ester

Phone: (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 - 6:00pm

 

DINNER

monday to saturday: 6:00pm - late

open for drinks from 5:30pm monday - friday

 

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 3%

 

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

 

for other enquiries please contact us by email

esterrestaurant@gmail.com

  

MENU

 

ester sourdough / cultured butter  4 p.p

roasted rock oysters / horseradish emulsion  5 ea

fermented potato bread / salmon roe / kefir cream  22

calamari & lardo on a stick  16

blood sausage sanga  9 ea

 

cured bonito / burnt mandarin / nori   22

zucchini / fresh curd / whole orange puree   16

grilled gem cos / fried bread / coriander oil   16

eggplant / wattleseed / enoki   17

potato pasta / potato dashi / pepper leaf   18

 

 king prawns / fermented shrimp butter / capers   39

claypot abalone rice  33

cauliflower / almond / mint  15/22

spanish mackerel / smoked whey sauce / fennel   35

suckling pig / pancetta gravy / buttermilk  45

 

 

DESSERT

 

three milks / rosemary / olive oil  16

the burnt pav  16

chocolate & licorice bullet cake  16

coconut sorbet / sake  9

left over sourdough ice cream  5

 

 

SET MENU $88 P.P.

 

roasted oyster / horseradish / fingerlime

fermented potato bread / kefir cream

zucchini flowers / salted egg yolk

blood sausage sanga

 

prawn / cabbage / koji butter

 

hanger steak / anchovy / onion

cauliflower / almond / mint

grilled gem cos / fried bread / coriander oil

 

fresh honeycomb / whipped honey

left over sourdough ice cream