Pavlova with passion fruit curd and elderflower
Ester. Currently one of the hottest restaurants in Sydney that just won the Best New Restaurant of the Year award from Sydney Good Food Guide 2015. It’s one of those gems that puts the neighborhood Chippendale onto the foodie map.
Inside, you will find a warm, intimate room with high ceilings and an industrial, minimalist interior. The real star of the show is the huge wood fire oven which is on full display in the open kitchen, where chef Matt Lindsay is heading his team.
The concept of dining here is that dishes are meant to be shared. With all the mouthwatering options and my lack of decision making skills I’m always in for sharing to taste as much different things as possible. Apparently I’m not the only one with this problem since the sharing is caring concept is big in a lot of restaurants nowadays. And maybe we’ve grown to adore the communal experience more as well.
My personal highlight of the evening was the wonderful dense, dark, blood sausage with mustard aioli, caramelized onion en coriander you have to squish together and enfold with a warm steamed bun. Another exciting sausage to remember.. After my amazing blood sausage adventure at In de Wulf I want to try it everywhere now, who would have thought I would actually become a fan!
As a sweet tooth the salted caramel semi-freddo, dusted with black sesame sugar is in my favorites as well. Not overly sweet, definitely a little bit salty, the smoothness of the dessert is perfectly balanced with the crushed black sesame and didn’t need anything else. This dessert is a reminder of why we first fell in love with salted caramel in the first place. Sharing is caring, but perhaps not in this case. The burnt pavlova with elderflower and passion fruit curd is worth mentioning and when you have the chance, tasting as well!
When in Sydney, make sure to book a table. These guys know what they’re doing.
Ester, 46-52 Meager street, Chippendale, Sydney