steamed murray cod fillet, shaved abolone, snow peas, black fungi, ginger, green shallot vinaigrette

I say this often, and I mean it even more often: I never ever associate my work with my social media. It’s not that I’m ashamed of what I do on social media, I just (a) know of people who’ve been busted talking about work on the Twittersphere and (b) I really don’t want to censor my potty mouth, just in case work people happen to see my feed.

So even though work paid for Panu and I to have dinner at three hatted Est., I’m still not going to talk about it, in fear of being dooced one day.

I’d never had the urge to go to Est. I’ve never been into the whole uber formal, white table-clothed feel of the upper class restaurants from yesteryear. These days, it doesn’t take any level of “posh” to play with the big guns. In fact, what trumps posh is being able to pull off being casual with food so exquisite that diners will still come dressed to the nines, just to eat dinner on a wooden bench.

Like, Momofuku Seiõbo, for instance.

Moreton Bay bug, wombok, coconut, ginger, chilli, kaffir lime, coriander

Italian buffalo mozzarella, heirloom tomatoes, tarragon, sumac vinaigrette

glazed beef cheeks, caramelised onion, shaved cucumber, grilled leeks, celtuce leaf purée

valrhona chocolate arlette, apricots, tarragon, apricot granita

toasted almond bavarois, coffee biscuit sponge, peach jelly, buttermilk sorbet

But! Alas, I enjoyed my meal at Est so much. So much. Sometimes you pick ‘em and sometimes you don’t and last Thursday night? I picked the most awesome dishes for all three of my courses. In fact, the beef cheeks could well be the most divine beef anything I’ve ever put in my mouth, and that includes the crazy expensive piece of wagyu we had at Rockpool. And the Moreton Bay bug starter was so delicious that our CEO covered it in his speech. I kid you not.

Well, I might just have to wear a nice dress next time we go back to Est. Because there will be a next time.

Est.
Level 1, Establishment
252 George Street
Sydney, NSW, 2000
(02) 9240 3000
website

Est. on Urbanspoon

7 Thoughts on “Est. Restaurant and not wanting to be dooced

  1. I don’t geddit, so you can blog about it but not talk about it on Twitter?

  2. I liked est. It didn’t feel too fancy pants, just fresh, modern and airy. Their cherry souffle is AMAZING!

  3. The food looks stunning! I’m with you, work and social media don’t mx well!

  4. The food looks amazing :D Especially the beef cheeks… I love it when they’re cooked until fall apart and it’s so soft and delicious, yum. Now I want those beef cheeks!

  5. Miss Piggy: Did you go during the day? we were there for dinner and it was nice, but a little *too* posh nice :)

    Clare: Definitely! I’ve seen waaaay too many bad things happen!

    Sherrie: OH man you would have loved this then. Soooo soft you don’t even have to chew. And the onion glaze was amazing!

  6. I never mention my work on my blog. Too many people from work refad my blog so I couldnt whinge freely ;) looks like a fab meal!

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