Contemporary Australian cuisine served in elegant grandeur of Sydney fine dining institution
November 20th, 2014
Widely acclaimed as one of Sydney’s grand dining venues, est. restaurant, under the accomplished stewardship of executive head chef Peter Doyle, serves a contemporary Australian cuisine within the grandeur of a restored heritage building. Located within the chic Establishment boutique hotel in the heart of the city, est. consistently delivers an elevated culinary experience, perennially recognised with the highest levels of local media dining awards. Popular for business lunches, celebratory dining, and among aficionados of fine dining, est. stands at the apex of the impressive portfolio of restaurants and bars operated by the Merivale Group in Sydney.
The est. restaurant resides within a prominent heritage-listed building in central Sydney.Originally completed in 1895 as one of the early multilevel department stores in the city, the building was fire damaged in the mid-1990′s and after subsequent extensive restoration and re-purposing by the Merivale Group, opened in 2000 as the Establishment boutique hotel. Occupying the first floor showroom space from the original department store, the voluminous dining room is defined by the magnificent colonnade of towering cast iron Corinthian columns that reach upwards to the vintage pressed metal ceiling. Harmoniously blending with the original heritage features, the dining room decor features a muted palette of plush furnishings, white table linen and polished timber floor that exude an understated aesthetic of contemporary elegance and sophistication.
Diners at est. can expect consummate renditions of contemporary Australian cuisine – showcasing the finest local seasonal produce. Cooked under the direction of executive head chef Peter Doyle, dishes exhibit his strong background in classic French technique and precision, while artfully melding ingredients with Asian influences. Among the doyen of Australian chefs, and with an outstanding cooking career spanning back to the 1970′s, Doyle’s cuisine style has evolved with modern trends, yet remains grounded on an uncomplicated approach – manifested in dishes from the Chefs Menu such as Murray Cod fillet, shaved abalone, snow peas, black fungi, ginger – green shallot vinaigrette; and Slow cooked Rangers Valley wagyu tri tip, red cabbage puree, parsley root, horseradish. A four course Chefs Menu, and the seven course degustation Tasting Menu allows diners to experience the full extent of his culinary repertoire, and ideally combined with selected wine pairings.
Complementing the culinary experience, the est. group sommelier Franck Moreau has assembled an outstanding wine list – presenting both the best of Australian vintages, plus a wide selection of international wine styles including rare vintages from the most celebrated French chateaux.
est. serves lunch Monday to Friday between 12:00 pm and 2:30 pm, and dinner Monday to Saturday from 6:00 pm until 10:00 pm. Table bookings for both lunch and dinner are essential. A spacious private dining room overlooking George Street is available for special occasions.
est. – the grand dining room
est. – cuisine highlights