“Elegant, modern, and priced accordingly,” writes The Australian’s John Lethlean of Estelle by Scott Pickett, in trendy Northcote, a 15-minute-or-so drive from the city centre. “A no-choice, seven-course menu by Scott Pickett, whose culinary style was shaped at London’s The Square. It’s technical not tricky. The exuberance of some dishes on opening has settled into a quieter confidence, although there’s still the odd theatrical flourish, such as dry-ice “snow” being spooned over quince and honey of restrained sweetness at table. A modern restaurant with very solid foundations.”