Set within a beautiful heritage dining room with soaring white columns and luxurious accoutrements, est. delivers dining on a grand scale.

Executive head chef Peter Doyle is renowned for his trademark contemporary Australian food, which is uncluttered, seasonally driven and executed with French-influenced precision.

Add award winning service by hospitality legend Sam Di Stefano and a wine list personally selected by Franck Moreau MS, and you just know est. is going to be a dining experience not to be missed and long remembered.

'This is elegant dining for all the senses' - SMH Good Food Guide 2013

Restaurant awards
2004 - 2013 Sydney Morning Herald Good Food Guide Awards, Three Hats

2004 - 2014 Australian Gourmet Traveller Restaurant Awards, Three Stars

2014 Gourmet Traveller Wine List of the Year, Three Glasses

2013 Gourmet Traveller Wine List of the Year - Best NSW Wine List

2012 Australian Hospitality Association Awards for Excellence, Winner – Best Fine Dining Restaurant

Peter Doyle
2004 & 2011 Sydney Morning Herald Good Food Guide Awards, Professional Excellence Award

Sam Di Stefano
2012 Sydney Morning Herald Good Food Guide Awards, Silver Service Award

Peter Doyle

Peter Doyle

Executive head chef Peter Doyle is regarded as one of the founding fathers of modern Australian cuisine and has kept est. at the forefront of the Australian dining scene for over a decade. 



A lunch too good to keep under our hat

Enjoy two of Peter Doyle's exquisite courses for just $69 at lunch.

Start with Peter's signature dish of steamed murray cod, shaved abalone, snow peas, black fungi, ginger, green shallot vinaigrette and see where the menu takes you...


Passionfruit Souffle

Passionfruit souffle, passionfruit sorbet


White Tea Consommé and Venison Tataki

White tea consommé, venison tataki, beef tendon, yuba, turnips, shiitake


Grilled White Scallops

Grilled white scallops, pickled pear, winter purslane, foie gras, pedro ximenez - lentil vinaigrette


Rangers Valley Angus Beef Fillet

Rangers Valley angus beef fillet, young leeks, bone marrow, morel mushrooms, nettle puree