est.

This exceptional contemporary Australian restaurant has been awarded three hats every year since 2004.

Add award winning service by hospitality legend Sam Di Stefano and a wine list personally selected by Franck Moreau, and you just know est. is going to be a dining experience not to be missed and long remembered.

Restaurant awards
2004 - 2013 Sydney Morning Herald Good Food Guide Awards, Three Hats
2004 - 2013 Australian Gourmet Traveller Restaurant Awards, Three Stars
2012 Australian Hospitality Association Awards for Excellence, Winner – Best Fine Dining Restaurant

Peter Doyle
2004 & 2011 Sydney Morning Herald Good Food Guide Awards, Professional Excellence Award

Franck Moreau
2011 Sydney Morning Herald Good Food Guide Awards, Sommelier of the Year
2011 Sommeliers Australia, Sommelier of the Year

Sam Di Stefano
2012 Sydney Morning Herald Good Food Guide Awards, Silver Service Award

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Peter Doyle

Peter Doyle

Head chef Peter Doyle is regarded as one of the founding fathers of modern Australian cuisine and with his partner in the kitchen, Alex Woolley, is proud to have maintained est.’s three-hat status since 2004.

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est.

A lunch too good to keep under our hats

Enjoy two of Peter Doyle's exquisite courses for just $69 at lunch.

Start with Peter's signature dish of steamed murray cod, shaved abalone, snow peas, black fungi, ginger, green shallot vinaigrette and see where the menu takes you...

est.

Passionfruit Souffle

Passionfruit souffle, passionfruit sorbet

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White Tea Consommé and Venison Tataki

White tea consommé, venison tataki, beef tendon, yuba, turnips, shiitake

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Grilled White Scallops

Grilled white scallops, pickled pear, winter purslane, foie gras, pedro ximenez - lentil vinaigrette

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Rangers Valley Angus Beef Fillet

Rangers valley angus beef fillet, young leeks, bone marrow, morel mushrooms, nettle puree