Ever the rage, we decided to take a little trip to Chippendale and check out the much talked about Ester. Having heard about their delicious tasting plates to share, we were eager to wine and dine ourselves as quickly as possible.
Pristine slices of raw kingfish in a salty-sweet dressing with a scattering of coriander. A divine was to get those taste buds going!
Duck and Pistachio Terrine
So bloody amazing! The chunky pieces are tender while still having a little bite to them. I love that the meat subtly soaks in the flavour of the randomly scattered pistachios. Served with a side of house made seeded mustard.
Beef tartare / oyster / fried egg puree 22
My favourite dish of the night. The meat was soft as velvet and went perfectly with the savoury fried egg puree and smokey oyster. I particularly liked the peppery greens adorning the top, which made for a lovely contrast of flavours.
chicken / garlic bread sauce 36
A seemingly simple dish of extraordinarily well cooked chicken pieces in a comforting and flavoursome garlic bread sauce. I loved the fact that their were so little ingredients in this dish however each one packed a powerful flavour punch.
three milks 12
Dessert time started with this interesting one. A combination of dolce con leche, ricotta pannacotta and sheep’s milk yoghurt with biscuit crumb. While this wasn’t really my cup of tea, I definitely suggest you give it a go.
burnt pav 15
Another interesting dessert. The pavlova is purposefully burnt changing the texture and flavour to an enjoyably chewy caramelised mouthful.
46-52 Meagher St
Chippendale, NSW 2008