See how a little restaurant beat the country's heavyweights
Can you believe that a tiny inner west restaurant and bar, Ester beat Sydney's finest restaurants to win restaurant of the year and best new restaurant at the 2014 Time Out Sydney food awards.
Ester is run by chef Matt Lindsay bringing with him a resume of experience such as Surry Hills 121BC, Enoteca and Cantina.
Luckily I'd booked in before the awards were announced as booking afterwards was slightly more difficult. With the advice to choose 3 entrees and 4 mains so we could leave room for dessert, we scrutinised the menu.
Having heard so much about the crispy pig's tail, we couldn't go past this but at the same time was I envisioning the pig's curly tails. Let's say presentation isn't the same of what I was imagined. But I was pleasantly surprised by the crispy texture and the gelatinous taste, it was quite good. Raw fish for the night was kingfish with mandarin and nori paste. The fish just melted in your mouth and the nori paste just offset the silky texture perfectly. Bone marrow with XO sauce was well thought out dish as it was served with bread to mop up the sauce.
Mains included deliciously prawns cooked in brown butter and capers, the best cauliflower dish with almond with mint to provide a burst of freshness, whole King George whiting and chicken with garlic bread sauce. Everything was so good, it was a wonder we could fit in dessert.
Couldn't go past the citrus meringue pie and salted caramel semi freddo. I found the salted caramel way too salty for my taste buds but the others I were dining were split 50/50 as to the taste.
It's an amazing feat that a little restaurant in the industrial part of Chippendale could beat some it the country's leading culinary restaurants. A fun filled atmosphere with the room buzzing with conversation, it is definitely a place to pop in with a group of friends.