Peter Doyle’s lunch menu presents a collection of some of his most celebrated dishes,
using only the finest seasonal ingredients.
Whether you're tying up a business deal or a enjoying a celebratory affair,
est. is the perfect venue for brief or leisurely lunch.
two courses 69
three courses 95
four courses 118
tasting menu available upon request.
six freshly shucked rock oysters, ponzu dressing (or 5 each)
salad of spanner crab, almond cream, baby zucchini, heirloom tomato jelly, basil
sashimi of ocean trout, white tea jelly, miso mustard, golden enoki, rice cracker
burrata, muchamiel tomatoes, nectarine, jamon, witlof, walnut puree, sourdough crisp
spinach ricotta tortellini, snap peas, shimeji mushrooms, green shallots
moreton bay bug, orange, green shallot, fennel, watercress puree, puffed quinoa
grilled scallops, smoked eel, baby leeks, wakame, shiso, yuzu
lamb consommé, slow cooked lamb belly, salt baked turnip, pickled celery
coral trout fillet, moreton bay bug dice, cherry tomatoes, chives, iceberg nage
murray cod fillet, shaved abalone, snow peas, black fungi, ginger - green shallot vinaigrette
lamb loin, toasted farro, black garlic, sheep’s milk yoghurt, baby turnips, rosemary
quail breast, grilled black fig, radicchio, malted barley gnocchi, balsamic
slow cooked rangers valley wagyu beef tri tip, spinach puree, salsify, spring onion, red elk
spring asparagus, ricotta salata, marjoram, extra virgin olive oil 11
sugar snaps, zucchini, baby beans, cavolo nero 11
radicchio, witlof, fennel, lavosh and goats feta 11
garden lettuce salad 11
selection of local and imported cheese, quince paste, walnut bread
chocolate, caramel brulee, banana, malt barley ice cream, caramelized milk
mango, lemon curd, shortbread crumb, goats yoghurt, champagne foam, lemon balm
peach, fresh peach juice, pistachio, summer berries, lemon verbena sorbet
1999 château d’yquem, sauternes 89
try a glass of the world’s greatest dessert wine and receive a dessert with our compliments
coffee, teas, tisanes and petit fours 8
Please note all allergies must be notified to staff prior to ordering.