News
Summer Dinner Special
Pier are proud to offer a new Dinner Dining Special in February and March 2012 of 3 Courses for $99 – choice of three entrées, three mains and three desserts with a complimentary glass of sparkling wine on arrival AND a glass of white wine.
Available Monday to Friday evenings, bookings required. Please phone 02 9327 6561 to make your booking.
Please see a sample dinner menu below.
PIER’S SUMMER SPECIAL MENU
SAMPLE MENU ONLY
ENTRÉE
Kingfish Carpaccio- blood orange- ruby grapefruit-shaved fennel
Roasted Scallops – carrot purée – joselito paleta – lentils – sherry caramel
Soy Glazed Tuna – compressed cucumber – watercress – bean sprouts – sesame
MAIN
Confit Ocean Trout – crushed peas – pistachio – lemon oil
Kingfish in Green Curry sauce – cucumber pickle – steamed rice
Spanner Crab Omelette – asian greens – oyster sauce
DESSERT
Blueberry Soufflé – blueberry sauce – blueberry crème
Kiwi Fruit Vacherin – yoghurt meringue – apple sorbet – mint
Crème Fraiche Parfait – carrot & ginger granita – mandarin – hazelnuts – sauternes jelly
Conditions Apply:
Available Monday to Friday nights only for the months of February & March
No more than a table of six is permitted for the promotion.
A gratuity charge of 7% will be applied to the bill.
Menu and wine options are subject to change due to market availability.
Not available on Public Holidays.
This promotion cannot be applied to any gift or donation vouchers, or any other promotional purpose that has been distributed.
Set Lunch Menu
Pier are introducing a new weekday set lunch menu that includes a complimentary glass of wine.
2 Courses from a specially designed lunch menu is $49 with a complimentary glass of 2010 Domaine Belle-Vue Sauvignon Gris Loire Valley
3 courses from a specially designed lunch menu is $65.00 with a complimentary glass of 2010 Domaine Belle-Vue Sauvignon Gris Loire Valley & and 2010 Patina Sticky Tea Riesling
Please see sample menu below.
ENTRÉE
Citrus Cured King Salmon
toasted brioche – mustard & dill dressing
or
Vine Ripened Tomato Gazpacho
spanner crab – hazelnut – sorrel
2010 Sauvignon Gris Domaine de Belle Vue
Loire Valley, France, 125ml
MAIN
Asparagus & Chervil Risotto
parmesan – herb oil
or
Confit Ocean Trout
crushed peas – pistachio – lemon purée
DESSERT
White Chocolate Mousse
rose & watermelon granita – pistachio
or
Crème Caramel Ice Cream
pot roasted apricot – fig
2010 Riesling Patina ‘Sticky Tea’
Orange New South Wales, 75ml
Conditions Apply:
Available Monday to Friday Lunch only. Not Available on Public Holidays.
Bookings are subject to availability. Please book in advance to secure a table.
A gratuity charge of 7% will be applied to the bill.
Menu and wine options are subject to change due to market availability.
This promotion cannot be applied to any gift or donation vouchers, or any other promotional purpose that has been distributed.
Pier Fish and Chip Sundays
Pier is continuing to define its new direction with executive chef Steve Skelly at the helm. Pier, already a quintessential Sydney weekend dining destination just got better as we would like to announce the introduction of Fish and Chip Sundays. Pier will serve a premium market fish in a light beer batter served with a pile of ultra crisp french fries for $35. This dish will only be available Sunday’s and we will be recommending various beer and wine matching options.
Pier Degustation Menu
Degustation Menu $119
Degustation with Matching Wines $175
Cone of Tartare
Carpaccio of Kingfish – pomegranate – ruby grapefruit – shaved fennel
2009 Camino del Pelegrino Albarino – Rias Baixas, Spain 100ml
Pan Roasted Scallops – pork cheek – carrot purée – lentils – sherry vinegar
2009 Wenzel Furmint – Burgenland Austria 150ml
Crispy Skinned Barramundi – roasted onion – confit garlic – tarragon – madeira
2007 Marc Morey Bourgogne Blanc – Burgundy, France 150ml
Mandarin Soufflé – mandarin sauce – white chocolate cream
2008 Foreau Vouvray Moelleux – Loire Valley France 100ml
Pier launches a new website
Pier has recently launched a new-look website, with a range of new features and content to better reflect the restaurant’s range of dining options and diverse menu.
