Ester Restaurant

Ask in-the-know Sydneysiders where to celebrate a milestone without the white-tablecloth stiffness, and Ester tops the list. Tucked into Chippendale, the wood-fired room runs on smoke, salt, and fermentation. Regulars point first-timers straight to oysters roasted in chicken fat butter and the crisp blood sausage sanga. The table staple is non-negotiable—warm fermented potato bread buried under cultured kefir and trout roe. Even the charred Saku cabbage holds its own against grilled prawns and wagyu. Attentive floor staff steer pairings toward low-intervention Australian pours with zero fuss, rounding out the night before the mille-feuille sells out.