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Modern Australian
  • Level 1, Establishment,
    252 George St,
    Sydney, NSW
  • (02) 9240 3000,
  • Lunch Mon-Fri noon-3pm

    Dinner Mon-Sat 6pm-10pm


In our new user-pays world, rife with deals and discounts, hidden charges and extras, Est draws a line in the sand. You'll pay a lot of money, it says, but once you're past the pain barrier (and paying $45 for entrées and $29 for desserts stings) you have the assurance that everything has been worked out, everything works and everything, as they say in the classics, is going to be okay. Service sets the formal standard, quite probably the benchmark for the entire city, without being stuffy, and the wine offer is precise and apt without losing a sense of exploration. And if the goat's curd panna cotta, crisply cut with red witlof and the salt of duck ham, or lamb rib-eye paired with gently cumin-scented spinach and panisses (read: chickpea chips) want a bit for spontaneity, they deliver in terms of consistency and polish, over and over again. Close with a slow-cooked apple number paired with bay leaf ice-cream and know true contentment.

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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • E $39-$45 
    M $58-$59 
    D $29 
    Chef's menu $150 
    Tasting $175


  • Feature:
  • Licensed
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
  • Bookings:
  • Bookings recommended
  • Chef:
  • Peter Doyle & Jacob Davey



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