26
Est
Modern Australian
  • Level 1, Establishment,
    252 George St,
    Sydney, NSW
  • (02) 9240 3000,
    merivale.com.au/
  • Lunch Mon-Fri noon-2.30pm

    Dinner Mon-Sat 6pm-10pm

Est
-33.864137,151.208061

The theatre starts with the room. Elegant banquettes, soaring columns, pressed-metal ceiling and glorious arched windows set the scene for formal dining that is becoming increasingly rare in Sydney. A Champagne trolley adds to the atmosphere and kicks off an experience where cloches are gracefully pulled from plates in tandem and sauces are poured from copper pans by smartly dressed waitstaff. The dishes, too, are all quality and tradition, and while there may be few surprises, the deft execution of one of Australia's most respected chefs, Peter Doyle, and his head chef, Jacob Davey, guarantees class and finesse. A beautiful Moreton Bay bug tail with yuzu curd, finger lime and kombu butter is a study in balance, the cocoa-crusted venison with cherries, beetroot and boudin noir rich and generous, and poached rhubarb with cheesecake ice-cream and strawberries is just as it sounds, a safe finale from a revered stalwart.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • Lunch 2-4 courses $69-$118;

    Dinner 2-4 courses $105-$155;

    Dégustation $180

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Peter Doyle & Jacob Davey

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