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Est Restaurant

2009 March 27

estsignMarch into Merivale, the recession busting promotion that has been running offering $33 meals, is almost over and I only managed one visit! But I made sure it was to the best: Est Restaurant…awarded three hats by the SMH Good Food Awards, and with Peter Doyle at the helm it is consistently reviewed as one of the best restaurants in Sydney.

DeskBuddy and I were suitably excited and looking forward to our lamb, which we had picked out of the weeks’ offerings. Neither of us having visited before, we had no idea what to expect with respect to decor or service beyond knowing that it was fine dining.

Our booking was early, for 12pm, and when we arrived the lift was still locked, so we retired to the main bar of the establishment to wait, as did many other early lunchers.

On entering the restaurant, what surprised me most was it’s vastness. My experience of fine dining is that spaces are intimate or at least styled to feign intimacy. But Est is one very large room with lot’s of tables!I loved the small details: the pots of orchids, the chandeliers…


We were quickly seated near the centre of the restaurant, and handed menus. As we’d previously perused the menu, and were having the set meal, all we were really looking at were possible side dishes and potential desserts! We settled on a side salad of radishes, rockets, cucumber, goats fetta, olives and cracker bread..

Our wine was poured, red for me, and white for DeskBuddy, as we waited for our main.

Our main arrived: A hugely generous serve of Lamb rump, lentils, confit cherry tomatoes, roasted garlic and potatoes


It was an enormous serve of meat, perfectly cooked, juicy and tender…For $33, fantastic value!  The side salad we ordered was also delicious and a slightly unusual take on fattoush, a middle eastern salad with broken up pieces of dried flatbread.


We were stuffed! it was a very high protein meal! Seriously the lamb was huge! We had thought about dessert, but when we looked at the menu and saw that they averaged $25 each we passed, and settled on petits four and coffee instead…This proved to be a good idea as we were so full..


The second item was a friand, and there was a jelly of indeterminate flavour, but our favourite was a cocoa/choc crusted candied walnut…omigod yum! The others were chocolate truffles…

The only disappointment was our coffee. Utter rubbish. They really shouldn’t bother at all. So bad no amount of sugar could compensate and they were both left almost full as we left. The nicest touch was the Maitre’d and a waiter making sure to come over and say goodbye to us as we left.

I’d definitely go back to Est to try out the a la carte menu, but only if someone else is paying 😉

Est Restaurant
Level 1
252 George Street
02 9240 3000
Est. on Urbanspoon
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8 Responses leave one →
  1. March 27, 2009

    What a shame that this is almost over! That looks like a generous serve indeed. I have very fond memories of a lunch past at est.

  2. March 27, 2009

    Est is one of my FAVOURITE restaurants. Last time I came here there was 4 of us and we ordered the degustation and ordered everything on the menu. And we have 6 desserts. My tummy was having a party! The food was sooo good. $33 is great value for est!

  3. March 27, 2009

    That looks lovely-did you need to have a nap under your desk back at work to get through the protein haze though?!

  4. March 28, 2009

    @ Cakes The glass of red did more damage than the protein, but we stopped and got proper coffee on the way back to the office and got through on the sugar/caffeine buzz!

  5. March 28, 2009

    @ Teresa that sounds amazing and decadent! Was it a special occasion?

  6. March 28, 2009

    Doesn’t that lamb look fabulous! The petit fours too!

  7. March 30, 2009

    I really want to try Est! Sighhh March is nearly over 🙁 The lamb looks so tasty mmmm.

  8. Nic permalink
    September 2, 2009

    The jelly is olive oil (100% sure) and vanilla (50% sure)- I’ll get back to you re. that.

    Give me the Est. Petite fours over any desert any where ANY day! and maybe get a chef to make you the coffee next time…

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