Ester Restaurant
Australian restaurant · Chippendale ·
Wood-fired dishes, seasonal Australian produce, innovative flavors
Wood-fired dishes, seasonal Australian produce, innovative flavors
"Located in an industrial-style space that was previously a parking lot, Ester is one of the best spots in Chippendale—a neighborhood with tons of exciting spots to eat and drink. The food mainly comes out of the wood-fired oven (your family-style dishes will sometimes arrive with a dusting of charcoal), including things like abalone and chicken skin with mandarin kosho, and pork belly. But no matter what else you order, start your meal with the roasted oysters and a blood sausage sanga (which is just an Australian term for sandwich)." - caroline clements 33
"Ester, helmed by chef Mat Lindsay, makes the most of wood-fired small plates in his small bustling dining room where his staff and adventurous wine list add to the fun. Dishes include potato bread with dashi jelly and fresh roe, king prawns, and oysters served several ways." - Travel + Leisure Editors
"Thoughtful, interesting dishes with a mix of Western and Eastern influences keep me coming back to Mat Lindsay’s restaurant." - Kenneth Goh
"Ester Since bursting on to the scene in 2013, this Chippendale hotspot has multiplied its loyal fans along with its awards—chef Mat Lindsay was even named Australian Gourmet Traveller ’s 2018 Chef of the Year. Surrounded by stucco archways and strung with pendant lights, the dining room provides a subtle backdrop to dishes that are rustic yet refreshing. The wood-fired oven is put to good use, sometimes in surprising ways, like for charring cauliflower or lightly roasting rock oysters to warm, gooey perfection. There are also beautifully baked meats and breads, and a baby blood sausage “sanga” for those craving comfort food. For dessert, order the burnt pavlova, a classic meringue that takes a trip through the flames before being dusted in elderflowers."
