Dining out in Sydney is something of a spectator sport here, est. consistently wins gongs in every restaurant and food award, and rightfully wears its crown as one of Sydney’s premier restaurants. The wining and dining status-seeking city elite flock here for the faultless cuisine by chef Peter Doyle and a wine list which would impress even the most discerning vino-lover. It would be difficult to find a flaw in the slick, sophisticated service or anything on the menu, though the five-course degustation highlights the best on offer. Start with freshly-shucked oysters and then select from a seasonal menu, featuring anything from expertly-grilled Rangers Valley beef lightly served with wasabi-imbued butter, or a pan-roasted lamb rib-eye atop a medley of artichoke hearts, broad beans and delicate watercress. There are four selections to choose from with each course, but when you get to the cheese it would be foolish to choose anything except the fabulous La Luna matured organic goats’ cheese, sourced from a tiny farm just outside of Melbourne and served with nashi pear and almonds. As for desserts, the passion fruit soufflé, which arrives with a tangy passion fruit sorbet, will have you gushing for weeks. All in all, est. is a discerning establishment for those who think credit crunch is a type of breakfast cereal. Eyewatering prices, mouthwatering cuisine.