Top 10 Restaurants of Australia

< Number 8Number 6 >

Number 7 - Est.

Cuisine: Modern Australian/Contemporary

Location: Sydney, NSW

symbol meanings

Head Chef: Peter Doyle

Photo: Quentin Jones

Peter Doyle is a legend of Australian cooking, he has been working in the food industry since 1972 and is widely regarded as a founding father of contemporary Australian cuisine. Although being influenced by many chefs Doyle describes himself as self-taught, “I learnt for myself in travelling, watching, reading and trying out for myself. In Australia that's pretty much the way it is for chefs of my era”¹.

After opening a string of restaurants during his time such as Turrits, Reflections, Trianon and Cicada, Doyle has experienced the highs and lows of the Australian food industry. He has witnessed the changing attitudes to gourmet food and increased education of consumers that allowed the success of Cicada. Today Doyle concisely sums up his cooking as “subtle flavour(s), natural and elegant”².

Number 7 in our list of the top ten restaurants of Australia is Peter Doyle's Est. A consistent high performer, Est. has retained 3 hat status since 2003 and 3 Gourmet Traveller stars since 2007. It's elegant décor and the harmonious and attentive service from the moment you step in sets the tone for a true fine dining experience. The food doesn't miss a beat either, dishes are based around simple and classical flavour combinations that serve to enhance the principal ingredient and is essentially based in classical French technique.

Another impressive feature is the wine matching which was confirmed by Frank Moreau taking out Gourmet Traveller's sommelier of the year for 2011. The petit fours are reason enough to order coffee at the end of year meal. All in all Est. puts on consistent, high class fine dining experience in all aspects.

An interview with Peter Doyle:

Sample Dégustation Menu*

“Taste of summer”, fresh goats curd
2002 dom pérignon, épernay – france
Moreton bay bug, scampi, celtuce heart, confit grape tomato, summer fennel royale, chives
2009 ravenworth marsanne, merrumbateman – nsw
Steamed murray cod fillet, shaved abalone, snow peas, oyster mushrooms, ginger – green shallot vinaigrette
2007 domaine guffens-heyen mâcon pierreclos 'en crazy', mâconnais – france
Qual breast, boudin noir, edamame, green peas, pickling onions, pan juices
2007 san fabiano calcinaia chianti classico, tuscany – italy
Roasted, boned squab pigeon, grilled fig, almond cream, hazelnut picada, pan juices
2008 descendientes de josé palacios 'pétalos', bierzo – spain
Blueberry sorbet, vanilla cream, sorrel granita
Cherry souffle, pinot noir rose sorbet
2009 giacomo bologna 'braida' brachetto d'acqui, piedmont – italy
Coffee, tea, tisanes and mignardises

*Please note the provided menu and prices are only an example and may change at anytime, please refer to the restaurant's website for up to date information

< Number 8Number 6 >

References

http://www.miettas.com/chefs/sydneychefs/doyle.html
http://www.sbs.com.au/food/article/4482/world_chef_showcase