In the early to mid 1990s, when I worked for community radio 2SER-FM, set in the heart of Chippendale atop the 26 floor University of Technology tower, its surrounds were distinctly lacking in facilities. It’s main claim to fame was, briefly, The Hell Fire Club – and the Funeral Station. It was a suburb you travelled through to get somewhere else.
On a recent visit to Sydney I found all that is changing in a big way, with plenty there yet to explore, such as White Rabbit Gallery and the whole redeveloped Central Park area. A sure sign of these times is eatery Ester, a restaurant that reflects the focus of its name on the science of food with some intrepid experiments in the culinary arts (Esters: a class of organic compounds, often fragrant, which contribute smell, and hence flavour, to food). In a terrific space it sits you down and begins to work its magic.
 |
| Ester's menu hits lots of high notes |
Settling in for a hot spell
Sydney was settling in for one of its hot spells – though nothing compared to Adelaide, enough to be unpleasant. We decided to face it head on and started with something sparkling to quench our thirst and set the tone for the evening. A bottle of La Bulle du Facteur Chenin Blanc 2015 from the Loire in France did the trick, though I interspersed that with a bottle of Mountain Goat Organic Steam Ale from Richmond in Victoria for variety.
