Set within a beautiful heritage dining room with soaring white columns and luxurious accoutrements, est. delivers dining on a grand scale.
Executive head chef Peter Doyle is renowned for his trademark contemporary Australian food, which is uncluttered, seasonally driven and executed with French-influenced precision. Supporting Peter is Jacob Davey, whom was hand picked for the distinguished est. team after winning the Young Australian Chef of the Year at the Electrolux Appetite for Excellence Award in 2013.
Add award winning service and an acclaimed wine list personally selected by Franck Moreau MS, and you just know est. is going to be a dining experience not to be missed and long remembered.
'This is elegant dining for all the senses' - SMH Good Food Guide 2013
2016 Sydney Morning Herald Good Food Guide Awards, Two Hats
2004 - 2013 Sydney Morning Herald Good Food Guide Awards, Three Hats
2004 - 2014 Australian Gourmet Traveller Restaurant Awards, Three Stars
2014 - 2015 Gourmet Traveller Wine List of the Year, Three Glasses
2013 Gourmet Traveller Wine List of the Year - Best NSW Wine List
2012 Australian Hospitality Association Awards for Excellence, Winner – Best Fine Dining Restaurant
2004 & 2011 Sydney Morning Herald Good Food Guide Awards, Professional Excellence Award
Sam Di Stefano
2012 Sydney Morning Herald Good Food Guide Awards, Silver Service Award
Executive head chef Peter Doyle is regarded as one of the founding fathers of modern Australian cuisine and has kept est. at the forefront of the Australian dining scene for over a decade. “Peter Doyle not only cooks with his fingertips and hands but with all his senses – smell, taste – it’s as if he was an artist with a sensitive palate,” says Australia’s culinary high priestess, Margaret Fulton.
Peter has earned many accolades throughout his 30 year career including placement in the American Express Restaurant Awards Hall of Fame three years running and the 2011 Sydney Morning Herald Good Food Guide Award for Professional Excellence for training, inspiring and nurturing staff.
Food writers, other chefs and, of course, diners all agree that Peter has a unique way with food. In fact, Peter is referred to as a ‘homegrown legend’ and ‘an inspiration to the industry’. His trademark is contemporary Australian food, which is uncluttered, seasonally driven and executed with French-influenced precision.
Davey’s name first started circulating around the hospitality industry in 2008 when he received the title of South Australia’s Apprentice Chef of The Year, serving his apprenticeship at Adelaide’s Chianti Classico. After two years working in the UK at Kitchen W8 and Pied a Terre (working under fellow Australian Shane Osborn) returning back to Sydney in 2012 where he took on the role of sous chef at Marque.
Named Young Australian Chef of The Year at the 2013 Electrolux Appetite for Excellence Awards, Jacob joined est. in 2014, working alongside executive chef Peter Doyle, who helped judge the awards and picked Davey to be his right hand man.
Start with Peter's signature dish
Steamed murray cod, shaved abalone, snow peas, black fungi, ginger, green shallot vinaigrette and see where the menu takes you...
Passionfruit souffle, passionfruit sorbet