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

first course

six freshly shucked rock oysters, ponzu sauce, white sesame oil (or 5 each)

iberico “bellota” jamon, stracciatella, shaved celery, fennel, pear, frisee, hazelnuts

hand picked crab, kohlrabi, yuzu kosho, chive blossoms, buttermilk, dill oil

smoked venison tartare, fermented chilli, nashi pear, sourdough, parsley

second course

potato agnolotti, guanciale, white beer, braised onion, clam butter, coastal greens

moreton bay bug tail, burnt carrot, harissa, purple basil, carrot - shellfish butter

wagyu 9 , eggplant, toasted sesame, miso, garlic chive

partridge breast and leg, leek, black garlic, smoked apple, quinoa

third course

steamed murray cod, shaved abalone, snow peas, black fungi, ginger - green shallot vinaigrette

john dory, squash, zucchini, pumpkin seeds, capers, tarragon, bottarga

aged pork loin, charred cabbage, apricot, cavolo nero, horseradish, crackling

lamb loin and glazed rib, turnip, spinach, olive, ewes curd, mint, mustard

rangers valley bavette, black rice, pickled onion, fermented cukes, garlic soubise

Sides

$14

salad leaves, fines herbes

green vegetables

cauliflower, parmesan, wakame

potato mash, smoked butter, potato skin

fourth course

selection of artisan cheese, quince paste, fruit bread

valrhona chocolate mousse, banana caramel, quandong, black sesame ice cream

coconut sorbet, strawberry guava, pineapple, macadamia, thai basil

feuillantine of slow poached quince, guava, poire william ice cream, apple vanilla sauce

passionfruit soufflé, passionfruit sorbet

20 minutes

2008 château d’yquem, sauternes

try a glass of the world’s greatest dessert wine and receive a dessert with our compliments

$95

coffee

$8

tea selection

$8

fresh tea infusion

$12

tasting menu

hand picked crab, kohlrabi, yuzu kosho, chive blossoms, buttermilk, dill oil

iberico “bellota” jamon, stracciatella, shaved celery, fennel, pear, frisee, hazelnuts

murray cod fillet, shaved abalone, snow peas, black fungi, ginger - green shallot vinaigrette

partridge breast and leg, leek, black garlic, smoked apple, quinoa

rangers valley bavette, black rice, pickled onion, fermented cukes, garlic soubise

selection of artisan cheese, quince paste, fruit bread (supplement 20 per person)

sake ice cream, blueberry, rhubarb, rose vinegar, black pepper caramel

coconut sorbet, strawberry guava, pineapple, macadamia, thai basil

or

valrhona chocolate mousse, banana caramel, quandong, black sesame ice cream

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.

Friday and Saturday evenings four course or tasting menu only 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

two course chef's dinner menu

$105

three course chef's dinner menu

$135

four course chef's dinner menu

$160

tasting Menu

$195

first course

hand picked crab, kohlrabi, yuzu kosho, chive blossoms, buttermilk, dill oil

iberico “bellota” jamon, stracciatella, shaved celery, fennel, pear, frisee, hazelnuts

smoked venison tartare, fermented chilli, nashi pear, sourdough, parsley

potato agnolotti, guanciale, white beer, braised onion, clam butter, coastal greens

second course

moreton bay bug tail, burnt carrot, harissa, purple basil, carrot – shellfish butter

wagyu 9 , eggplant, toasted sesame, miso, garlic chive

partridge breast and leg, leek, black garlic, smoked apple, quinoa

steamed murray cod, shaved abalone, snow peas, black fungi, ginger - green shallot vinaigrette

third course

john dory, squash, zucchini, pumpkin seeds, capers, tarragon, bottarga

aged pork loin, charred cabbage, apricot, cavolo nero, horseradish, crackling

lamb loin and glazed rib, turnip, spinach, olive, ewes curd, mint, mustard

rangers valley bavette, black rice, pickled onion, fermented cukes, garlic soubise

sides

$14

wagyu fat potatoes, thyme

potato mash, smoked butter, potato skin

green vegetables

salad leaves, fines herbes

fourth course

selection of artisan cheese, quince paste, fruit bread

passionfruit souffle, passionfruit sorbet

(20 minutes)

feuillantine of slow poached quince, guava, poire william ice cream, apple vanilla sauce

coconut sorbet, strawberry guava, pineapple, macadamia, thai basil

valrhona chocolate mousse, banana caramel, quandong, black sesame ice cream

2008 château d’yquem, sauternes

try a glass of the world’s greatest dessert wine and receive a dessert with our compliments

