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Merivale > Est- Tip Test > Flashcards

Est- Tip Test Flashcards

1
Q

Peter Doyle’s old restaurants

A 
Turretts
Reflections
Le Trianon
Cicada
Celsius
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2
Q

When was est awarded 3 hats? When did it drop to 2 hats?

A

Awarded 3 hats in 2003

Dropped to 2 hats in 2013

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3
Q

What is the address for est?

A

1/252 George Street

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4
Q

Name Merivale’s other restaurants

A 
Ucello
Felix
Ash Street Cellars
Mr. Wongs
Sushi E
Beresford 
Ms G's
Bistrode CBD
El Loco
Fish Shop
Lorraine's Pastisserie
Papi Chulo
Palings
Coogee Pavillion
The Newport
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5
Q

What is the history of the Establishment building?

A 
Built between 1892 and 1893
Originally Holdsworth MacPherson Co- ironmongery & goods store
1931-1961- the Bulletin (newspaper)
Sold to Westpac
Fire in 1996
Purchased by Merivale in 1998
Doors opened in 2000
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6
Q

Who did the interior design for est?

A

Hecker, Phelan & Gutherie (Melbourne based)

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7
Q

Lamps?

A

Tasmanian custom made

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8
Q

Floor boards?

A

Also Tasmanian custom made- black butt

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9
Q

Estab hotel info

A

32 rooms
Manager = Richard Meulet
Assistant Manager = Danielle de Veaux

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10
Q

Bread?

A

Iggy’s

Grain Organic Baker

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11
Q

Butter?

A

Beurre d’Isigny- Calvados, France

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12
Q

Cuttlery & Tea Pots?

A

Guy Degrenne

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13
Q

Tea Brand?

A

Chamellia

Oasis

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14
Q

PDR Info

A

Max 16 people
Lunch: min spend $1500 ($90 for 2x2; $110 for 3x3)
Dinner: min spend $2000 ($150 for 3x3)

Includes: tea, coffee, petit fours, sides

Flowers: $50

Cake: $65 (chocolate opera gateau)

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15
Q

Glassware?

A

Water: Stotzle
Wine: Riedel
Also- Zalto

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16
Q

Est Phone Number?

A

92403000

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17
Q

Turretts

A

Mocktail

Mint
Lime
Appple juice
Tall glass

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18
Q

Reflections

A

Mocktail

Lychees
Apple juice
Honied apple syrup
Martini glass

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19
Q

Le Trianon

A

Mocktail

Ginger
Lime
Orange bitters
Apple juice
Agave
Ginger ale
Short glass
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20
Q

Cicada

A

Mocktail

Strawberries
Raspberry juice
Pineapple juice
Tall glass

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21
Q

Celsius

A

Mocktail

Kaffir lime leaves
Elderflower cordial
Apple juice
Cranberry juice
Martini glass
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22
Q

Celestial

A

Contemporary Cocktail

Plymouth
Kaffir lime leaves
Elderflower
Lime
Apple juice
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23
Q

