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 mud crab, piel de sapo melon, crème fraiche, radish, shellfish essence, marigold
sashimi of yellowfin tuna, jamon cream, jerusalem artichoke, truffled ponzu, mustard, nasturtium
salad of roasted beetroot, smoked sheep’s yoghurt, lardo, buckwheat praline, raspberries, amaranth
spinach ricotta tortellini, zucchini flowers, snap peas, spring peas
freshwater marron tail, baby fennel, black garlic, celtuce, brown butter, bisque
grilled scallops, bone marrow, pickled onion, potato wafer, parsley shallot puree
mushroom consommé, seared wagyu, enoki mushrooms, green apple, celeriac, onion rings
murray cod fillet, shaved abalone, snow peas, black fungi, ginger - green shallot vinaigrette
lamb loin, glazed eggplant, soured hummus, green garlic, saltbush
corn fed chicken breast, braised shitake, baby leeks, jerusalem artichoke, foie gras sauce
cape grim beef rib eye, slow cooked tri tip, caramelized shallot, cavolo nero
broccolini, sherry vinegar, pine nut butter, dried olive
witlof, rosemary-anchovy dressing, espellete pepper 11
radicchio, witlof, rocket, shaved fennel, parmesan 11
garden lettuce salad 11
selection of local and imported cheese, quince paste, walnut bread
macadamia parfait, poached beurre bosc pear, white beer, pear sorbet, nougatine
chocolate whiskey delice, burnt bread ice cream, rye tuile, chocolate crumb
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.