steamed murray cod fillet, shaved abolone, snow peas, black fungi, ginger, green shallot vinaigrette
I say this often, and I mean it even more often: I never ever associate my work with my social media. It’s not that I’m ashamed of what I do on social media, I just (a) know of people who’ve been busted talking about work on the Twittersphere and (b) I really don’t want to censor my potty mouth, just in case work people happen to see my feed.
So even though work paid for Panu and I to have dinner at three hatted Est., I’m still not going to talk about it, in fear of being dooced one day.
I’d never had the urge to go to Est. I’ve never been into the whole uber formal, white table-clothed feel of the upper class restaurants from yesteryear. These days, it doesn’t take any level of “posh” to play with the big guns. In fact, what trumps posh is being able to pull off being casual with food so exquisite that diners will still come dressed to the nines, just to eat dinner on a wooden bench.
Like, Momofuku Seiõbo, for instance.
Moreton Bay bug, wombok, coconut, ginger, chilli, kaffir lime, coriander
Italian buffalo mozzarella, heirloom tomatoes, tarragon, sumac vinaigrette
glazed beef cheeks, caramelised onion, shaved cucumber, grilled leeks, celtuce leaf purée
valrhona chocolate arlette, apricots, tarragon, apricot granita
toasted almond bavarois, coffee biscuit sponge, peach jelly, buttermilk sorbet
But! Alas, I enjoyed my meal at Est so much. So much. Sometimes you pick ’em and sometimes you don’t and last Thursday night? I picked the most awesome dishes for all three of my courses. In fact, the beef cheeks could well be the most divine beef anything I’ve ever put in my mouth, and that includes the crazy expensive piece of wagyu we had at Rockpool. And the Moreton Bay bug starter was so delicious that our CEO covered it in his speech. I kid you not.
Well, I might just have to wear a nice dress next time we go back to Est. Because there will be a next time.
Est.
Level 1, Establishment
252 George Street
Sydney, NSW, 2000
(02) 9240 3000
website
