PIER

Pier is internationally renowned and awarded as Australia’s finest seafood restaurant. In October 2005 Pier was revamped with a stunning new design that saw the addition of Pier’s Tasting Room to complement the restaurant. Pier’s success and reputation, lies in its attention to detail and approach to the entire dining experience. Chefs Greg Doyle and Grant King create Pier’s menu with the philosophy of only serving the finest seasonal produce available.

With service that is warm, inviting and knowledgeable, Pier combines details such as the Limoge plateware, Reidel glassware and Robert Welch cutlery to enhance the diner’s experience. Pier offers some of Sydney’s best water views creating one of Sydney’s ultimate dining experiences.

www.pierrestaurant.com.au

2009 Menu

ENTRÉE
Yellow Fin Tuna Tartare – Oscietra caviar – oyster cream – soy & mirin jelly 

MAIN
Slow Roasted Lobster – asparagus – pancake – kale – jus

DESSERT
‘Textures’ of Milk & Dark chocolate:  saffron emulsion – cardamom milk sorbet 28

Years of involvement

• 2009