Book lunch or dinner online for groups of 1-9 guests. For group reservations of 10 & above or any other enquiries please call us.Book Online
Reservations & General Enquiries
+61 2 9240 3000
+61 2 9240 3000
Mon - Fri 12:00pm - 2:30pm
Mon - Sat 6:00pm – 10:00pm
We will be closed Monday 3 October for the October long weekend. We will open as usual from Tuesday 4 October. Apologies for any inconvenience.
Level 1, Establishment
252 George Street, Sydney, 2000
Get up to 30% off Secure Parking when booking with Merivale More info.
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)
port phillip bay scallops, eggplant cream, enoki, black radish, scallop consommé
spring asparagus, pomelo, baby peas, green herbs, sheeps yoghurt, honey-burnt vanilla vinaigrette
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
spanner crab, pickled radish, apple, shellfish powder, trout roe, coastal greens
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
butter poached john dory, confit fennel, squid, zucchini, romesco, grapefruit emulsion
flinder’s island lamb, globe artichoke, black olive oil, cipollini onion, dried tomato, fresh ricotta
rangers valley beef striploin, smoked shallot, bone marrow, cimi de rape, anchovy vinaigrette
carrot salad, chervil, pine nuts
cauliflower, parmesan, wakame
pumpkin, sesame, hazelnut
fried potato, shallot, espelette
garden lettuce salad
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.