Service: Pass (even after I asked for 3 samples of wine)
Pre-main: Artichoke, Morton Bay Bug, Steamed Cod Fillet, Roasted Duck Foie Gras (Pictured)
Main: Juniper Crusted Venison (Pictured), Duck Breast (off the a la carte menu)
Pre-dessert: Fromage Blanc (Pictured),
Dessert: Passionfruite souffle (Pictured), Chocolate Delice (Pictured)
Good quality, well cooked food but not spectacular so one questions what gave Est the 3 hats for so many years and therefore the price.
Morton Bay Bug not as tasty as is should be, Steamed Cod Fillet with ginger and shallot vinaigrette tastes like the steamed fish you'd get at a Chinese restaurant (or at home for that matter). Mains were solid, both venison and duck were good overall. Ducks are fatty animals but nothing was done to the fat so at times you were basically eating fat...or cutting it off and leaving it on the plate.
Desserts? Plus marks for a full size pre-dessert. Souffle and Delice seem safe options for this type of restaurant but tasty and well portioned.