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17.04.13

LUNCH AT EST. TOO GOOD TO KEEP UNDER OUR HATS

LUNCH AT EST. TOO GOOD TO KEEP UNDER OUR HATS
MEDIA RELEASE
APRIL 2013

The iconic award-winning culinary destination, est. has introduced a brand new lunch menu, featuring a collection of Head Chef Peter Doyle’s most celebrated dishes. The new menu offers the most exquisite and affordable three-hatted lunch in Sydney and is suited to any occasion, from short business meetings to longer celebrations.  

Doyle, long regarded as the founding father of modern Australian cuisine, has designed a lunch menu to suit every palate. The two course meal, priced at $69, offers an ‘express lunch’ option for those who can only escape the confines of their desk for an hour while the three and four courses, valued at $95 and $118 respectively, are perfect for diners wanting to extend their culinary sojourn that little bit longer.

The menu offers light options to start including chilled gazpacho consommé with scampi and grilled scallops with shaved fennel and zucchini flowers.

The popular Moreton Bay Bug with wombok cabbage, as well as the beef cheek with caramelised shallot and celtuce puree are both featured as part of the lunch time line-up, alongside Doyle’s signature ocean trout sashimi and the lamb rib eye with smoked eggplant.

To finish off the superb lunch meal, est. offers desserts to suit every taste from grilled black figs served with chocolate cream to passionfruit soufflé with sorbet.

The est. lunch service accepts reservations as well as walk-ins. For reservations please call +61 2 9240 300 or book online.

est. is open for lunch Monday through Friday from midday till 2:30pm and dinner Monday through Saturday 6:00pm till 10:00pm.
-ENDS-

For further information and media enquiries please contact:

Sophie Foster and Rachel Cameron at SBPR  Rebecca Gibbs at Merivale
Phone – 02 9281 1692     Phone – 02 9240 3000
E: [email protected]     E: [email protected]
E: [email protected]      

Merivale
Originally a fashion house, Merivale, owned by the Hemmes family, has been established in Australia for 58 years. The Hemmes family are developing and operating pioneers within the hospitality industry, owning a portfolio of more than 50 restaurants, bars, pubs, hotels and function spaces in Sydney. Justin Hemmes is the Chief Executive Officer of Merivale.
 

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