est. bar menu

est. bar tapas menu

our tapas dishes vary in timing to prepare, therefore est. bar practices free flow service whereby the dishes arrive at the table as and when cooked. we also have share plates that are smaller pieces of various dishes that can be shared.

BOARDS for SHARING

board items are served as individual pieces and a board can be completed with a choice of the following items:

greens on toast

sautéed spinach and wild mushroom in shallot and garlic with crumbled feta and pine nuts on toasted sour dough

bug & prawn

poached slipper lobster and prawns on crisp lettuce, accompanied with orange segments, black olive and a light aioli infused with gin martini on toasted sour dough

pork nugget

braised pork jowl pulled and folded through its own stock, coated in japanese bread crumbs, fried till golden and served with honey mustard and apple match sticks

jerk chicken

grilled jerk marinated chicken thigh skewer with a pineapple and lime salsa

bruschetta

crusty bread accompanied with fresh slow roasted cherry vine tomatoes, goats cheese and balsamic

jalapeño peppers

blistered jalapeño peppers on red mojo salsa with granda pandana

mushrooms

paris brown mushrooms sautéed in olive oil, garlic and thyme

toasted nuts

bar nuts mixed nuts toasted lightly in paprika, cumin and corriander

marinated olives

marinated mixed olives in extra virgin olive oil, garlic, chili and rosemary

POTS

our pots are prepared as an individual small meal or for sharing with a choice of the following items:

wasabi tartare

tuna and salmon marinated in a quick cure of coriander and lime on wasabi avocado cream with radish, caviar and croutons

anise prawns

fresh large prawns flambéed in pernod with garlic and onion, finished with cream and accompanied with steamed jasmine rice

finnish meatballs

ground beef and pork with a cognac demi-glace sauce, a hint of nutmeg, all-spice and black pepper

chicken curry

a cambodian chicken curry with sweet potato and jasmine rice

PLATES

our plates are prepared as an individual small meal with a choice of the following items:

duck pie

picked confit duck leg folded in duck jus, pickled onion and green olive, baked in puff pastry and accompanied with a pea puree

rib eye beef

seared 180g rib eye beef with red mojo sauce and blistered pepper

snapper valencia

oven roasted 150g snapper fillet accompanied with tomato, baby caper and olive salsa

edamame fritter

edamame bean, sweet corn, chick pea flour fritter, with boc choi in oyster sauce and tahini yoghurt

bug martini

poached slipper lobster accompanied with a gin martini dressing, orange segments and shredded lettuce

UP TO YOU

create your own charcuterie / cheese board

meats

proscuitto de parma (france)
duck rillette (house made)
salchichon de montana
del perinea (spain)

cheeses

brie de meaux raw milk (france)
comte (france)
gorgonzola (italy)

All served with cornichons, olives and baguette

ON THE SIDE

cauliflower bake
baked cauliflower florets in a truffled béchamel with parmesan bread crumbs
duck fries
hand cut chips triple cooked in duck fat with aioli
khmer salad
a blend of red and white cabbage, carrot, red and green peppers, coriander, grated carrots, nuts and holy basil with an est. bar homemade sweet and sour dressing
sherry salad
crisp iceberg lettuce with charred corn, shaved red cheddar and dressed with sherry vinaigrette

SWEETS

lemon posset
sweet, tangy and creamy set custard with raspberry jelly and coconut crumble
chocolate pie
buttery short pastry with a smooth chocolate filling, hazelnut praline and jameson anglaise

AVAILABLE AFTER MIDNIGHT

greens on toast
sautéed spinach and wild mushroom in shallot and garlic with crumbled feta and pine nuts on toasted sour dough
bug & prawn
poached slipper lobster and prawns on crisp lettuce, orange segments, black olive and a light aioli infused with gin martini on toasted sour dough
pork nugget
braised pork jowl pulled and folded through its own stock, coated in japanese bread crumbs, fried till golden and served with honey mustard and apple match sticks
bruschetta
crusty bread accompanied with fresh slow roasted cherry vine tomatoes, goats cheese and balsamic
jerk chicken
grilled jerk marinated chicken thigh skewer with a pineapple and lime salsa
finnish meatballs
ground beef and pork with a cognac demi-glace sauce, a hint of nutmeg, all-spice and black pepper
chicken curry
a cambodian chicken curry with sweet potato and jasmine rice
duck pie
picked confit duck leg folded in duck jus pickled onion and green olive baked in puff pastry with pea puree

anti pasti boards

jalapeño peppers
blistered jalapeño peppers on red mojo salsa with granda pandana
mushrooms
paris brown mushrooms sautéed in olive oil, garlic and thyme
toasted nuts
bar nuts mixed nuts toasted lightly in paprika, cumin and corriander
marinated olives
marinated mixed olives in extra virgin olive oil, garlic, chili and rosemary