Level 1, Establishment, 252 George Street, Sydney, NSW
02 9240 3000
Short for Establishment, est. is a long-standing, fine food institution. It’s also one of Sydney’s most elegant dining rooms, with equally exquisite food to match.
The recent retirement of Executive Chef, Peter Doyle, who was behind the restaurant menu for over 15 years, sees Jacob Davey move into the Head Chef position. Taking over creative direction, Jacob has rightfully earned his place at the helm, having worked closely with Peter for four years at the fine-dining institution.
Jacob’s appointment signals an evolution in the est. experience. His new menu marries the precision and simplicity of classic French technique, with fresh and playful Australian flavours, driven by the country’s finest produce, seasonality and multiculturalism.
“I have evolved the menu to feature more interesting proteins,” Jacob said, “and I’ll be taking advantage of the ageing process, where it brings an improvement in flavour and texture. Different, unexpected flavour combinations and the best Australian produce we can get our hands on”.
Think Ama Ebi Prawn Tartare with kolrhabi, colatura, chilli, finger lime and nasturtium, Potato Agnolotti with guanciale, braised onion, cured egg and smoked butter, and Beef Bavette and Slow Cooked Cheek with radicchio, radish, truffle and rye. For dessert, there is the Valrhona Chocolate Mousse with muscat ice cream, potato, prune and pumpkin, or the Raspbery Vacherin with buffalo curd, hibiscus, kaffir lime and raspberry sorbet.
Smaller dishes like the Prawn Tartare with chilli and lime, and the Crab Tart with harissa and almond have also been introduced to the tasting menu and the wine and cocktail lists have been refreshed. The service is relaxed and approachable while maintaining the timeless elegance that typifies the George Street restaurant. During lunch, guests can now enjoy Jacob’s dishes a la carte, providing the perfect opportunity for a quick business lunch in a grand setting.
Starting his career as an apprentice at Adelaide’s Chianti (where he won Apprentice Chef of the Year), Jacob went on to work at Taxi Dining Room in Melbourne and two Michelin star Pied a Terre in London under Aussie stalwart Shane Osborn. He returned to Australia to work at Marque where he rose to Sous Chef and was named Young Australian Chef of The Year at the annual Electrolux Appetite for Excellence Awards, chosen from an esteemed panel that included none other than Peter Doyle.
It’s also impossible to look past the wine list. est. is committed to sharing their passion for wine with drops designed to accompany each course’s unique taste. Franck Moreau is the Group Sommelier, and a certified Master Sommelier to boot. Franck has worked across the world in Michelin star restaurants and has curated a stunning selection of wines that show off the finest vintages from major producers and boutique vineyards. There is also an impressive selection of organic and biodynamic wines, alongside an exciting cocktail list that includes classic and contemporary offerings.
Set in a heritage building with soaring white columns and luxurious trimmings, est. is the kind of restaurant you’d expect to find on Fifth Avenue in New York. Everything down to the crisp white tablecloths, elegant crockery and silverware evoke a lavish experience.