Doyles, 2014

Notes from the collector: The setting would be hard to beat. We went there on a weekend and it was packed. Around since 1885 which is ancient for Australia. The daily menu is stappled to the history so there is no wastage. I believe the cooking oil is changed every day rather than strained and reused. A time and motion study exercise. The prices are not cheap, but freshness comes with a cost. A great operation going strong. A surcharge to be the labor costs on weekends.