Estelle by Scott Pickett | ESP
Estelle by Scott Pickett (ESP) is located at 245 High Street next door to Estelle Bistro.
The concept of the venue is a high end dining experience delivered in a bespoke setting designed by Scott himself with international architects Hirsch Bedner Associates. Diners will be treated to a tasting menu that Scott has drawn influences from his entire career to create. The project has been almost a year in the making and was the obvious sibling to put next to the bistro. It achieves what Scott had always wanted; the complete offering. A destination venue on one side where the fit out, the menu and the service have all been designed to create a very indulgent experience. Alongside it, the local; a place that you can approach anytime, to relax or to catch up, where the offering is reliable and great value.
For Scott, the inspiration for the venue was largely born from the desire to build his dream kitchen. And as of July 17th, he can stand at the helm of his Moffat kitchen and deliver dishes where his imagination is the only limit. As expected, Scott will draw from his time abroad, his relationships with boutique suppliers and his constant awareness of being the boy from rural Adelaide, to create a menu that celebrates the best the country has to offer, handled with craftsmanship and respect.
ESP is the third restaurant for chef Scott Pickett. Scott developed a fascination for produce while growing up on his family's farm in Kangarilla. This hands on lifestyle allowed him to grow and nurture his talent, and soon he began working as an apprentice chef in various South Australian restaurants.
Having won the Salon Culinaire at the young age of 18, Scott was dubbed as 'one to watch' by Judge Bruno Cerdan. He has certainly proven this true over the years, having worked in many internationally renowned restaurants - as sous chef to Philip Howard at The Square in London, and with Donovan Cooke at Melbourne's three-hatted restaurant Ondine. After an extremely successful tenure at The Point in Albert Park: which earned the restaurant Two Hats in The Age Good Food Guide, Scott realised a lifelong dream by opening his very own Estelle. Where he has brought on board Josh Pelham as Head Chef, formally Sous Chef at The Press Club after returning from a 3 year stint also with Philip Howard.
Scott has kept his foot on the pedal; ensuring Estelle received a Chefs Hat in their first year of opening, and solidifying it as a valued member of the Melbourne food scene. He recently launched a second venue, Saint Crispin.
Dinner Tue-Sat, Lunch Fri
❊ Address & Contact ❊
⊜ 245 High Street, Northcote | Map
✆ (03) 9489 4609
❊ Web Links ❊
→ Estelle by Scott Pickett | ESP
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