answer to that question!
After the cheese comes the desserts.  These started with Citrus, with a yogurt sorbet and a blood orange soda
And the final decision was whether to have strawberries or a chocolate & caramel brûlée.  To keep the flow of the meal going and as most dishes had been quite light but full of flavour, the strawberries were chosen.  They were served with a rhubarb granita, ginger cream, sorrel sorbet & hibiscus water
And finally, to round things off it was a cup of tea served with these delicious mignardises (Petit Fours)

Est. Menu, Reviews, Photos, Location and Info - Zomato

Author: The Mr Smith

Photographer, Gourmet, Cook, Oenophile, Traveller, International Athlete, Investor, bit of a Geek and observer of life

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