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)
salad of spanner crab, heirloom tomato, cucumber, young herbs, tarragon oil
sashimi of yellowfin tuna, jamon cream, jerusalem artichoke, truffled ponzu, mustard, nasturtium
spring asparagus, pink grapefruit, ossau iraty, sourdough crisp, citrus-honey dressing
spinach ricotta tortellini, zucchini flowers, snap peas, spring peas
slow cooked pork jowl, parsnip,beurre bosc pear, hazelnuts, sherry vinegar
grilled scallops, bone marrow, pickled onion, potato wafer, parsley shallot puree
mushroom consommé, seared wagyu, enoki mushrooms, green apple, celeriac, onion rings
steamed murray cod, shaved abalone, snow peas, black fungi, ginger - green shallot vinaigrette
snapper fillet, globe artichokes, diamond clams, broad beans, peas, lardo, fregola, oyster leaf
lamb loin and belly, grilled leek, pickled shallots, eggplant, mustard, miso, mint oil
rangers valley wagyu rib cap, 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.