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Reservations & General Enquiries
+61 2 9240 3000
+61 2 9240 3000
Mon - Fri 12:00pm - 2:30pm
Mon - Sat 6:00pm – 10:00pm
est. will be closed from 7pm Thursday 9 February due to a private event. We apologise 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 79
three courses 98
four courses 120
tasting menu 165
six freshly shucked rock oysters, ponzu sauce, white sesame oil (or 5 each)
hand picked spanner crab, pickled radish, apple, shellfish powder, trout roe, coastal greens
asparagus, fresh ewe’s milk curd, burnt broccoli, green almonds, peas, guanciale
venison tartare, beetroot, fresh walnuts, coal oil, egg yolk, caviar, sourdough
spinach ricotta tortellini, zucchini flowers, snap peas, spring peas
moreton bay bug tail, baby cos, macadamia, yuzu curd, finger lime, kombu butter
partridge, purple carrot, radicchio, blackberry, hazelnut, native pepper
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
aged duck breast, salt baked swede, rhubarb, spring onion, szechuan pepper jus
rangers valley beef, oxtail, smoked marrow, beetroot, horseradish, toasted rye, nigella
cauliflower, parmesan, wakame
garden lettuce salad
selection of artisan cheese, quince paste, fruit bread
valrhona chocolate pave, olive oil ice cream, pedro ximenez, sourdough
lemon verbena cream, peach, raspberries, cherry sorbet, nougatine, frozen verjus
coconut rice pudding, pineapple sorbet, mango, kaffir lime, meringue
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.