Project Details:
Set within a heritage dining room with soaring white columns, est. delivers fine-dining on a grand scale.
Old and new is perfectly balanced at est., not only in the stunning surroundings but in the contemporary Australian cuisine, executed with precision by executive chef Peter Doyle. Working with head chef Jacob Davey, Doyle continually evolves his seasonally-driven menu, exploring the interplay of classic flavours with local ingredients.
The menu is complemented by an extensive wine list, curated by head sommelier Emmanuel Cadieu.
A sophisticated lighting control system can provide significant cost savings. A variety of control methods present a solution to suit any setting, ensuring that energy is not consumed unnecessarily, while providing the user with complete flexibility and control over their environment.
