It had been 5 years since my last visit to Est and it remains as grand and magnificent as ever.
Hands down the most beautiful dining room in Sydney with soaring white columns, crystal chandeliers and ornate ceilings, Est is where you take overseas guests when you want to impress. Fine dining lovers will appreciate the formal service and Peter Doyle’s stunning contemporary Australian cuisine with subtle French influences.
We order the four course chef’s menu at $155/head and the knowledgable waitstaff guide me through the gluten free options and all modifications available to me, which basically means I can order any dish I like. It’s not inexpensive but it is exceptional personalised service and food you are paying for.
I start with two seafood courses – a light starter of sashimi of kingfish and heavenly grilled scallops with bone marrow. Both are deliciously light and perfectly balanced.
My third course of cape grim beef rib eye with dutch cream potato is meltingly tender and perfectly seared on the outside.
I’m super happy to see the iconic Passionfruit Souffle has remained on the menu, one of my favourite gluten free desserts of all time. Will it be as light and airy as I recall? Only a second tasting will tell. It’s so good that I think it .
Luxurious dining at it’s best. Est is a first class seamless dining experience.
Stand out dish
Grilled scallops with bone marrow and of course THAT Passionfruit Souffle.
Gluten Free Friendly?
Every dietary requirement is well catered to, the kitchen is more than happy to make modifications to dishes.
Formal, elegant, classy.