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.
Recipe by Peter Doyle
Recipe by Peter Doyle
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