|Tasting menu that I took home, with Peter Doyle's signature|
|Soy and linseed bread, butter|
|Gazpacho consomme, Italian buffalo mozzarella, green marmande tomato (2004)|
|Duck foie gras, asparagus, fennel, baby beans, truffle vinaigrette (2000)|
|Raviolo of prawn, crab boudin, snow peas, ginger, soy, coriander (1989)|
|John Dory, scallop, spinach, Jacqueline sauce (2000)|
|Juniper crusted venison, cherries, beetroot, black pudding, cocoa paper (1988)|
|Pineapple sorbet, yoghurt mousse, native violets (2009)|
|Mango dacquoise, coconut ice cream, lime tequila sorbet (1994)|
|More petit fours|
It goes without saying that the Peter's best at est. menu was fantastic and that this was another thoroughly satisfying meal at est. This menu was classic Peter Doyle and a remainder why I love the food at est. so much. The food is uncomplicated, uses the best seasonal ingredients and is executed with precision that is usually found in French haute cuisine. It’s a bit unfortunate that est. is no longer a three-hatted restaurant. I suspect the knock against est. is that the food is classic and does not attempt to experiment too much (hence the label "meat and three veg" cooking which est. sometimes get tagged with). If you ask me, with food this good, why change what works, right?
Highlight: The prawn ravioli and crab boudin and mango dacquoise (when in season) are two cracking dishes from prior decades that I think would sit nicely on the est. menu today.
Lowlight: Peter’s 'Best at est.' menu is only offered for a limited time.
Overall: est. is one of Sydney’s finest. And Peter Doyle is one of Sydney’s best. So it is no surprise that Est. is one my favourites, as well as the suited crowd and couples celebrating special occasions. 8.5/10 (Excellent)
Address: Level 1, Establishment, 252 George St, Sydney NSW 2000
Contact no: (02) 9240 3000