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The est. kitchen is headed up by Peter Doyle - regarded as one of the founding fathers of modern Australian cuisine. With his partner in the kitchen, Alex Woolley, they have maintained est.’s three-hat status since 2004. Sommelier Franck Moreau is also regarded as the best in the business in Sydney, making est. one of the finest restaurants in town. It's a place to splash some cash and a great spot for a special occasion.
A dinner-time tasting menu will set you back $280 per person, with selected matching wines (75mls) or at lunch two courses at $69 is a little easier to digest.
Bookings are essential.
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