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, mignonette granita (or 5 each)
heirloom tomato salad, buffalo ricotta, sweet sherry dressing, quinoa wafer
raw kingfish, nectarine, radish, toasted wakame, yuzu kosho, shiso
aged beef tartare, toasted rye, pickled onion, chive emulsion, dried scallop, caviar
spinach ricotta tortellini, zucchini flowers, snap peas, spring peas
slow cooked pork jowl, parsnip,beurre bosc pear, hazelnuts, sherry vinegar
moreton bay bug tail, baby cos, macadamia, yuzu curd, finger lime, kombu butter
queensland spanner crab, scallop silk, confit tomato, baby radish, marigold, bisque
steamed murray cod, shaved abalone, snow peas, black fungi, ginger - green shallot vinaigrette
snapper fillet, confit squid, fregola, zucchini-basil puree, toasted seeds and grains
lamb loin and belly, freekah, turnip, goats curd, parsley puree, fresh fig
rangers valley wagyu, glazed shiitake, broccoli, field mushroom, horseradish
broccolini, sherry vinegar, pine nut butter, dried olive
witlof, rosemary-anchovy dressing, espellete pepper 11
garden lettuce salad 11
selection of local and imported cheese, quince paste, walnut bread
poached rhubarb, cheesecake ice cream, roasted white chocolate, strawberries, brioche
chocolate delice, blueberry sorbet, banana caramel, smoked ganache, golden syrup, amaranth
coconut sorbet, black sesame, passionfruit curd, pineapple, coconut caramel, tarragon
passionfruit soufflé, passionfruit sorbet (20 minutes)
1999 château d’yquem, sauternes 89
try a glass of the world’s greatest dessert wine and receive a dessert with our compliments
teas, tisanes 12
served with petit fours
Please note all allergies must be notified to staff prior to ordering.
All credit cards incur a 1.5% surcharge.