Part of the Establishment Hotel, this gourmet restaurant is helmed by local chef Peter Doyle, often regarded as a trailblazer in modern Australian cuisine. Lined with large windows, the dining room is bright and airy, with tall white columns, a high coffered ceiling, and deep gray banquettes. The restaurant serves an á la carte lunch menu, as well as dinnertime tasting menus, which may include dishes like grilled white scallops with tamarind-vanilla sauce, followed by honey-glazed duck breast with carrot purée, grilled apricot, and star anise. The extensive international wine list has more than 25 selections available by the glass.
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