Estelle by Scott Pickett
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 are treated to a tasting menu that Scott has drawn influences from his entire career to create. The project was 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. Scott can stand at the helm of his Moffat kitchen and deliver dishes where his imagination is the only limit. As expected, Scott has drawn 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 was 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.
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.
Head Chef, Stephen Nairn brings to ESP an impressive level of food knowledge and experience, together with a healthy dose of Scottish passion!
Stephen hails from Glasgow, where he began cooking professionally, then moved to Edinburgh to the Michelin starred Number One Restaurant. From there he was offered a sponsorship to work at Eleven Madison Park, where he spent one year in the 3 Michelin star kitchen of one of the world’s most highly acclaimed restaurants.
Arriving in Australia in 2013, the ambitious Glaswegian headed straight to Melbourne’s Vue de Monde as Sous Chef, and as testament to his skill and focus, was promoted to the role of Head Chef then Executive Chef over three venues. After 3 years delivering exceptional cuisine, Stephen moved to ESP.
Now working closely with Owner Chef Scott Pickett, Stephen has spent the last year developing the menu and bringing his own inspiration and personality to the dishes.
“It’s great to have someone like Stevie working so closely with me to take ESP to the next level, his hunger & passion are truly outstanding…he really is one of the country’s finest young chefs!” – Scott Pickett