Est. Restaurant

Client: Merivale
Location: Sydney NSW

Project Details:

Set within a heritage dining room with soaring white columns, est. delivers fine-dining on a grand scale.

Old and new is perfectly balanced at est., not only in the stunning surroundings but in the contemporary Australian cuisine, executed with precision by executive chef Peter Doyle. Working with head chef Jacob Davey, Doyle continually evolves his seasonally-driven menu, exploring the interplay of classic flavours with local ingredients.

The menu is complemented by an extensive wine list, curated by head sommelier Emmanuel Cadieu.

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