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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, kohlrabi, yuzu kosho, chive blossoms, buttermilk, dill oil
rose veal tartare, jerusalem artichoke, boudin noir, cured egg yolk, potato, sorrel
raw tuna, hispi cabbage, yoghurt, wasabi, buckwheat, smoked tuna jelly, shiso
potato agnolotti, guanciale, white beer, braised onion, clam butter, coastal greens
moreton bay bug tail, beetroot, nasturtium, tarragon, cumquat, calendula, sesame salt
wagyu 9+, cavolo nero, caper leaves, green pepper, eshallot, toasted yeast
partridge breast and leg, leek, black garlic, smoked apple, quinoa
steamed murray cod, shaved abalone, snow peas, black fungi, ginger - green shallot vinaigrette
wild barramundi, cauliflower, sherry, oyster, laver, preserved lemon, broad beans and 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.