Estelle Bistro

Melbournes Northside has established a reputation as the go to destination for serious dining. With its modern Australian with a French refinement cuisine, pioneer restaurant Estelle, five years since opening, is proving the staying power of the northern food movement. Commencing with a small budget and just six tables, owner chef, Scott Pickett ha... s humbly grown his establishment that now includes an Upstairs Private Dining space for up to 50 guests and a covered courtyard with additional seating. With an exposed-brick wall and recycled timber finish, Estelle Bistro creates a warm and welcoming atmosphere in the main restaurant. Meanwhile, the courtyard provides a verdant and open space for lunches, dinners and private functions, while the private dining room is elegantly decorated, perfect for corporate dinners and intimate events. Estelle received a coveted Chefs Hat in The Age Good Food Guide in its first year, and was also nominated for Best New Restaurant. Estelle has proved itself to be a valuable addition to Melbournes vibrant food scene. Scott Pickett is one of Melbournes most exciting Chefs. At a young age, Scott developed a fascination for produce while growing up on his familys 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 Melbournes 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 ...Read More