Peter Doyle

One among many Doyles working in the Australian culinary industry (many by the same name, but most are un-related), Peter Doyle stands alone in his achievements. Reflections at Palm Beach was one of his first restaurants; a desire to combine his passion for surfing and cooking was the inspiration – yet the reality of the long off-season quickly became apparent and forced a move into the city. Trianon in Potts Point was his next move, the restaurant had been a Sydney institution in the ’50s and ’60s, its history both a blessing and a curse for Doyle. Eventually the restaurant was re-born as Cicada – the restaurant fast became a legend in its own right.

Doyle is now head chef at the flagship fine dining restaurant of the ultra-funky Establishment Hotel - undoubtedly one of Sydney’s most elegant dining rooms. He has created a beautiful menu to complement the exquisite surrounds at est. The menu is driven by the simplicity of great produce, Doyle notes: “I like the interplay of classic harmonius flavours enhancing the principal ingredient. Restraint and simplicity are important qualities for a perfectly cooked dish.” The restaurant was recently awarded restaurant of the year in the 2006 Good Food Guide, another great achievement for one of out truly great chefs.