In this glass-encased finger of wharf jutting into Rose Bay, Greg Doyle serves arguably the country’s best seafood. It’s an extremely subtle thing – the keynotes being restraint and delicacy – but when you’re eating fish that you swear had been caught to order, the sparkling freshness is a revelation.
THREE CHEFS HATS - 18/20
SMH GOOD FOOD GUIDE 2007

With fish so fresh it barely knows its out of the water, and bright ideas in the kitchen, and razor sharp service, Pier is one of the finest seafood restaurants around. Grazing on sighing folds of citrus cured salmon with sterling caviar on Rosebay is a rare pleasure.
GOURMET TRAVELLER
AUSTRALIAN RESTAURANT GUIDE 2007

Jutting out over Rosebay Marina, Pier’s Dining Room undoubtedly has one of Sydney’s most beautiful views. Greg Doyle and Grant King's carefully designed a la carte menu boasts the most premium in seafood available, with a daily printed seafood list that details the region in which it was caught. Katrina Kanetani’s famous desserts complete the menu. A maximum of 55 people at one sitting allows Pier to concentrate on the intimate service and delicately constructed dishes that it is famed for.