$95

To finish

coffee

$8

tea selection

$8

fresh tea infusion

$12

tasting menu

hand picked crab, kohlrabi, yuzu kosho, chive blossoms, buttermilk, dill oil

iberico “bellota” jamon, stracciatella, shaved celery, fennel, pear, frisee, hazelnuts

or

butter poached squid, peas, sea urchin, sterling caviar (supplement 30)

western australian marron, burnt carrot, harissa, purple basil, carrot – shellfish butter

murray cod fillet, shaved abalone, snow peas, black fungi, ginger - green shallot vinaigrette

aged duck, glazed with treacle, beetroot, raspberry, hazelnut, anise myrtle

confit leg, potato, comte, smoked apple

selection of artisan cheese, quince paste, fruit bread (supplement 20 per person)

sake ice cream, blueberry, rhubarb, rose vinegar, black pepper caramel

coconut sorbet, strawberry guava, pineapple, macadamia, thai basil

or

valrhona chocolate mousse, banana caramel, quandong, black sesame ice cream

additional wine matchings

130 per person, classic matching wines

195 per person, premium matching wines

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.

stracciatella, shaved fennel, shaved celery, pear, frisee, hazelnuts

butternut pumpkin, radicchio, pepitas, espelette pepper, parmesan

potato agnolotti, sugar snaps, white beer, braised onion, smoked butter, coastal greens

dutch carrot, black garlic, brussel sprouts, harrisa, quinoa, buffalo curd

pearl barley, kale, shiitake, sesame, charred eggplant, mushroom butter

Our menus contain allergens and are prepared in kitchens that handle nuts, shellfish, gluten and eggs. Whilst all reasonable efforts are taken to accommodate guest dietary needs, we cannot guarantee that our food will be allergy free.

Our extensive wine list is regularly updated to reflect the changing seasons and showcase the best of what is available.

Please click here for the full list.

