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Est.

The socialite zoo/social experiment that is George Street’s Ivy complex may have grabbed everyone’s attention, but Est. is still the jewel in the crown of restaurants owned by the Hemmes dynasty. Peter Doyle’s cuisine remains as light, fresh and full of impact as ever, and a recent friendship forged with The Royal Mail’s Dan Hunter might explain the increased prevalence of garden-grown or Spanish ingredients, such as pimientos de Padrón paired with prawns. Baby snapper fillets with ginger and spring onion vinaigrette and shavings of abalone are a reminder that few chefs can get away with such subtlety in so compelling a manner. The quietly legendary two Franks, manager Frank Roberts and sommelier Franck Moreau, keep the floor and wine discreetly cutting-edge. The room is one of Sydney’s most soigné. This is Est. and this is what it’s all about.