$33 for 1 course, $50 for 2 courses or $65 for 3 courses.
I ordered the grilled scallop, green peas, sorrel, quinoa - lemon vinagrette as entree. The scallops were lightly seared with the centres slightly raw to ensure it is still soft and smooth texturely. First time trying quinoa, which is the pale grain like seed amongst the peas. Apparently very nutritious, it wasn't very flavoursome. The dressing was a little heavy handed and made the dish quite oily. Beautifully presented with attention to detail.
Last time i went to Est was back in 2009 and i vividly rememeber how awesome their chicken breast was - it was the BEST chick breast i have ever had. Hence when i saw chick on the menu, i ordered it without a moments hesitation.
When my chicken breast arrived, it was flawless. Just as i remembered, the breast was slightly tinged pink and so succulent, it could not be recognisable as chicken breast. Tender chicken with a thin crispy skin, served with a generous serving of caramelised mushrooms and spinach. Not a very creative dish but execution was impeccable.
crisp skin breast of corn fed chicken, lentils, spinach, portobello mushrooms, pan jus
crisp skin palmer island mulloway, grilled belgian endive agro dolce
For dessert i ordered the vanilla bavois with strawberry crumble and spiced syrup. The bavois was creamy and sweet but not over-the-top indulgent. I quite enjoyed the stawberry crumbs as it added a dry sour touch to an otherwise creamy dish.
Est Restaurant
252 George Street Sydney 2000
