$69 Lunch Deal @ est., CBD Sydney

Date of Visit: November 21 2013

Thought I’d spend a nice day at home packing before I take-off again tomorrow but that was not to be… a last minute call to show up in the City for a meeting came at 9am, so off I went to the City – but before that, a quick call to make a reservation for lunch at est.!

est. is a 3-hat restaurant in the city, head-chefed by Peter Doyle – is he related to the famous Doyles fish and chips joint in Watsons Bay, I don’t know.  All I am sure of is that at this moment, they are running a $69 2-course lunch deal.  est. is a firm favourite with the suiters crowds, set in a heritage room with highly decorative ceilings supported by luxe corinthian colums.


Dining room


Marble bar at the back


My seated view

As soon as we were seated, a champagne trolley was wheeled over to take our champagne orders – which we declined.

With our lunch order taken, a bread sommelier showed us a tray of breads, there were choices of sliced linseed bread, rye or sourdough dampers.  I chose the sourdough damper which was somewhat disappointing being cold.   I am sure I would have enjoyed the bread and finished it if it was warm!


Sourdough damper


Sourdough damper

A bowl of chips as starters!  Hot and crunchy with fluffy insides, perfect accompaniment to my 2010 Niepoort ‘Sempar’ from Douro Valley, a Touriga wine varietal from Portugal.  This is a medium-bodied, plummy-tobaccoey, dry tannic wine which opens up after decanting.

I’m an adventurous wine drinker and  tend to order exotic foreign wines that I have not heard of, as part of my continuing professional development (CPD) in wine education!  Moreover, I can always get ‘Ossytrayian’ wines from the bottle shops!  (I did do a quick wiki on what touriga is before I ordered, apparently this is the finest varietal from Portugal and used to make ports.  The current trend however, is to use it to blend with other wine varietals)


Chips ($11)

This is seriously the best wagyu sirloin I’ve came across – meltingly soft-tender-fatty beef from Tassie!  Paired with the beef is an assortment of 4 very delicious grilled mushrooms.  The 2 deep-fried crumbed sticks were turnips, I presume… the shiso leaves added both colour and a bitter kick.


Robbins Island Wagyu scotch fillet, grilled mushrooms, caramelized shallot


4 Mushroom accompaniments.

As always, dessert is a highlight.

My dining companion chose est.’s signature dessert, the Passionfruit Soufflé.  It was very, very sweet – too sweet to finish.  A pity since it had risen up to a perfectly formed soufflé.


Passionfruit souffle, passionfruit sorbet

I, on the other hand, truly enjoyed my dessert – bittersweet valrhona chocolate with sour cherries.  The chocolate fondant was bitter and had kirsch cherries hidden inside, the sorbet was sour and paired with fresh firm cherries and  chopped up nuts and coca nibs. (The tart sour cherries went well with my touriga too!)


Bittersweet valrhona chocolate and griotte fondant, sour cherry sorbet

We finished with coffees and complimentary petit fours.  I enjoyed the malt-rye macaroon and the crunchy sea-salt peanut cookie, not sure about  the green-colured gelée and the chocolate (which had fennel seed gelée in it).  All-in-all, a perfect and very satisfying lunch!




Petit Fours

At the time of writing, est. scored 88% out of 471 votes (+ an extra 1 from me!)

Est. on Urbanspoon

Well, with my review done, I am going back to finish my packing now.  Do you find that half your luggage is always taken up by computer cables?  Anyway, if I forget anything, there is always online shopping!