Ester Restaurant

Six fresh natural oysters served chilled with lemon.

Single roasted oyster with savory seasonings.

Roasted Sydney rock oyster with savory toppings.

Roasted oyster finished with rich chicken fat.

Toasted artisan bread topped with fresh sea urchin, delicate scallop, and luxurious lardo.

Savory baked pastry roll filled with spiced blood sausage and aromatic herbs.

Fresh raw kingfish sashimi seasoned with zesty yuzu kosho and charred mandarin.

Rich beef tartare from mature dairy cow served with sharp horseradish and crispy chips.

House-made fermented potato bread served with cultured kefir and salmon roe.

Fermented potato bread with kefir, savory dashi jelly, and trout roe.

Seasonal heirloom tomatoes tossed with sweet figs, fermented tomato notes, and green herb sauce.

Crisp witlof chicory leaves tossed with fresh orange segments and tangy verjus dressing.

Flaky pastry pie filled with rich melted clothbound cheddar cheese and diavola sauce.

Refreshing salad featuring bitter witlof, shaved fennel, tangy verjus, and whole orange pieces.

Tender twice-cooked eggplant paired with smoky chestnut mushrooms and toasted sesame seeds.

Crispy battered eggplant chunks tossed with aromatic sesame.

Delicate dumplings filled with duck in a rich smoky broth, finished with a dollop of yogurt.

Tender braised pig's head dumplings served in a deeply savory smoky broth.

Crispy roasted delicata squash drizzled with aromatic fennel-infused honey.

Succulent whole roasted king prawns coated in rich shrimp paste butter and crispy fried capers.

Crispy-skinned Murray cod tail seasoned with native Australian spices and a savory soy glaze.

Tender barbecued red kangaroo loin served with sweet burnt onion and aromatic lemon myrtle.

Tender roasted Margra lamb Barnsley chop served with zesty hot mustard and zucchini tian.

Fresh coral trout fillet cooked with tender vongole clams in a tangy tosazu butter sauce.

Juicy grilled lamb chop served with sweet caramelized onion and savory anchovy sauce.

Massive pork tomahawk seasoned with bold native jerk spices and served with hot mustard.

Aged Jersey dairy cow short loin roasted on the bone for maximum beefy flavor.

Whole-style Murray cod fillet and head cooked with bitter cimi di rapa and rich bonito butter.

Luxurious wagyu beef striploin served with sweet cipollini onions and sharp hot mustard.

Dry-aged roast duck crown paired with tangy pickled beetroot and sweet burnt honey glaze.

Wagyu beef striploin served with deep smoky onion jus and fresh peppery rocket leaves.

Crispy layered hasselback potatoes drizzled with rich, smoky whey sauce.

Fresh house signature green salad with a delicate dressing.

Baked layered zucchini tian showcasing fresh produce from Living Earth Farm.

Fresh artisanal farm salad featuring seasonal greens and herbs.

Refreshing young coconut sorbet served with an accompanying pour of cloudy nigori sake.

Vibrant mandarin sorbet served with a shot of citrusy yuzushu liqueur.

Caramelized burnt pavlova base layered with fresh mango, tangy passionfruit curd, and white chocolate.

Crispy burnt pavlova dessert featuring zesty lemon meringue flavors.

Warm, gooey chocolate wattle seed cake served with creamy ricotta panna cotta.

Rich, decadent sticky date flavored donut served warm.

Frozen salted caramel semi-freddo balanced with nutty black sesame and sharp bitter lemon.

Crispy puff pastry layered with passionfruit, sweet white chocolate, and rich dulce de leche.

Delicate crêpe featuring a classic crackly caramelized sugar brûlée top.

Official cookbook featuring recipes and stories from Ester restaurant.