Sydney’s Establishment has been open since 2000, which in hospitality years means that it is gearing towards middle age. But the CBD hot spot is eager to remain ahead of the pack and has proven its dedication to remaining relevant with a complete shake-up of its inner-city precinct.

Owners Merivale have confirmed that three new head chefs have been elected to assist in the revamp. Michael Fox joins the group as new head chef for sushi e, Jacob Davey will take the reins at est. and Dan Hong will oversee the wider Establishment portfolio, as the precinct’s new executive chef.

“When Establishment opened in 2000, it was a ground-breaking hospitality development, introducing Australia to the concept of multiple venues and experiences within the one premises. 18 years later, Establishment remains a leading Sydney icon at the forefront of Australia’s dining scene with an inspiring new guard of talent leading the charge,” explains Merivale’s Justin Hemmes.

Hemmes’ internal renovations will see Jacob Davey take over from the recently retired Peter Doyle at est. who has moved on to Merivale’s new apprenticeship programme. Davey has worked with Doyle for years, and will maintain the restaurant’s famed classic French technique, with a few updates, including the chance to enjoy lunch a la carte.

“I have evolved the menu to feature more interesting proteins and I’ll be taking advantage of the ageing process, where it brings an improvement in flavour and texture,” says Davey. “Different, unexpected flavour combinations and the best Australian produce we can get our hands on.” Think beef bavette and slow cooked cheek, paired with radicchio, radish, truffle and rye, followed by the valrhona chocolate mousse, muscat ice cream, potato, prune, and pumpkin for dessert.

Michael Fox will take over the position of head chef at sushi e, after two years as chef de cuisine at Hong Kong’s Cabone. The Japanese restaurant will be moving in a new direction with a clear focus on Australian seafood, with sushi and sashimi prepared in front of diners. Dishes like crispy tempura sand whiting with shiso and lemon served with aonori salt will take centre stage.

“We have introduced new flavour profiles and techniques to sushi e. It’s our contemporary interpretation of Japanese food in Australia,” says Fox. “We want to take our guests on an exciting culinary journey each time they visit, offering something that is bold and vibrant, yet familiar.”

Leading the duo will be Dan Hong, the precinct’s recently announced executive chef. Hong will now work alongside Merivale’s burgeoning group of head chefs to develop the food direction of restaurants Mr Wong, est., sushi e, Establishment Main Bar, and Palmer & Co, and assist in nurturing the hospitality group’s talent pool.

“I want to be known for the success of the chefs under me,” says Hong of his new responsibility. “I get the most joy out of seeing my chefs develop and grow into confident and talented leaders.”