Basil Bramble Sling

A

Contemporary Cocktail

Basil
Lemon juice
4 pillars gin
Crème de framboise

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24
Q

Vanilla Zest Martini

A

Contemporary Cocktail

Zubrowka vodka
Vanilla syrup

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25
Q

Player del Mar

A

Contemporary Cocktail

Avoin silver
Cointreau
Cranberry juice
Pineapple juice
Agave
26
Q

Lomade

A

Contemporary Cocktail

Mint
Absolute citron
Lemon juice
Sugar cane syrup
Lemonade
27
Q

Pear Cognac Sour

A

Contemporary Cocktail

Hennessey VSOP
Poire Williams
Lemon juice
Sugar
Egg white
28
Q

RPM

A

Contemporary Cocktail

Sailor jerry’s
Pineapple juice
Sugar
Mint

29
Q

Peach Lotus

A

Contemporary Cocktail

Zubrowska vodka
Crème de peche
Peach puree
Apple juice

30
Q

Sours

A

Classic Cocktail

Scotch, bourbon or amaretto

31
Q

Manhattan

A

Classic Cocktail

Original, dry or perfect

32
Q

Margarita

A

Classic Cocktail

Up or rocks

33
Q

Old Fashioned

A

Classic Cocktail

Woodford reserve or Havana club anejo 3

34
Q

Espresso Royal

A

After Dinner Cocktail

Avion espresso
Espresso
Dark curacao
Kahlua
Dark Madagascar chocolate
35
Q

Cuban Blazer

A

After Dinner Cocktail

Sugar
Orange bitters
Havana club anejo
Orange zest
Grand marnier
36
Q

Julito

A

After Dinner Cocktail

Grand centinario reposado
Chambord

37
Q

Name 4 VIPs

A

Les Taylor
Doug & Magda Sheerer
Sprios Alysandratos
William Dor

38
Q

Les Taylor

A

Table 16
Crown Lager & Scarborough Chardonnay
Does not need a menu

39
Q

Doug & Magda Sheerer

A

Old friends of Mr. John
In the art business
From Perth

40
Q

William Dor

A

Usually table 40
Allowed BYO
Burgundy Zalto glasses for any wines

41
Q

Spiros Alysandratos

A 
Older Greek gentleman
Mt. Edelstone CV (slightly chilled)
Or Chadonnay (Pierro)
42
Q

Foie

A

Duck foie gras, grilled rhubarb, caramel nougatine, toasted grains and seeds

Foie- pureed diced lobes of sous vide French foie with madeira
Rhubarb- charred then pureed with red wine vinegar, onion and sugar. Segments of compressed rhubarb
Caramel nougatine- short bread (almond mill + flour) mixed with caramel made into a thick wafer
Toasted grains and seeds- wild rice, quinoa, and buckwheat puffed along with some lightly fried pumpkin seeds, sunflower seeds and shallots

43
Q

Scampi

A

Scampi tartare, oscietra caviar, roast chicken dashi, fried leak, chili oil

Scampi- from NZ, finely diced, dressed with chives, lemon, oil
Caviar- yasa brand, farmed sturgeon
Dashi- set with gelatin

44
Q

Bug

A

Moreton bay bug, baby fennel, black garlic, celtuse, brown butter, bisque

Bug- from northern QLD
fennel- baby fennel cooked in fennel juice, fennel sprigs, crisps of candied fennel
garlic- pureed with vinegar and oil
Brown butter- crumbs
celtuse- slices of pickle in apple juice
bisque- shellfish
45
Q

Cod

A

Murray cod fillet, shaved abalone, snow peas, cucumber, black fungi, green shallot vin

cod- sourced throughout NSW, farmed
abalone- mullusc from Tasmania poached in master stock (soy, ginger, star anise, garlic, clove)
sauce- ginger green shallow vin- uses peanut oil
garnish- cucumber and snow pea, black fungus, king oyster mushroom, shiso leaf, chives

46
Q

Sides

A

Mesclun salad- young, small salad greens (dandelion, frisee, mizuma, oak leaf, mache, radicchio, sorrel) tossed in red/white vin + olive oil

season veg- zucchini, beans, sugar snaps, green peas, snow peas, cavolo nero- all blanched, tossed with butter, s & p

mash- desiree potato, milk, butter, salt

47
Q

Coconut

A

Coconut sorbet, black sesame, passionfruit curd, pineapple, coconut caramel, tarragon

sorbet- coconut cream sorbet, dark chocolate coating
sesame- caramel mixed with black sesame then blitzed into a powder
curd- passion fruit curd
pineapple- compressed and diced
garnish- young coconut strips, tarragon leaves, passionfruit pulp

48
Q

Sashi

A

Cured and Smoked Kingfish, eggplant cream, apple, guinciale, horseradish

Kiingfish- Farmed in SA. diced, cured with sugar and lemon zest for 30 min, rinsed off and smoked using hickory wood chiips
Eggplant cream- steamed and pureed with olive oil, lemon juice and miso
Apple- compressed granny smith apple with lemon zest, shaved into a long strip, rolled and filled with the eggplant cream
Guanciale- cured pork jowl, blow torched and sprinkled over the dish
Horseradish- fresh, grated

49
Q

Tomato

A

Heirloom tomato salad, buffalo ricotta, sweet sherry dressing, quinoa wafer

Buffalo Ricotta- sourced locally (pasanella)
Sweet sherry dressing- PX, olive oil, shallots
Quinoa wafer- quinoa blended and made into a sheet, deep fried, dusted with tomato powder

50
Q

Beef Tartare

A

Aged beef tartare, toasted rye, pickled onions, chive emulsion, dried scallop, caviar

Aged beer tartare- dry aged rangers valley angus rump, seasoned with egg yolk, Dijon mustard, shallot, chives, tobacco
Toasted rye- rye bread crumbs fried in butter
Pickled onions- in malt vinegar
Chive emulsion- bread crumbs, oyster, vegetable oil, lemon juice, chives emulsified in a blender
Dried scallop- scallops are tossed in fish sauce, smoked using hickory then dehydrated
Caviar- sterling caviar

