Est .

If it’s fine dining you’re after, est. delivers on the grandest of scales.

Set within a heritage dining room with soaring white columns, est. blends old and new seamlessly not only in the stunning surroundings, but in the contemporary Australian cuisine.

Head chef Jacob Davey has designed a menu that marries the precision and simplicity of classic French techniques with fresh and playful Australian flavors, driven by the finest produce, seasonality and multiculturalism.

Local ingredients are a star – think wild venison, purple carrot, quandong, native pepper and cocoa – and the menu is complemented by an extensive and regularly updated wine list. Or perhaps you’d prefer a tipple from the stunning antique Champagne and digestif trolleys that are brought to your table throughout your meal.

It’s these details, paired with graceful, attentive and friendly service that puts est. at the forefront of fine dining. Book online at merivale.com/ est or call +61 2 9114 7312.

CLOCKWISE FROM TOP LEFT: Michael Luo’s hand- rolled dim sum at Mr. Wong; Dessert at est. – caramelized apple, sobacha, artichoke cream, miso- brown butter ice- cream; Danielle Alvarez’s everevolving seasonal menu at Fred’s. OPPOSITE FROM TOP: Bert’s sun-soaked front bar; Seasonal frozen slice at Bert’s.