ester

(02) 8068 8279

BOOK ONLINE

while reservations are recommended, we always save a little space for walk-ins!

ester is now open for saturday lunch!

saturday lunch will run all day from midday

LUNCH

saturday: 12:00pm onwards

sunday: 12:00pm - 4.30pm last orders

DINNER

monday to saturday: 6:00pm - late

ester is fully licenced

no byo

gift vouchers can be arranged by filling in the form using the link at the top of the page. alternatively they can also be arranged in person at the restaurant, or over the phone with a credit card.

please note that all credit card transactions will incur a processing fee: mastercard 1.1% / visa 1.3% / american express 1.6%

for information on making a reservation please click on the reservations link above

for other enquiries please contact us by email

esterrestaurant@gmail.com

FOR OUR NEW ADVENTURE VISIT

www.polysurryhills.com.au

MENU

 

roasted rock oysters / sake / pepperberry  5 ea

blood sausage sanga  9 ea

fried jerusalem artichoke / egg butter  8

potato bread / kefir cream / dashi jelly / trout roe  22

carta di musica / bottarga / grilled herbs  15

 

raw kingfish / nori / burnt mandarin  22

gem cos / date vinegar / horseradish  14

leek / sesame / verjuice  18

beetroot / curd / mandarin koshu  18

squid ink noodles / caramelised yoghurt / potato  22

hasselback potatoes / smoked whey / pepitas  17

king prawns / fermented shrimp butter / capers  39

moreton bay bug / salt & pepper sauce  59

fried kingfish head  / fish sauce caramel  18

cauliflower / almond / mint  15/25

twice cooked lamb belly / fermented onion 40

hanger steak / shitake / anchovy  45

 

dessert

 

left over sourdough ice cream 12

whole mandarin sorbet / yuzu shu 12

smoked ricotta cheesecake / marmalade  16

lemon meringue burnt pav  16

chocolate & licorice bullet tart  15

 

 

 set menu $88 per head

 

ester sourdough / kefir butter

roasted rock oyster / sake / pepperberry

jerusalem artichoke / egg butter

raw kingfish / nori / mandarin

blood sausage sanga

 

king prawn / sugarloaf cabbage / koji

 

hanger steak / shitake / anchovy

cauliflower / almond / mint

gem cos / date / horseradish

 

lemon meringue burnt pav

left over sourdough ice cream