Est.

To sample 3 courses at top 3 hat Sydney restaurant for only $65 is a opportunity too good to pass up so on last day of   “March Into Merivale” went to Est. for dinner.  On the first floor above establishment bar but it feels a world away ornate ceiling, white columns, subtle lighting and quiet.  For the size of the restaurant there are not a lot of tables plenty of space between you and neighbouring diners.

Offered a selection of different (complementary) breads to start is nice. Not long after ordering the entree arrives the waiters swoop into the table there actions synchronised so that each plate is placed in front of those at the table at exactly the same time.

Food is all excellent full of flavour and attention to detail in the presentation. If I had to pick a best dish I would say the almond milk mousse perfect flavour combination of almond with black current. The mulloway was also very good crispy skin with a tasty sauce.

 

Grilled white scallops, green peas, sorrel, quinoa – lemon vinaigrette

Crisp skin palmer island mulloway, grilled Belgian endive agro dolce

Soy glazed beef fillet, sesame, grated apple and radish

Toasted almond milk mousse, fresh black figs, Tasmanian black currant sorbet

Vanilla bavarois, strawberry crumble and spiced syrup

Cappuccino with Petit fours $8 – A nice surprise was the substantial selection of petit fours that come with the coffee.

Petit fours

 

 

Est.
252 George St Level 1 Sydney, 2000

www.merivale.com

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