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 75
three courses 98
four courses 120
tasting menu 165
six freshly shucked rock oysters, ponzu sauce, white sesame oil (or 5 each)
cured and smoked kingfish, eggplant cream, apple, guanciale, horseradish, ice plant
heirloom tomato salad, buffalo ricotta, sweet sherry dressing, quinoa wafer
aged beef tartare, toasted rye, pickled onion, chive emulsion, dried scallop, sterling caviar
spinach ricotta tortellini, zucchini flowers, snap peas, spring peas
moreton bay bug tail, baby cos, macadamia, yuzu curd, finger lime, kombu butter
queensland spanner crab, scallop silk, confit tomato, baby radish, marigold, bisque
slow cooked pork jowl, parsnip cream, pickled pear, prune puree, coffee, crackling
steamed murray cod, shaved abalone, snow peas, black fungi, ginger - green shallot vinaigrette
snapper fillet, celeriac cream, cavolo nero, jamon and celeriac crumb
lamb rack, glazed fennel, pickled cucumber, caramelised yoghurt, mustard, dill
rangers valley beef striploin, smoked shallot, bone marrow, cimi de rape, anchovy vinaigrette
broccolini, salsa verde, sourdough 11
garden lettuce salad 11
selection of artisan cheese, quince paste, fruit bread
valrhona chocolate pave, olive oil ice cream, pedro ximenez, sourdough
baked apple, pain perdu, apple meringue, miso-brown butter ice cream
coconut sorbet, black sesame, passionfruit curd, pineapple, coconut caramel, tarragon
passionfruit soufflé, passionfruit sorbet (20 minutes)
2008 château d’yquem, sauternes 95
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.