Peter Doyle’s Best At Est.

By Ellie Schneider
13th Oct 2013

This November, est. is celebrating Peter Doyle's remarkable influence on the Australian dining scene with a special 'Peter's Best at est.' 8-course tasting menu.

Regarded as one of the founding fathers of contemporary Australian cuisine, Peter has set the benchmark high for local modern dining, which is seasonally driven, with an interplay of classic French flavours.  

A 'greatest hits' compilation of his favourite dishes from the past 40 years, menu highlights include: tranche of duck foie gras; quail breast and bone marrow wrapped in savoy cabbage; juniper crusted venison saddle with beetroot puree and semolina-potato gnocchi; and fanned mango dacquoise with coconut ice cream and lime-tequila sorbet.

This exquisite dining experience is available from 11-30 November 2013.


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