Tags: smoking area, european, modern australian, wheelchair access
Awarded three hats by The Sydney Morning Herald over 2003-2011
est. has consistently been at the very forefront of Sydney dining, and continues to be the destination of choice for occasions.
With outstanding service, and a wine list personally selected by Tristian Habeck and overseen by Gourmet Travellerâ€™s sommelier of the year Franck Moreau, est. is a dining experience not to be missed.
The gazpacho consommé shelled king crab, cucumber jelly, coriander cress and the Italian buffalo mozzarella, shaved fennel, almonds, cresses, pomegranate and lemon make for incredible starters.
And with main course lunch menu options like these; steamed coral trout fillet: shaved abalone, snow peas, oyster mushrooms, ginger - green shallot vinaigrette. Or crisp skin South Australian jewfish fillet: shaved squid, baby beans and zucchini flowers, tarragon salmoriglio. It's not surprising why est. at the Establishment is heralded as one of Australia's best restaurants.