We’ve been cutting down on high-end meals lately… I think if you have too many of them, it not only knocks down the bank account, but you lose a bit of what makes each one special. But an Entertainment Book special meal for Est. was rather too hard to resist, and I’ve wanted to try it for ages. Three courses, matched with delicious Evans & tate wine (and some Taittinger champagne to start). Oh, and dessert.
Course one, above, was a beautiful delicate dish. Quite lovely. I think the quail breast might have been my favourite, super rich and flavourful.
The dessert, a coconut sorbet, with lots of other components, was also really gorgeous.
The thing that was really special is the place. It’s gorgeous. I looked it up, a historical department that was taken over by the Hemmes family. It’s a very grand place.
Service was fun and competent, a series of young international waiters (who might have seemed confused by the different routine of this special dinner).
At a $160 each, it was certainly a bargain, I’d say. From the dishes above, it’s clear that each dish has a hero, and that different elements and textures are built up around it. Pretty plating with bursts of colour.
It wasn’t my favourite of the fancy restaurants we’ve been to in the last while. Peter Gilmour’s Quay had to be the pick of last year. This Peter’s (Doyle) was good but didn’t sing to me in the same way. Perhaps it’s not fair to judge on a special occasion rather regular service.