est.

Presenting the most exquisite and affordable three-hat lunch in town.
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

six freshly shucked rock oysters, ponzu dressing (or 5 each)
sashimi of yellow fin tuna, dashi, tapioca, ocean trout roe, puffed quinoa, white soy, lime
chicken consommé, confit chicken wings, enoki, malted barley, foie gras tortellini
salad of spanner crab, cauliflower, apple jelly, white radicchio, nasturtiums
iberico jamon, shaved fennel, black radish, ligurian olives

spinach ricotta tortellini, snap peas, shimeji mushrooms, green shallots
grilled scallops, white rabbit rillettes, parsnip, pickled carrots, orange
caramelised pork belly, green peas, squash, cuttlefish
moreton bay bug, wombok, coconut, ginger, chilli, kaffir lime, coriander
crisp polenta, asparagus, wild mushrooms, young leeks, green peas

john dory, shiitakes, cime de rapa, celery leaf, jerusalem artichoke puree
murray cod, abalone, snow peas, black fungi, ginger – green shallot vinaigrette
lamb rib eye, trompette mushrooms, broad beans, goats curd beignets
quail, boned, pine mushrooms, globe artichoke, chestnuts, fregola, bitter greens, pan juices
glazed beef short rib, caramelized shallot, shaved cucumber, celtuce puree
wagyu scotch fillet, crumbed salsify, wild mushrooms, pickled shallots

seasonal vegetables           mash            garden lettuce           chips      11

selection of local and imported cheese, quince paste, jazz apple, walnut bread
toasted almond bavarois, black figs, coffee biscuit sponge, olive oil sorbet
valrhona chocolate delice, wild rice praline, caramelized pear, toasted rice icecream
iced rhubarb, raspberries, ginger cream, sorrel sorbet
passionfruit souffle,  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

coffee, teas, tisanes and petit fours       8