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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 79
three courses 98
four courses 120
tasting menu 165
six freshly shucked rock oysters, ponzu sauce, white sesame oil (or 5 each)
spanner crab, globe artichoke, macadamia, heart of palm, horseradish, trout roe, pea flowers
rose veal tartare, jerusalem artichoke, boudin noir, cured egg yolk, potato, sorrel
raw tuna, aged soy, piel de sapo melon, blush turnip, seasame oil, seaweed, yuzu kosho
comte agnolotti, chestnut, broccoli, mushroom broth, toasted hay oil
moreton bay bug tail, beetroot, nasturtium, tarragon, cumquat, calendula, sesame salt
glazed partridge, creamed sweet corn, harissa, persimmon, crisp saltbush
lamb belly, confit squid, turnip, radish, green sauce, sea blite, anchovy jus
steamed murray cod, shaved abalone, snow peas, black fungi, ginger - green shallot vinaigrette
bass groper, cabbage cream, baby leeks, mushroom butter, caper leaves
aged duck breast, chickpea miso, castelfranco radicchio, date leather, rosella
jacks creek beef sirloin, grilled oxtail, kale, pumpkin puree, pickled chilli, buffalo yoghurt
venison loin, cocoa, salted pear, celeriac cream, pickled walnut, toasted malt
selection of artisan cheese, quince paste, fruit bread
hazelnut chocolate parfait, sesame, chocolate sorbet, prune-tamarind jam
pistachio cake, ricotta cream, strawberry sorbet, balsamic
caramelised apple, rhubarb, basil, pecan, apple sorbet
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.
our menu contains allergens and is prepared in a kitchen that handles nuts, shellfish, gluten. whilst all reasonable efforts are taken to accommodate guest dietary needs, we cannot guarantee that our food will be completely allergen free.
All credit cards incur a 1.5% surcharge.
Our menu contains allergens and is prepared in a kitchen that handles nuts, shellfish, gluten. Whilst all reasonable efforts are taken to accommodate guest dietary needs, we cannot guarantee that our food will be allergen free.