What better way to start my blog than to eat at one of the best (3-hat) restaurants in Sydney? Luckily I didn't need to stretch too far out of my budget to experience fine dining: as part of merivale winter offer (or as a result of the GFC) all the merivale restaurants are offering $35 meal with a glass of wine throughout June, July and August (http://www.merivalewinterfeasts.com/).
I must confess initially I had my mind set on going to Mad Cow, but booking proved to be a hassle as they seem to have a longer waiting list, so I thought why not upgrade to Est.? As Est. is located on the 1st floor of the popular city bar, Establishment, on Friday night Simon and I met up after work, went for a drink before going upstairs to Est. s
harp on 7pm. Unfortunately they were running late so we had to wait 30 minutes for our table. During the wait at the posh cocktail bar (which has no prices against its menu, I can only presume it'd be twice of what they charge downstairs), I had a chance to examine the surrounding (suited diners in their 40s in a formal double tablecloths setting) and their impressive looking wine cellar.
harp on 7pm. Unfortunately they were running late so we had to wait 30 minutes for our table. During the wait at the posh cocktail bar (which has no prices against its menu, I can only presume it'd be twice of what they charge downstairs), I had a chance to examine the surrounding (suited diners in their 40s in a formal double tablecloths setting) and their impressive looking wine cellar. The maitre'd and the waiters were very attentive, which I guess justifies the prices. The service was at a very laid-back pace and it was nice to simply sit back under the dimmed lighting and soak in the atmosphere of light hum of conversations and chinkering glasses.
We chose the Merivale special (of course) and agreed on trying different courses. To my delight, the linguine starter looked almost like a main course, which was tasted nice and moist, although I would have prefered a heavier kick of chilli; I found the flavours to be located at the bottom of the plate which needed to be mixed more thoroughly in - once I found the parsley and the chorizo at the bottom I was happy. The pork cheek and hare terrine Simon ordered tasted 'unique' - there was a sweetness that reminded us of the chinese lap cheung, but there were also the pistachio which was interesting as it added freshness and a depth to the texture. 
The mains arrived which made me laugh - Simon had ordered the special veal (which wasn't on the menu but which t
he waiter highly recommended) and it came out looking more like chicken kiev pieces... I'm not sure breadcrumbed veal was something I expected to see at a Merivale restaurant - but Simon assured me it was nice. My fish was cooked to perfection - crisp on the outside and tender inside. If I was a masterchef judge I'd be banging the table. However, the presentation seemed to be simple and minimal fuss. Looking at the table next to ours who didnt go for the Winter Feasts menu and their dishes seemed to have more of the art-on-a-plate feel - I began to wonder if you really do get what you pay for.
he waiter highly recommended) and it came out looking more like chicken kiev pieces... I'm not sure breadcrumbed veal was something I expected to see at a Merivale restaurant - but Simon assured me it was nice. My fish was cooked to perfection - crisp on the outside and tender inside. If I was a masterchef judge I'd be banging the table. However, the presentation seemed to be simple and minimal fuss. Looking at the table next to ours who didnt go for the Winter Feasts menu and their dishes seemed to have more of the art-on-a-plate feel - I began to wonder if you really do get what you pay for.Then the desserts arrived. For me this was the saving grace. The desserts were by far the best part of the meal - they looked amazing, tasted great and the fact that the desserts on offer seem to be the sames ones as what is on the 'normal' men
u made me feel that I got my value-for-money. We literally cleaned out the dishes. If I could go back just for the desserts I would.
u made me feel that I got my value-for-money. We literally cleaned out the dishes. If I could go back just for the desserts I would.The cheque arrived with a plate of complementary chocolates which was a very nice touch. The couple next to us were celebrating their anniversary and even though they didn't order desserts, they were given a scoop of sorbet with a candle on it. I thought that summarised the service. At Est., they make you feel that extra-special. Definately one to go for occasions.
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