51
Q

Sweetbreads

A

Veal sweetbreads, sweetcorn polenta, black garlic, mushroom, hazelnut, watercress

Sweetbreads- coated in flour and fried in butter
Polenta- cooked in chix stock and creamed
Jus- pan is deglazed with sweet apple vinegar and veal stock then reduced
Mushroom- shaved button mushroom dusted with cep powder
Hazenut- crumbed and fried
Parmesan veloute

52
Q

Crab

A

Queensland spanner crab, scallop silk, confit tomato, baby radish, marigold, bisque

Crab- heated up with shellfish bisque, pickled cucumber and semi dried cherry toms
Scallop silk- pureed scallops with soy sauce and mirin, sous vide, cut into small sheets
Extra- espellette chilli sprinkled as well as marigolds and garlic flowers

53
Q

Snapper

A

Snapper fillet, celeriac cream, covolo nero, jamon and celeriac crumb

Snapper- line caught in NZ, cooked sous vide with clarified butter, colored on flattop before serving
Celeriac cream- pureed celeriac with vegetable stock and cream
Covolo nero puree- shallot, garlic, and vegetable stock
Jamon and celeriac crumb- blitzed and deep fried
Sauce- Jamon infused brown roasted chix stock and brown butter
Extra- celeriac segments, steamed and caramelized. Covolo nero chips, flash deep fried

54
Q

Lamb

A

Lamb loin and belley, freekah, turnip, goats curd, parsley puree, fresh figs

Lamb- from Coorong, SA
Freekah- roasted green wheat, cooked as risotto, tossed chix stock, garlic, butter, white wine, shallot
Turnip- two ways 1-baby turnip blanched and deep fried 2-turnip ruban just blanched
Goats curd- sourced from Woodside’s creamery in SA
Parsley puree- olive oil, garlic, shallot, parsley
Figs- fresh and pureed

55
Q

Beef

A

Rangers Valley Wagyu, smoked shallot, cimi de rape, bone marrow

Wagyu- mbs 5
Smoked shallot- banana shallot baked on salt until tender, split and smoked. Caramelized to order and based with smoked butter
Fried shallot jam- fried shallots mixed with veal stock demi-glace
Cimi de rape- leaves and stems, blanched and dressed in a lemon olive oil and anchovy juice vineaigrette
Bone marrow- confit in clarified butter

56
Q

Venison

A

Venison loin, beetroot, plums, boudin noir, cocoa, beetroot pickled onions

Venison loin- sourced from NZ, certified CERVENA, coated in cocoa powder and pan seared
Beetroots- 3 ways- roasted, raw and gel
Bourdin noir- blood pudding- pork blood, onions, ginger, peper, nutmeg, cloves, cayenne, set with sourdough, steamed then fried
Jus- venison jus, black pepper, red wine vinegar, cream

57
Q

Pre Dessert

A

White peach, crème fraiche, champagne, lemon verbena

White peach- diced, poached in vanilla syrup
Crème fraiche- vanilla infused, whipped with lemon verbena leaves and jelly
Champagne granite- made my adding nitro into a mixture of champagne, sugar, and eggwhite

58
Q

Rhubarb

A

Poached rhubarb, cheesecake ice cream, roasted white chocolate, strawberries, brioche

Rhubarb- poached in grenadine syrup infused with hibiscus
Cheesecake ice cream- on a bed of brioche and brown butter crumbs blended with some roasted white chocolate
Dusted with hibiscus powder

59
Q

Souffle

A

Passionfruit soufflé, passionfruit sorbet, whipped cream

Souffle is made with egg whites, sugar and the fruit puree

60
Q

Apple

A

Baked apple, pain perdu, apple meringue, miso-brown butter ice cream

Baked apple- shaved strips layered with powdered caramel cooked for 6 hours and then pressed
Pain perdu- brioche French toast
Apple meringue- reduced apple juice is used to rehydrate egg white powder, whipped with sugar and blow torched to order
Miso and brown butter ice cream- Classic ice cream base mixed with brown butter and miso

61
Q

Wagyu

A

David Blackmore full blood wagyu rump cap, shiitake, miso mustard, grilled onion, baby leeks

Wagyu- mbs 9+
Fermented shiitake- shiitakes have been seasoned with salt and allowed to ferment at room temp for 1-2 days
Miso mustard- white miso mixed with hot English mustard, sake, rice vinegar, sugar and oil
Grilled onion puree- brown onions are burnt then slowly caramelized in butter, white wine is added and reduced along with chix stock, then pureed
Onion chips- onions are blanched, dehydrated, then fried
Baby leeks- cooked sous vide then grilled to order

Merivale (6 decks)

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