Pier Restaurant’s New Changes

Pier has recently undergone changes to the restaurant after renouncing it’s Three Hats and Three Star Status with the Good Food Guide and Gourmet Traveller magazine.

Since 1991 Pier Restaurant has been renowned as one of Sydney’s premium dining destinations. Internationally and nationally awarded as Australia’s finest seafood restaurant, owner and chef Greg Doyle has cultivated Pier’s reputation for its philosophy of sourcing only the very best produce available.

Awarded in 2007 Three Hats with the Sydney Morning Herald Good Food Guide and Three Stars with Australian Gourmet Traveller, Pier continued to exceed expectations and won Gourmet Traveller Restaurant Of The Year in 2008 and was awarded a position in the prestigious San Pellegrino Best 100 Restaurants in the World in 2009.

Pier’s success and reputation lies in its attention to detail and dedication to the diners experience. Pier’s constant research and development into creating the perfect diner experience led Greg in mid 2010 to renounce Pier’s Three Hats and Three Stars to take the restaurant back to the diner and to the local community in Sydney. This was a move that has been unprecedented in the 25 year history of the Good Food Guide, but a move that has been strongly supported by the media and community (click to see Sydney Morning Herald story here).

Pier has in June 2010 undergone many changes to evolve it from a ‘dining experience’ to once gain simply a beautiful place to dine. Pier’s sublime waterfront settings, in combination with a menu that focuses on serving the best in seasonal produce, a diverse wine list and service that is attentive and friendly, has allowed Pier to reposition itself with a focus on serving the local dining community.

Pier is open seven days for lunch 12pm – 3pm and dinner 6pm – 10pm Monday to Saturday. On Sunday the kitchen closes at 9.00pm.

PIER RENOUNCES 3 HAT AND STAR STATUS

For the past six years Pier has been honoured to receive the classification of Three Hats in ’The Good Food Guide’ and Three Stars in Australian Gourmet Traveller publication. Pier Restaurant in Sydney’s Rose Bay is excited to announce that they are to implement a new direction.

Pier has always maintained a philosophy of sourcing only the very best produce available, and whilst this philosophy will continue, Greg Doyle now feels that he wants to take Pier back to the local community, offering simple yet sophisticated food in an elegant but casual environment. This newly designed menu will be simple and modern, and will include Pier classics such as the Crab Omellete and Salmon Pastrami.

This decision has been brought on by the fact that Executive Chef Grant King will be moving on in the near future to begin his own venture mid year, and that Executive Pastry Chef Katrina Kanetani has left Australia a few months ago to reside in Hawaii.

To reflect the changes in the menu, Pier will also adopt a slightly more relaxed service style, that is still polished yet friendly. Pier will also undergo minor interior changes to reflect the new direction which will be executed mid year. These changes may bring about a few days closure, but we will of course keep you notified of when this will occur.

As a mark of respect to the imminent food publications ‘Australian Gourmet Traveller’ and ‘The Sydney Morning Herald Good Food Guide’, Pier would like to announce that it is renouncing it’s Three Star and Three Hat status.

Greg would like to take this opportunity to thank the media for their wonderful continued support of Pier over the years.  The whole team at Pier are looking forward to embarking on this new journey, and we can’t wait to welcome you to Pier in June once we relaunch.

Kind regards,

Greg Doyle and the team at Pier

To view the Sydney Morning Herald article on Pier and this announcement please click here and to see Terry Durack’s response please view the end of the article for link

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.