Awards
Australian Gourmet Traveller 2010 – Three Stars
Australian Gourmet Traveller 2010 – Three Stars
With its focus on pristine seafood and and superb location over the waters of Rose Bay, Pier isn’t the kind of restaurant you an visit without taking a few hits direct to the hip pocket. But if white gloved service, a strong cellar, unusually high grade produce, and rigorous cooking are keys to your dining pleasure, there’s value here. Massive roast scallops with well browned sweetbreads anda sort of silken tofu made of cauliflower is a near flawless entree, while Murray cod receives the sort of treatment that may well be unmatched, the fish roasted, crowned with fine, crisp potato and touched with almost surgically precise dabs of anchovy, olive, tomato and pine nut. The chicory ice cream paired with quince and chestnut tart is oddly bland; the marvellously light custard with it, though, is more in keeping with the pastry section’s reputation for excellence. Rarified stuff.
SMH Good Food Guide Awards 2010 – Three Hats and Best Seafood
SMH Good Food Guide Awards 2010 – Three Hats and Best Seafood
As Canute reminded his acolytes, you can’t hold back the tide. The long glass jetty has gone with the flow. The casual tasting room evaporated (alas), while the fine dining room’s menu has been paired back to make room for a degustation. Of late, the service has opted for cool efficiency over its previous vibrant personality, but remains smooth. The decor goes for slick, cool minimalism in white and blue, and the dozen-dish menu presents seafood in elaborate, nuanced and gorgeous ways, such as jewel-like coral trout carpaccio, carefully adorned with tomato and herb leaves. Spanner crab tian on scallop cerviche with a moat of green jus and tangle of pea shoots was more of a triumph of texture than taste. Tuna, seared only on one side, is a translucent base for a crisp filigree of fennel, slivers of Sicilian olive and seared calamari, while Katrina Kanetani’s desserts reveal a vivid imagination, especially whimsical, tangy blueberry cheesecake ice-cream with goat’s curd and chestnut crumble.
Australian Gourmet Traveller 2008 – Three Stars and National Restaurant of the Year
Australian Gourmet Traveller 2008 – Three Stars and National Restaurant of the Year