Champagne & Sparkling Wines 125mL

2008 Moët & Chandon, Epernay

France

$20

NV Ruinart Blanc de Blancs, Reims

France

$34

2008 Veuve Clicquot Ponsardin Rosé, Reims

France

$40

2006 Dom Pérignon, Epernay

France

$58

White Wines 150mL

2014 Dirler-Cadé ‘Bux’ Pinot Gris, Alsace

France

$14

2015 Vigneau-Chevreau Vouvray ‘Silex’ Chenin Blanc, Loire Valley

France

$15

2011 Benoît Ente Bourgogne Aligoté, Burgundy

France

$17

2014 Clos Henri Sauvignon Blanc, Marlborough

New Zealand

$21

2012 Julien Brocard Chablis 1er Cru ‘Côte de Léchet’ Chardonnay, Burgundy

France

$22

2013 JB Adam Grand Cru ‘Wineck Schlossberg’ Riesling, Alsace

France

$23

2015 Les Crêtes Petite Arvine, Valle d'Aosta

Italy

$24

2014 Bannockburn, Chardonnay, Geelong

VIC

$26

2012 Tyrrell’s ‘Vat 1’, Semillon, Hunter Valley

NSW

$27

Premium White Wines (Coravin) 75mL/150mL

2007 Trimbach ‘Cuvée Frédéric Emile’ Riesling, Alace

France

$22
$44

2010 Nicolas Joly ‘Clos de la Coulée de Serrant’ Chenin Blanc, Loire Valley

France

$27
$54

2010 Terroir al Límit Priorat ‘Pedra de Guix’ PX/Garnatxa Blanca, Catalonia

Spain

$30
$60

2014 Keller ‘Hubacker’ Grosses Gewächs Riesling, Rheinhessen

Germany

$32
$64

2009 Domaine Leflaive Puligny-Montrachet 1er Cru ‘Les Pucelles’, Burgundy

France

$56
$112

2010 Jean-Louis Chave Hermitage Marsanne/Roussanne, Rhône Valley

France

$65
$130

Rosé Wine 150mL

2015 Rimauresq ‘Cru Classé’ Rosé, Provence

France

$15

Red Wines 150mL

2014 Guy Breton Régnié Gamay, Beaujolais

France

$16

2014 Alain Gallety ‘Haute Vigne’ Côtes du Vivarais, Grenache blend, Rhône Valley

France

$17

2015 Moric Blaufrankish, Burgenland

Austria

$18

2013 Edmeades Zinfandel, Mendocino

USA

$19

2004 Burton, Cabernet Sauvignon, Coonawarra

SA

$20

2014 Jamsheed ‘Pyren’ Shiraz, Pyrenees

VIC

$22

2014 Foradori Teroldego, Dolomiti

Italy

$23

2014 Elk Cove, Pinot Noir, Oregon

USA

$26

2014 Benjamin Leroux Savigny-Les-Beaune Pinot Noir, Burgundy

France

$32

2000 Chateau Musar, Cabernet/Carignan/Cinsault, Bekaa Valley

Lebanon

$36

Premium Red Wines (Coravin) 75mL/150mL

2009 Achaval Ferrer ‘Quimera’ Malbec, Mendoza

Argentina

$24
$48

2011 Domino de Pingus ‘Flor de Pingus’ Tempranillo, Ribera

Spain

$29
$58

2008 Romano dal Forno Valpolicella Superiore Corvina Blend, Veneto

Italy

$33
$66

2014 Clos des Papes Châteauneuf-du-Pape Grenache Blend, Rhône Valley

France

$38
$76

2005 A.P. Birks Wendouree Shiraz, Clare Valley

SA

$45
$90

2012 Denis Mortet Gevrey-Chambertin 1er Cru Pinot Noir, Burgundy

France

$56
$112

1989 Château Gruaud-Larose 2ème Cru Classé St. Julien, Bordeaux

France

$88
$175

1995 Penfolds ‘Grange Bin 95’ Shiraz, Regional

SA

$140
$280

Sweet Wines 75mL

2013 Friends of Punch ‘Noble’ Riesling, Gippsland

VIC

$14

2015 Dr. Loosen 'Wehlener Sonnenuhr' Kabinett Riesling, Mosel

Germany

$14

2012 Telmo Rodriguez ‘Mr’ Moscatel, Malaga

Spain

$17

2015 Domaine du Clos Naudin Vouvray ‘Moelleux’ Chenin Blanc, Loire Valley

France

$19

2013 Domaine de Souch Jurançon ‘Cuvée de Marie-Kattalin’, South West

France

$21

2013 Ridgeside Ice Wine, Vidal, Niagara-on-the-Lake

Canada

$22

2006 Disznókő Tokaji Aszú 5 Puttonyos, Furmint Blend, Tokaj

Hungary

$27

2008 Château d’Yquem, Sauternes 1er Cru Supérieur, Bordeaux

France

$95

Sake 60mL

NV Amanoto Junmai Daiginjo 35, Akita

Japan

$22

Cocktails

Cocktails

$23

hibiscus americano

campari & hibiscus infused antica formula, topped with soda & rosemary

strawberry & eucalyptus coupette

eucolyptus infused sake & absolut elyx vodka shaken with fresh lemon & strawberries. topped with chandon nv sparkling

oto martini

beefeater gin shaken with otokoyama junmai sake & passionfruit

nikka apple glory

nikka from the barrel whiskey shaken with zubrowka vodka & cloudy apple

a monkey’s tonic

monky 47 gin shaken with kaffir lime & yuzu juice, topped with tonic

old fashioned coffee

makers mark bourbon stirred down with grand marnier & cold drip coffee

All credit cards incur a 1.5% surcharge.