From the magnificent heritage architecture to Peter Doyle’s beautifully orchestrated dishes, Sydney’s est. makes just the sort of impression you’d expect of one of the nation’s finest restaurants. Long after departure, that impression is hard to forget. est. embodies all the grandeur of fine dining, but with a sense of ease and comfort aided by abundant light and space, inviting upholstered seating and effortless service that’s near impossible to fault. Dishes like juniper crusted venison saddle with baby beetroot, boudin noir, watermelon radish and cocoa paper demonstrate not only why Doyle is considered a pioneer of modern Australian cuisine, but also how memorable dining can be.
