Esteban
Mexican food has always been one of my alll time favourites - it’s delicious, fun and easy to share with a group of friends. Does Esteban live up to it’s motto of ‘fine food, made fun? Let’s explore in today’s blog.
One of my favourite aspects of living in Sydney is the ever-evolving food scene with restauranteurs constantly experimenting to offer delicious and innovative dishes for our eating pleasure. In today's blog, we visit Esteban which is one of many Mexican restaurants in the city, get ready for a taco, steak, and calamari extravaganza.
Tacos
Tasmanian salmon ceviche taco ($11 each)
Salmon ceviche is something I'll usually have as a stand-alone entree so I was a little skeptical as to how it would go in a crunchy taco shell. I was pleasantly surprised at the contrasting texture of the creamy yet tangy ceviche (thanks to the chilli and onion) with the crispy yellow corn shell. Super refreshing and a great start to our dining experience.
Beef tartare taco ($14 each)
Salmon ceviche is something I'll usually have as a stand-alone entree so I was a little skeptical as to how it would go in a crunchy taco shell. I was pleasantly surprised at the contrasting texture of the creamy yet tangy ceviche (thanks to the chilli and onion) with the crispy yellow corn shell. Super refreshing and a great start to our dining experience.
Pink Ling Ceviche
Pink Ling Ceviche ($26)
There was a time when I naively thought that raw fish was exclusive to the Japanese and sashimi was the only form of raw seafood I enjoyed - fast forward a number of years and now I'm a fan of any form of raw/cured seafood. Pink ling is an eel-like fish with a mild flavour, moist yet firm flesh and few bones - perfect for marinating in the leche de tigre (lime juice and salt). The citrusy taste of the ceviche complements the plantain fritos perfectly - the beautiful presentation with edible flowers was the cherry on top of this dish.
Calamari
Fire roasted SA calamari ($33)
Calamari is usually not a go-to for me when eating out as I find the texture a little too chewy for my liking. Although Esteban's version was immensely flavourful with the addition of mole de mar, bottarga (cured fish), and salsa, this was not one of the highlights of my night. Despite the charring on the calamari, the texture was a tad tough and lingered awkwardly on the tongue but this comes down to personal preference.
Steak
Butcher’s choice steak (market price)
Simplicity is best when it comes to steak. If you don’t want to splurge $284 on 1kg wagyu rib-eye from the menu then this may be a better (at least in affordability) option. This steak was cooked to a perfect medium rare and served with black garlic and chipotle butter - yep that’s it, simple yet melt in your mouth delicious. The meat is so tender and soft - chef’s kiss x 100!
Esteban’s potatoes ($15)
What's better than steak? Steak and potatoes, I highly recommend trying Esteban's potatoes because we all need some carbs in our lives and these are delectable with a tinge of spice from the roasted jalapeño crema.
Overall rating: 8/10
Is it just me or does it feel like Sydney is over-saturated with Mexican restaurants, from cheaper options like El Loco and GYG (yes I went there) to fine dining options like Mejico. It feels like we need to have more of an in-between (think taco food trucks or family-owned taquerias). Esteban is definitely more on the fine-dining side of Mexican cuisine - would I revisit it in the future, yes for a special occasion as the menu was mostly delicious with fresh ingredients. For your day to day I'd stick to taquerias or cheaper options as the pricing at Esteban is definitely a splurge.
Address: 1 Temperance Lane, Sydney NSW 2000
Opening Hours:
Monday and Tuesday 5p.m - 12a.m
Wednesday - Saturday 12p.m - 12a.m
Sunday - Closed
